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Dayakar Rao B.,Directorate of Sorghum Research ICAR Hyderabad India | Kalpana K.,Directorate of Sorghum Research ICAR Hyderabad India | Srinivas K.,Directorate of Sorghum Research ICAR Hyderabad India | Patil J.V.,Directorate of Sorghum Research ICAR Hyderabad India
Journal of Food Processing and Preservation | Year: 2014

Sorghum-rich multigrain flour (SRMF) was developed with sorghum (M35-1 Cultivar; Sorghum bicolor [L.] Moench), wheat (Triticum aestivum), ragi (Eleusine coracana), black gram dhal (Phaseolus mungo roxb), fenugreek (Trigonella foenum-graecum) and karaya gum (Sterculia urens roxb), and evaluated for its physicochemical characteristics and organoleptic properties using standard methods. Among the different blends studied, T4 (S+W+R+Bg+Fg; 50+45+1+2+1) was found to be having satisfactory functional characteristics and studied for shelf life using tertiary butyl hydro quinine (TBHQ; 0.02%/100g sample) on moisture (%), water activity (aw) and alcoholic acidity. Acceptability studies were conducted at 0, 30, 60, 90, 105 and 120-day storage period at laboratory level by panel of judges using a 5-point hedonic scale. No significant difference was found between control and TBHQ-added samples for moisture content, aw and alcoholic acidity during the entire storage period. Nutrient-rich, shelf-stable SRMF can be developed with sorghum cultivar M35-1, other whole grains and pulses. © 2014 Wiley Periodicals, Inc.

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