Development of Nutritious Products from Millets and Soybean
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Date
2004
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Publisher
MPUAT, Udaipur
Abstract
Five sorghum genotypes viz., CSV-10, CSV-15, CSV-17 SPV-245 and Pratap Jowar-1430 were raised to 10-18% (db) grain moisture level and evaluated for popping percentage, popping volume and expansion volume by salt and sand roasting method of sorghum popping. These genotypes were also evaluated for physical and popping characteristics i.e. grain weight and popped grain weight, diameter of grain and diameter of popped grain, grain volume and popped grain volume, density of grain and density of popped grain. Products were further characterized by sensory evaluation. The study revealed genotypic differences in physical properties, physical and popping characteristics and quality of product. The popping percentage of the genotypes differed appreciably at different levels of grain moisture. For salt roasting method, of all the genotype CSV-17 had the highest popping percentage i.e. 70.19%, popping volume i.e. 122.33ml and expansion volume i.e. 12.23ml/g at 12% grain moisture level and for sand roasting method, the genotypes CSV-17 had the highest popping percentage, popping volume and expansion volume i.e.20.18%, 50ml and 5ml/g respectively. The genotype CSV-10 has shown the highest grain weight, popped grain weight and diameter of grain i.e. 14.43 g, 12.28 g and 3.5 mm respectively while the genotype SPV-245 has shown highest diameter (7.5 mm) of popped grain, genotype CSV-17 has shown the highest grain volume (12.5 ml) and the genotype SPV-245 has shown the highest popped grain volume (165 ml). The genotypes SPV-245 and CSV-10 have shown the highest density of grain and density of popped grain i.e. 1.17 and 0.08 g/ml respectively. In the quality evaluation of popped sorghum, the genotype SPV-245 gave the best for all quality attributes of products. Colour, texture, taste, size, crunchiness and appearance were significantly affected at 5% level.
Biscuits were evaluated for physical properties and sensory evaluation. The thickness increased by 44.96% after baking while the increase in diameter was only 2.08 %. The decrease in spread ratio was 42.02 %. The colour, texture and appearance were found to be best for composition 60% maida+10% sorghum flour+20% soybean flour and the flavour, taste and overall acceptability were best for composition 60% maida+30% sorghum flour+10% soybean flour. All the organoleptic qualities were significantly affected at 5% level. The composition (60% maida+10% sorghum flour+30% soybean flour) was best for nutritional evaluation of biscuits.
Description
Development of Nutritious Products from Millets and Soybean
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Citation
Khedkar and Verma, 2004