Characterization of Sorghum (Sorghum bicolor L. Moench.) Seethani for Food Applications
| dc.contributor.advisor | Hemalatha S. | |
| dc.contributor.author | Semwal, Jyoti | |
| dc.date.accessioned | 2021-12-30T11:15:54Z | |
| dc.date.available | 2021-12-30T11:15:54Z | |
| dc.date.issued | 2017-06 | |
| dc.description.abstract | Three sorghum varieties viz. SMJ-1, KMJ-1 and M 35-1 harvested at milky stage and processed to roasted grain seethani during rabi 2017 were analyzed for physico-chemical characteristics, shelf-life and value addition at the University of Agricultural Sciences, Dharwad. M 35-1 variety had larger grains with 3.54 mm, 3.89 mm and 2.31 mm length, breadth and thickness respectively. Cooking time, increase in volume after cooking and solid leached varied significantly, SMJ-1 took 10.00 min to get cooked. Water absorption capacity was significantly lower in SMJ-1 seethani flour. Protein, ash, crude fibre, crude fat, total carbohydrates and total dietary fibre ranged from 9.22 to 12.25, 1.40 to 1.48 g, 2.28 to 2.82, 2.47 to 2.80, 79.17 to 82.46 and 10.01 to 12.06 g/100 g respectively and energy from 386.33 to 392.33 kcal. Iron, zinc and calcium content were high in SMJ-1- 8.11 mg, 2.76 mg and 35.30 mg/100 g respectively. Magnesium was high in KMJ-1,142.00 mg. The total sugar content of seethani ranged from 2.85 to 3.65 %. During maturity process starch content increased significantly from 44.64 to 72.85 g, 36.77 to 71.14 and 40.89 to 75.06 g in SMJ-1, KMJ-1 and M 35-1 respectively. Seethani packed in HDPE pouches under refrigerated, ambient and accelerated conditions showed that grains can be stored for more than two months without change in sensory characteristics. Among baked, fried, steamed and boiled products, 20 per cent seethani incorporated cookies and guggari had 87.68 % acceptability index. The best accepted product, 20 per cent seethani incorporated cookies in HDPE pouches under ambient room temperature could be stored up to 45 days. The study reveals that SMJ-1 seethani is a good source of protein, dietary fibre and minerals but its incorporation in snack items is limited to lower level of 20 per cent if the grain is traditionally processed. | en_US |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810180159 | |
| dc.keywords | Characterization of Sorghum (Sorghum bicolor L. Moench.) Seethani for Food Applications | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 135 | en_US |
| dc.publisher | University of Agricultural Science, Dharwad | en_US |
| dc.research.problem | Characterization of Sorghum (Sorghum bicolor L. Moench.) Seethani for Food Applications | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.theme | Characterization of Sorghum (Sorghum bicolor L. Moench.) Seethani for Food Applications | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Characterization of Sorghum (Sorghum bicolor L. Moench.) Seethani for Food Applications | en_US |
| dc.type | Thesis | en_US |