DICOCCUM WHEAT SEMOLINA AND PRODUCT QUALITY OF DIFFERENT GRADES IN COMPARISON WITH DURUM AND BREAD WHEATS
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Date
1999-08-30
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE
Abstract
An investigation on physico-chemical and functional qualities of dicoccum
wheat semolina of different grades and product quality of traditional foods, viz.,
Sajjaka, Uppuma, Rava idli' and 'Chiroti', in comparison with durum and
bread wheats was carried out during 1997-98.
Wheat samples were conditioned to 18 per cent moisture for 4 hr. and
milled to obtain semolina of different particle size and graded as Very coarse'
(1.8-0.6 mm) ^coarse' (L2-0.2mm), 'fine' (0.6-0.2mm) and Very fine' (0.4-0.2 mm).
Dicoccum wheat varieties had higher semolina yield (90.3%) as compared
to durum (87.7%) and bread wheat (75.8%) varieties. Mean bulk density of
semolina of dicoccums (0.74 g/ml) was comparable to durum wheat varieties
(0.74 g/ml), whereas higher speck count was obsei-ved in dicoccum wheat
varieties (100.3 specks/sq. inch) as compared to durums (76.4 specks /sq. inch).
Dicoccum wheat semolina had higher protein and ash contents than durum and
bread wheats in different grades, whereas fat and total carbohydrate contents
were lower as compared to durum wheat varieties. Swelling power and per cent
solubility of raw and roasted semolina of dicoccum wheat varieties at boiling
temperature was lower (7.4 g/g and 14.7%) than durum (7.8 g/g and 18.5%) and
bread wheat (8.4 g/g and 18.5%) varieties, respectively. Products based on 'very
coarse' (Sajjaka) and 'coarse' (Uppuma) semohna of dicoccum wheat varieties
were highly acceptable for appearance, texture, taste and doneness. Whereas,
products of fine (Rava idli) and 'very fine' (chiroti) semolina were poorly
acceptable for organoleptic characters.
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