DICOCCUM WHEAT SEMOLINA AND PRODUCT QUALITY OF DIFFERENT GRADES IN COMPARISON WITH DURUM AND BREAD WHEATS
| dc.contributor.advisor | YENAGI, NIRMALA B. | |
| dc.contributor.author | PATIL, ROOPA B. | |
| dc.date.accessioned | 2019-11-04T10:00:52Z | |
| dc.date.available | 2019-11-04T10:00:52Z | |
| dc.date.issued | 1999-08-30 | |
| dc.description.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. | en_US |
| dc.identifier.other | Th-5246 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810134116 | |
| dc.keywords | DICOCCUM WHEAT SEMOLINA AND PRODUCT | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 164 | en_US |
| dc.publisher | UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.subject | null | en_US |
| dc.theme | QUALITY OF DIFFERENT GRADES IN COMPARISON WITH DURUM AND BREAD WHEATS | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | DICOCCUM WHEAT SEMOLINA AND PRODUCT QUALITY OF DIFFERENT GRADES IN COMPARISON WITH DURUM AND BREAD WHEATS | en_US |
| dc.type | Thesis | en_US |