INFLUENCE OF PROCESS VARIABLES AND FLOUR CHARACTERISTICS OF SORGHUM GENOTYPES ON RHEOLOGICAL PROPERTIES OF DOUGH AND ROTI
| dc.contributor.advisor | NIRMAJA B., YENAGI | |
| dc.contributor.author | M. MADHAVI, REDDY | |
| dc.date.accessioned | 2019-02-16T05:22:45Z | |
| dc.date.available | 2019-02-16T05:22:45Z | |
| dc.date.issued | 2004-01-23 | |
| dc.description.abstract | INFLUENCE OF PROCESS VARIABLES AND FLOUR CHARACTERISTICS OF SORGHUM GENOTYPES ON RHEOLOGICAL PROPERTIES OF DOUGH AND ROTI ABSTRACT M. MADHAVI REDdf 2001 MAJOR ADVISOR NIRMALA B. YENAGI The present investigation was undertaken to standardize the traditional methodcf roti preparation for process variables like dry flour addition to gelatinized mass to prepare dough, baking temperature. Storage of dough and gelatinized mass dough prepared by cold water, particle size of flour and were evaluated for dough, roti making baking and roti quality by physical, chemical, rheological and organoleptic tests. Grain, dough and roti qualities of genotypes grown in kharif and rabi seasons, harvested at different maturity stages and quality of flour and roti stored in difffe|f»e«kpackaging materials were also studied. The three important stages of roti making process viz., dough preparation, roti making and baking were influenced for different process variables. The optimum conditions for preparing ideal quality roti with dough of better handling, roti making and baking qualities are use of four of medium particles size (+80 mesh), dough preparation with 1:1.5 proportion of gelatinized mass and dry flour, baking temperature of 120''C storage time of dough for roti preparation not more than 30 min, and storage time of gelatinized mass up to 6 hrs. Sorghum cultivars grown in rabi season ..j, better physico-chemical and rheological qualities for end use of roti than khar/f cultivars. Similarly varieties are superior over hybrids. Though sorghum cultivar harvested at physiological maturity stage has better functional qualities for roti making than cultivar harvested at ten days before maturity stage. Sorghum flour stored in aluminum box had shelf life of 15 days with an excellent dough and organoleptic qualities. Sorghum flour shelf life can be extended (21 days) without affecting the functional quality of dough with better organoleptic properties by the use of laminated pouch. Cane basket is the most suitable material for storage of roti and its shelf life is about two months with good organoleptic, functional and microbial qualities. | en_US |
| dc.identifier.other | Th-7350 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810095367 | |
| dc.language.iso | en | en_US |
| dc.pages | 243 | 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 | INFLUENCE OF PROCESS VARIABLES AND FLOUR CHARACTERISTICS OF SORGHUM GENOTYPES ON RHEOLOGICAL PROPERTIES OF DOUGH AND ROTI | en_US |
| dc.these.type | Ph.D | en_US |
| dc.title | INFLUENCE OF PROCESS VARIABLES AND FLOUR CHARACTERISTICS OF SORGHUM GENOTYPES ON RHEOLOGICAL PROPERTIES OF DOUGH AND ROTI | en_US |
| dc.type | Thesis | en_US |