Physico-chemical and nutritional characteristics of durum wheat varieties and their utilization in product development

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dc.contributor.advisorJood, Sudesh
dc.contributor.authorRathi, Savita
dc.date.accessioned2016-10-24T09:26:06Z
dc.date.available2016-10-24T09:26:06Z
dc.date.issued2016
dc.description.abstractIn the present study, four durum wheat varieties namely WH 896, WH 912, WHD 943 and WHD 948 were examined for their physico-chemical and nutritional characteristics. Results showed that among the studied durum wheat varieties, WH 912 had significantly higher values of damage starch, sedimentation value, water absorption capacity, dry gluten and glutenin fraction, while variety WHD 948 had significantly higher values of 1000-kernel weight, grain hardness, crude protein and ash content. Significant variation was observed in contents of crude protein, fat, crude fibre, ash, sugars, starch, total and available Ca, Fe, Zn, in vitroprotein and starch digestibility, total lysine, phytic acid and polyphenols of four durum wheat varieties. Bread and pasta (noodles, macroni and spaghetti) were made from the flour of all durum wheat varieties. The developed products were evaluated for their physical and organoleptic characteristics. Bread made from WH 912 variety had significantly higher loaf volume and lower loaf weight as compared to bread made from other three durum wheat varieties. Sensory results also showed that bread made from WH912 variety found most acceptable in terms of all sensory characteristics. In pasta products, noodles, macroni and spaghetti made from WHD 948 variety had significantly higher values of bulk density, swelling index, water uptake and lower cooking time as compared to others. Sensory results also showed that pasta products from WHD 948 variety were found most acceptable in terms of all sensory characteristics i.e. in the category of ‘liked very much’. Total lysine and proximate composition of these products did not differ significantly. The most acceptable all the four products were selected for further storage studies. Bread at room temperature as well as at refrigeration temperature found acceptable up to 2nd day of storage i.e. in the category of ‘liked moderately’. However, onwards 2nd day, mean score of overall acceptability of bread was found in the category of ‘liked slightly’. Noodles, macroni and spaghetti were found acceptable up to 45 days of storage i.e. in the category of ‘liked moderately’. However, up to 45th days of storage, mean scoreof overall acceptability of pasta was found in the category of ‘liked moderately’. Fat acidity content increased on increasing the storage period in all the products but within the acceptable limit.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/81422
dc.language.isoenen_US
dc.publisherCCSHAUen_US
dc.subFoods and Nutrition
dc.subjectBiological phenomena, Area, Economics, Demand, Vegetables, Marketing, Productivity, Biological development, Potatoes, Onionsen_US
dc.these.typeM.Sc
dc.titlePhysico-chemical and nutritional characteristics of durum wheat varieties and their utilization in product developmenten_US
dc.typeThesisen_US
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