NUTRITIONAL AND PROCESSING QUALITIES OF DICOCCUM (Triticnm dicoccum Schrank, Suhulb) WHEAT VARIETIES
| dc.contributor.advisor | YENAGI, NIRMALA B. | |
| dc.contributor.author | BHUVANESWARI, G. | |
| dc.date.accessioned | 2019-09-21T06:27:07Z | |
| dc.date.available | 2019-09-21T06:27:07Z | |
| dc.date.issued | 2001-08-10 | |
| dc.description.abstract | Interest towards utilization of hulled dicoccum wheat has been increased in agriculture due to the low input techniques used for their management. Since quality is the most important criterion in the promotion of dicoccum wheat genotypes, eight dicoccum wheat varieties along with one each check varieties of durum and bread wheat were studied for nutritional, technological and therapeutic qualities for gainful utilization. Physico-chemical, carbohydrate profile, in-vitro protein and carbohydrate digestibility were analyzed by standard procedures. Fractionation of glutenin and gliadin proteins was carried out by sodium dodecyl sulfate Polyacrylamide gel electrophoresis. Varieties were also evaluated for nulling, bulgurisation, popping, baking, pasta making and extrusion qualities. Glyce-rmc mdex of dhalia and semolina of commercially available dicoccum wheat, DDK-1001 was determined to assess the therapeutic quality. Visual obsemtion revealed that almost all the dicoccum wheats were reddish in colour and elongated with pointed ends. Thousand Kernel Weight of dicoccum wheats was lower than durum wheat. The hardness values of dicoccum wheats were ranged from 3.19 to 6.60 kg/grain.Nutritionally, dicoccum wheats were rich in protem, total sugar and dietary fibre contents and good source of ash andP-carotene contents. Dietary fibre and low carbohydrate digestibility were the contributing factors for low glycemic index of dicoccum wheat products. Good semolina milling potential of dicoccum wheats and good cooking qualities were found to be highly suitable for preparation of pasta products and extrudates. y-45 gliadin band was the contributing factor for better pasta quality. Dicoccum wheats also showed a good popping quality. Bulgurisation was the most suitable processing method for dicoccum wheats as it improved the milling, popping and cooking qualities. Dicoccum wheats showed potential for bread making quality due to the presence of 1. 1 and 7+8 glutenin bands. Nutritionally superior and good processing potential dicoccum wheat varieties were DDK-1001, DDK-1016, DDK-1009, NP-200 and 278-13. | en_US |
| dc.identifier.other | Th-6104 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810128843 | |
| dc.keywords | NUTRITIONAL AND PROCESSING QUALITIES OF | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 288 | 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 | DICOCCUM (Triticnm dicoccum Schrank, Suhulb) WHEAT VARIETIES | en_US |
| dc.these.type | Ph.D | en_US |
| dc.title | NUTRITIONAL AND PROCESSING QUALITIES OF DICOCCUM (Triticnm dicoccum Schrank, Suhulb) WHEAT VARIETIES | en_US |
| dc.type | Thesis | en_US |