Development of Cookies From Special Varieties of rabi Sorghum
| dc.contributor.advisor | Khyadagi, Kashibai | |
| dc.contributor.author | Bheemangouda | |
| dc.date.accessioned | 2024-07-18T07:11:28Z | |
| dc.date.available | 2024-07-18T07:11:28Z | |
| dc.date.issued | 2018-09 | |
| dc.description.abstract | An investigation on development of cookies from special varieties of rabi sorghum was undertaken during 2015-17 at UAS Dharwad with an objective to develop sorghum cookies, sorghum varietal suitability for cookies preparation and to estimate nutrient content of acceptable sorghum cookies. Special sorghum varieties viz., M-35-1, KMJ-1, SMJ-1 and AKJ-1 cultivated in Regional Agriculture Research Station, Vijayapur were taken for the study. Physico-chemical composition and flour properties were analyzed by using standard procedures. Protein content of sorghum flour varied from 11.90 to 16.73 per cent and KMJ-1 had high protein content (16.73%) , crude fiber content ranged between 1.31 to 1.83 per cent highest crude fiber noticed in the SMJ-1 (1.83%), iron content ranged between 10.12 to 14.23mg, highest was found in KMJ-1 (14.23 mg). Standardization of sorghum cookies at different incorporation level revealed that 50 per cent substitution for refined wheat flour was highly acceptable with all acceptable sensory attribute and enhanced nutritional quality. With increase in proportion of sorghum flour the acceptability of cookies decreased. Suitability of sorghum varieties for cookies revealed that KMJ-1 variety was highly acceptable with attractive appearance and further studied for preparation of different cookies such as butter, groundnut, coconut and spicy cookies at 50% incorporation level. Among all, groundnut cookie was highly acceptable. No significant difference was observed between sorghum varieties for all physical characteristics, while proximate and mineral content varied significantly. Groundnut cookies prepared from KMJ-1 variety was on par with refined wheat flour cookies for all sensory attributes. Significantly higher nutrient content and higher insoluble (6.33%) and soluble dietary fiber (2.76%) content was found in groundnut cookies from KMJ-1 sorghum variety compared to refined wheat flour (2.96 and 0.32% respectively ) cookies. | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810212189 | |
| dc.language.iso | English | |
| dc.pages | 85 | |
| dc.publisher | University of Agricultural Sciences, Dharwad | |
| dc.research.problem | Development of Cookies From Special Varieties of rabi Sorghum | |
| dc.sub | Food and Nutrition | |
| dc.theme | Development of Cookies From Special Varieties of rabi Sorghum | |
| dc.these.type | M.Sc | |
| dc.title | Development of Cookies From Special Varieties of rabi Sorghum | |
| dc.type | Thesis |