Cooking Characteristics and Sensory Qualities of Decorticated Finger Millet (Eleusine coracana).

Usha, Dharmaraj and Ravi, R. (2014) Cooking Characteristics and Sensory Qualities of Decorticated Finger Millet (Eleusine coracana). Journal of Culinary Science and Technology,, 12 (3). pp. 215-228.

PDF Journal of Culinary Science & TechnologyVolume 12, Issue 3, July 2014, pages 215-228.pdf - Published Version Restricted to Registered users only Download (312kB)

Abstract

This study examines the cooking characteristics and sensory attributes of decorticated finger millet. Decorticated millet is one of the unique products from finger millet, which can be cooked to discrete grains similar to rice. The cooking qualities of decorticated millet, namely cooking time, soluble loss, and pasting profile, were studied. It was observed that decorticated millet cooks to soft textured grains within 6 min. The moisture content of the cooked grains was 71 g/100 g with a total soluble loss of 3.5 g/100 g. Exposing the cooked millet to atmosphere increased its redness value by 39%. The gelatinization temperature of the decorticated millet was 68◦C and its paste showed no breakdown in the viscosity. The hardness of the cooked millet was 0.63N indicating its soft texture. The sensory analysis of the product corroborated with the instrumental results with an overall acceptability score of 8.

Item Type:	Article
Uncontrolled Keywords:	Cooking qualities, pasting profile, texture profile analysis, sensory evaluation
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions:	Grain Science and Technology Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	13 Mar 2015 10:03
Last Modified:	13 Mar 2015 10:04
URI:	http://ir.cftri.res.in/id/eprint/11748

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