Quality of vermicelli from finger millet (Elusine coracana) and its blend with different milled wheat fractions

Sudha, M. L. and Vetrimani, R. and Rahim, A. (1998) Quality of vermicelli from finger millet (Elusine coracana) and its blend with different milled wheat fractions. Food Research International, 31 (2). pp. 99-104.

PDF Food_Research_International_31(2)_99-104_1998.pdf Restricted to Registered users only Download (174kB)

Citations: 4 in Google Scholar

Abstract

<p align="justify">Vermicelli from finger millet flour of medium particle size using hot water (75C)for dough preparation decreased cooking loss from 22.1% to 16.1%. Toasting of dry vermicelli at 12degreeC for 3 min, further reduced the cooking loss to 13%. The water absorption for the composite dough containing finger millet (FM), milled wheat fractions such as whole wheat flour (WWF), wheat semolina, wheat flour,respectively, increased (40±60, 30±60 and 31±60%) with the increase in FM (0±100%) in the composite. Blending FM flour with WWF upto the 50% level further reduced cooking loss to 8.6%. The vermicelli tended to be quite tender and discrete. Also the cooked weight increased by more than 3.8 times.</p>

Item Type:	Article
Uncontrolled Keywords:	composite vermicelli elusine coracana wheat flour semolina whole wheat flour
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	14 Dec 2005
Last Modified:	28 Dec 2011 09:25
URI:	http://ir.cftri.res.in/id/eprint/265

Actions (login required)

View Item