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Quality characteristics of expanded sorghum

Puneetha, T.R. (2008) Quality characteristics of expanded sorghum. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Majority of the food prepared from sorghum are made from flour, either from the whole grain or partially decorticated grains, and very little or no effort has been made to produce ready-to-eat snack products from sorghum and there is a need to develop technologies to popularize sorghum among the urban and non-traditional consumers, the best way to do this is to produce ready-to-eat crisp snack products. Ready-to-eat cereals are processed grain formulation suitable for human consumption without requiring further cooking. Puffed cereals are commonly used as ready-to-eat breakfast foods or as ingredients in snack formulations. They are appreciated mainly for their lightness and crispness, qualities related to their cellular structure (Peleg, 1997) and degree of expansion (Owusu-Ansah et al, 1984). The production of high quality products like expanded snack food can be sold profitably. The process of preparation of expanded products from sorghum is not similar to rice and is not simple because unlike rice, which contains more than 80% of starch, sorghum contains a substantial proportion of non-starchy polysaccharides, lipids and proteinacious matter. If the polished sorghum is directly subjected to high temperature and short time treatment, the resulting expansion ratio will be hardly 2 to 2.5 times and the product will be hard and gets charred resulting in very low acceptability. Hence, in the present study the efforts were made to produce a ready-to-eat expanded product similar to that obtained from parboiled rice (puree or mura mura). The effect of processing on various quality characteristics like physical, biochemical and morphological was also studied.
Uncontrolled Keywords: ready-to eat sorghum quality characteristics
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 06 Sorghum
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Nov 2008 11:06
Last Modified: 28 Dec 2011 10:06
URI: http://ir.cftri.res.in/id/eprint/8847

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