Sorghum quality studies. II. Suitability for making dumpling (mudde).

Chandrashekar, A. and Desikachar, H. S. R. (1986) Sorghum quality studies. II. Suitability for making dumpling (mudde). Journal of Food Science and Technology, 23 (1). 7-10, 9 ref..

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Abstract

Mean alpha-amylase activities in the 3 groups were correspondingly 0.38 plus/minus 0.24, 0.43 plus/minus 0.38 and 0.79 plus/minus 0.53 mg maltose produced by 10 g flour in 15 min at 37 degree C, pH 4.5. Amylose contents did not differ significantly between mudde quality groups. Mudde was made from flours from unpolished and polished grains; polishing reduced alpha-amylase activity and reduced mudde stickiness. It is suggested that cv. suitable for mudde preparation could be identified by a test such as Kiya hardness (7-8 kg/cm-2) or gelatinization temp. ( greater than 73.5 degree C) with low alpha-amylase activity. Poor mudde quality cv. can be improved by blending their flour with flour from pearled sorghum. Factors required to produce good mudde are exactly the opposite to those required for high quality roti, so the same test could be used to identify cv. suitable for roti or mudde preparation. [See FSTA (1985) 17 2M177 for part I.]

Item Type:	Article
Uncontrolled Keywords:	VARIETY-; mudde, cv. & sorghum suitability for; SORGHUM-; BAKERY-PRODUCTS
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 06 Sorghum
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	11 Mar 2009 06:51
Last Modified:	28 Dec 2011 09:53
URI:	http://ir.cftri.res.in/id/eprint/6456

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