Evaluation Of Sorghum Grain Quality As Influenced By Milling Methods

Murty, D S and Rao, N S and Singh, U (1984) Evaluation Of Sorghum Grain Quality As Influenced By Milling Methods. In: 11th International Congress of Cereal Chemistry - Symposium on the Processing of Sorghum and Millets: Criteria for Quality of Grains and Products for Human Food, 4 to 8th June 1984, vienna.

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Grin samples from twelvesorghum cultivars representing a'wide range of hardness were milled by using three d~fferent millrng systems: village chakki, laboratory carborundum mill 2nd Udy cyclone mill. The flour samples were studied for their particle site ('36 < 75 mu), percent stnrch damage, percent water retention capacity, volume of water required to make dough (ml), rolling quality (cm), gel sprend (mm), and dough extrusion foce (kg) in an In\tron Food Tesring hlachine. The chllkki milled flour sllowed significantly larger particle size 1)ut superior rolling qu;~lity.S tarch damage, water retention capxcity, rolling quality and gel spread values of the chakk~ and 1;lboratory milled tlour simples were lligher and wcre in the same range, inspite of significant sultivnr x mill effects. The Udy mill flour showed the least amounts of starch damage 2nd water retention and poor rolling quality. V;lrhrion in dough rolling quality was largely affected by rnitling mcthod while that of gel sprcatl was influenced by cultivars. Significant correl~ tions were ol)served hetwcen grain hardness and quality parameters of flour from chrlkki and Udy mills, indicating an interaction of milling mcthods with grnin hardness. Rolling quality of the dough was positively correlated with percent stnrch dtmage and water retention capacity dnd negatively associated with extrusion force.

Item Type: Conference or Workshop Item (Paper)
Subjects: Mandate crops > Sorghum
Depositing User: Library ICRISAT
Date Deposited: 06 Dec 2011 05:02
Last Modified: 06 Dec 2011 05:02
URI: http://oar.icrisat.org/id/eprint/4139
Acknowledgement: We thank Dr. Allen W. Kirleis of Purdue University, W. Lafayette, USA and Mr. Lars Hallgren of Carlsberg Research Center, Copenhagen, Denmark for their suggestions.
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