Physical and chemical characteristics of pearl millet grains and their relationship to roti quality

Subramanian, V and Jambunathan, R and Ramaiah, C D (1986) Physical and chemical characteristics of pearl millet grains and their relationship to roti quality. Journal of Food Science, 51 (4). pp. 1005-1008. ISSN 1750-3841

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Abstract

Physical characteristics such as swelling capacity of grain and flour and water-soluble flour fraction, and chemical characteristics such as protein, starch, amylose, soluble sugars and fat content in pearl millet (Pennisetum americanum (L.) Leeke) grains from 20 cultivars comprising local types, popular hybrids and prerelease lines were determined. Rotis were made from the grains of the 20 cultivars and evaluated for color, texture, odor, taste, and acceptability by a trained taste panel. The correlations between physicochemical characters and roti quality of 20 cultivars were worked out. The swelling capacity, water-soluble flour fraction, water-soluble protein, and amylose content of flour influenced the roti quality

Item Type:	Article
Divisions:	UNSPECIFIED
CRP:	UNSPECIFIED
Subjects:	Mandate crops > Millets
Depositing User:	Ms K Syamalamba
Date Deposited:	25 Sep 2013 09:40
Last Modified:	25 Sep 2013 09:40
URI:	http://oar.icrisat.org/id/eprint/7125
Official URL:	http://dx.doi.org/10.1111/j.1365-2621.1986.tb11219...
Projects:	UNSPECIFIED
Funders:	UNSPECIFIED
Acknowledgement:	UNSPECIFIED
Links:	Google Scholar

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