Access Restriction

Researcher Sharma, Vinita
Advisor Champawat, P. S.
Source KrishiKosh-Indian National Agricultural Research System
Content type Text
Educational Degree Master of Technology (M.Tech.)
Publisher MPUAT
File Format PDF
Language English
Subject Domain (in DDC) Technology ♦ Agriculture & related technologies ♦ Animal husbandry
Subject Keyword Puffing ♦ Sorghum ♦ Process ♦ Development ♦ Studies On Puffing of Sorghum For Process Development ♦ Agricultural Processing and Food Engineering
Abstract The demand for sorghum as a staple food is declining day by day, as there are no alternative uses and value added products. Popped sorghum is one of the ready to eat snacks which is popularly consumed by local growers. It has got potential to develop value added products as a convenient ready-to-use food. In addition to the traditional uses, new methods of processing have to be developed for the increased utilisation of the grain. A number of process are used in the preparation of ready-to-eat cereals including puffing, flaking and shredding of wheat, corn and rice but none for sorghum. The objective of this study was to studies on puffing of sorghum for process development. The quality of sorghum puffed by conventional and microwave was evaluated. The effects of moisture content, microwave power and time on the puffing qualities of sorghum were investigated. Sorghum was adjusted at three moisture levels 18, 21 and 24% (wb) and puffed with conventional and microwave method. In conventional method sorghum at 21% moisture content for 3 min produced a higher puffing yield (83%), expansion ratio (4.44) and flake size (0.18ml/grain). Similarly in microwave method sorghum at 21% moisture content, 100 percent power level for 3 min produced highest puffing yield (89%), expansion volume (8.67) and flake size (0.28). Puffed sorghum at low moisture content (18%) produced high puffing yield but lowest expansion ratio and flake size in both conventional and microwave method. Puffing at low moisture content and high microwave power decreased the lightness of the puffed sorghum. The maximum value of protein, fat and ash obtained in conventional method were 7.90%, 3.19%, and 2.36%, similarly in microwave method value obtained were 7.91%, 3.16%, and 2.37% respectively.
Educational Use Research
Education Level UG and PG
Learning Resource Type Thesis
Publisher Place Udaipur
Size (in Bytes) 1.27 MB
Page Count 83