Preparation of Multigrain Semolina Blend for Upma: Its Formulation, Rheology, Physicochemical, Textural and Nutritional Characteristics.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive InfoField | Value | |
Relation |
http://ir.cftri.com/11700/
http://dx.doi.org/10.1111/jtxs.12096 |
|
Title |
Preparation of Multigrain Semolina Blend for Upma:
Its Formulation, Rheology, Physicochemical,
Textural and Nutritional Characteristics.
|
|
Creator |
Shivli, Srivastava
Suresh, D. Sakhare Indrani, D. |
|
Subject |
03 Rheology
08 Grains 04 Functional foods |
|
Description |
A multigrain semolina blend (MSB) was prepared by combining mixture of soya
(Glycine max) semolina (SS), chickpea split (Cicer arietinum) semolina (CS) and
barley (Hordeum vulgare) semolina (BS) – (SSCSBS) with durum wheat semolina.
The effect of the incorporation of SSCSBS at 25, 50, 75 and 100% level on the
quality characteristics of MSB for upma (without seasoning) was studied. The use
of the increasing amount of SSCSBS in MSB increased the farinograph water
absorption up to 50% level, but decreased at higher levels of SSCSBS; increased
the amylograph pasting temperature; and decreased the peak viscosity. The use of
SSCSBS decreased the hardness and springiness but increased the cohesiveness,
gumminess and chewiness values of cooked MSB. The overall quality of MSB up
to 50% SSCSBS level was acceptable. The nutritional characteristics of MSB with
50% SSCSBS showed that the protein, dietary fiber and resistant starch contents
and percentage protein digestibility increased and starch digestibility decreased
when compared to control.
PRACTICAL APPLICATIONS
Use of multigrain to enrich the nutritional quality of products is increasing. The
beneficial effects of multigrain in upma making have not yet been explored. This
paper discusses the effect of partial replacement of durum semolina with mixture
of semolina blend of soya, barley and chickpea on the quality characteristics of
upma without seasoning. This information may be useful for the food industry to
manufacture nutritious multigrain upma in large scale.
|
|
Date |
2014
|
|
Type |
Article
PeerReviewed |
|
Format |
application/pdf
|
|
Language |
en
|
|
Identifier |
http://ir.cftri.com/11700/1/ournal%20of%20Texture%20Studies%202014_45_462.pdf
Shivli, Srivastava and Suresh, D. Sakhare and Indrani, D. (2014) Preparation of Multigrain Semolina Blend for Upma: Its Formulation, Rheology, Physicochemical, Textural and Nutritional Characteristics. Journal of Texture Studies, 45. pp. 452-461. ISSN 0022-4901 |
|