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Indian wheat cultivars: Their carbohydrate profile and its relation to tandoori roti quality

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Relation http://ir.cftri.com/6/
http://www.elsevier.com/locate/foodchem
FC-68-185-190-2000
 
Title Indian wheat cultivars: Their carbohydrate profile and its relation to tandoori roti quality
 
Creator Saxena, D. C.
Salimath, P. V.
Haridas Rao, P.
 
Subject 04 Wheat
 
Description Tandoori roti, a wheat-based Indian traditional product, prepared by sheeting the whole wheat flour dough into 2±3 mm thickness and 15±20 cm diameter, is baked in a special type of oven known as a `tandoor'. Six commercially-grown wheat varieties were evaluated for their physico-chemical characteristics and carbohydrate profiles. Rheological studies indicated a significant difference among the varieties, especially between varieties having good (Cpan-3004: Sensory score, 28.27) and poor (PBW-138: Sensory score,23.22) tandoori roti-making quality. The peak viscosity correlated well with the damaged starch content. The carbohydrate profiles of wheats indicated that the water soluble polysaccharides and destarchi®ed flour fractions contained mainly arabinose and xylose
along with glucose. The contents of arabinose and xylose were higher in the fractions of the variety having good tandoori roti-making quality.
 
Date 2000
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/6/1/Food_Chemistry_68_%282000%29_185-190.pdf
Saxena, D. C. and Salimath, P. V. and Haridas Rao, P. (2000) Indian wheat cultivars: Their carbohydrate profile and its relation to tandoori roti quality. Food Chemistry, 68. pp. 185-190. ISSN 0308-8146