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Characteristics of roti, dosa and vermicilli from maize, sorghum and bajra.

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Relation http://ir.cftri.com/3367/
JFST-172-79
 
Title Characteristics of roti, dosa and vermicilli from maize, sorghum and bajra.
 
Creator Raghavendra, S. N.
Malleshi, N. G.
Sreedhara Murthy, S.
Viraktamath, C. S.
Desikachar, H. S. R.
 
Subject 02 Fermented foods
14 Physical properties
22 Legumes-Pulses
 
Description Roti (dough balls flattened and roasted on pan), dosa (blend of cereal and pulse flours fermented and spread on hot pan and roasted) and vermicelli were prepared from unconventional sources such as (i) maize, (Zea mays), (ii) sorghum (Sorghum vulgare) and (iii) bajra (Pennisetum typhoideum) flour. Water needed for making dough, baking time, moisture in baked roti, chewing characteristics, and storage (24 h) quality were assessed for roti. Viscosity and visco-amylographic characteristics of batters of some cereal flours and black gram (Phaseolus mungo) dhal are also given. Characteristics of the vermicelli prepared from (i)-(iii) with and without steaming are given. It is concluded that when compared to (ii) and (iii), flour of (i) needed more water, and gave soft roti, which was less chewy even after 6-8 h storage and contained more moisture. Black gram flour incorporated into dough of (i) did not give good dosa, but in (ii) dough gave good consumer-acceptable dosa. Vermicelli from (i), (ii) and (iii) disintegrated on cooking which was overcome in (i) and (ii) by steaming for 20-30 min.
 
Date 1979
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/3367/1/JFST_16%281%29_25-31.pdf
Raghavendra, S. N. and Malleshi, N. G. and Sreedhara Murthy, S. and Viraktamath, C. S. and Desikachar, H. S. R. (1979) Characteristics of roti, dosa and vermicilli from maize, sorghum and bajra. Journal of Food Science and Technology (16). pp. 21-24.