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Cooking Characteristics and Sensory Qualities of Decorticated Finger Millet (Eleusine coracana).

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/11748/
http://dx.doi.org/10.1080/15428052.2014.880100
 
Title Cooking Characteristics and Sensory Qualities
of Decorticated Finger Millet (Eleusine
coracana).
 
Creator Usha, Dharmaraj
Ravi, R.
 
Subject 01 Sensory evaluation
05 Ragi (Finger Millet)
 
Description This study examines the cooking characteristics and sensory
attributes of decorticated finger millet. Decorticated millet is one
of the unique products from finger millet, which can be cooked to
discrete grains similar to rice. The cooking qualities of decorticated
millet, namely cooking time, soluble loss, and pasting profile, were
studied. It was observed that decorticated millet cooks to soft textured
grains within 6 min. The moisture content of the cooked
grains was 71 g/100 g with a total soluble loss of 3.5 g/100 g.
Exposing the cooked millet to atmosphere increased its redness
value by 39%. The gelatinization temperature of the decorticated
millet was 68◦C and its paste showed no breakdown in the viscosity.
The hardness of the cooked millet was 0.63N indicating its soft
texture. The sensory analysis of the product corroborated with the
instrumental results with an overall acceptability score of 8.
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11748/1/Journal%20of%20Culinary%20Science%20%26%20TechnologyVolume%2012%2C%20Issue%203%2C%20July%202014%2C%20pages%20215-228.pdf
Usha, Dharmaraj and Ravi, R. (2014) Cooking Characteristics and Sensory Qualities of Decorticated Finger Millet (Eleusine coracana). Journal of Culinary Science and Technology,, 12 (3). pp. 215-228.