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EFFECT OF INULIN ON THE QUALITY OF FLAT BREAD (ROTI) AND BISCUITS MADE OF SORGHUM (Sorghum bicolour (L.)moench )

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Title EFFECT OF INULIN ON THE QUALITY OF FLAT BREAD (ROTI) AND BISCUITS MADE OF SORGHUM (Sorghum bicolour (L.)moench )
 
Creator SANDHYA, S
 
Contributor HYMAVATHI, T.V.
 
Subject sorghum, polysaccharides, bakery products, biological phenomena, flours, starch, productivity, wheats, proteins, glucose
INULIN, QUALITY, FLAT BREAD, ROTI, BISCUITS, SORGHUM, Sorghum bicolour (L.)moench )
 
Description Inulin, a non-digestible oligosaccharide, can preferentially stimulate the growth and activity
of one or a limited number of desired bacteria in the colon, and thus improves host health
and more, positive effects on blood glucose attenuation, lipid homeostasis and mineral
bioavailability. From a technological point of view inulin is very suitable for drinks, because
of its moderate water solubility. In addition, most inulin products used as "bulking agents"
are found in a variety of products, including chewing gums, confectioneries, baking mixes,
meat products. They are used either as supplements to foods or as macronutrient substitutes.
As supplements to foods, they are added mainly for their nutritional properties. Adding
inulin or oligofructose increases the dietary fiber content of the food. Experimental products
of biscuits and roti were developed using sorghum flour, wheat flour and defatted soya flour
either alone or in combination by incorporating inulin at various percentages i.e., 3%. 4%,
5%, 6% and 7% and were subjected to organoleptic, physical, chemical and glycaemic index
evaluations.
Analysis of proximate composition of roti and biscuit formulations revealed that nutritional
profile of the products not showed significant difference among the values of moisture,
protein, fat, ash and acid insoluble ash. Significant difference was observed among the
values of total dietary fiber and soluble fiber. Resistant starch content of the sorghum roti
and biscuits were high compared to the wheat roti and biscuits.
Among the physical parameters of the roti and its formulations significant (P
 
Date 2016-06-04T15:41:41Z
2016-06-04T15:41:41Z
2012
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/66791
 
Language en
 
Relation ;D9207
 
Format application/pdf
 
Publisher ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY