EFFECT OF INULIN ON THE QUALITY OF FLAT BREAD (ROTI) AND BISCUITS MADE OF SORGHUM (Sorghum bicolour (L.)moench )
KrishiKosh
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Title |
EFFECT OF INULIN ON THE QUALITY OF FLAT BREAD (ROTI) AND BISCUITS MADE OF SORGHUM (Sorghum bicolour (L.)moench )
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Creator |
SANDHYA, S
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Contributor |
HYMAVATHI, T.V.
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Subject |
sorghum, polysaccharides, bakery products, biological phenomena, flours, starch, productivity, wheats, proteins, glucose
INULIN, QUALITY, FLAT BREAD, ROTI, BISCUITS, SORGHUM, Sorghum bicolour (L.)moench ) |
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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 |
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Date |
2016-06-04T15:41:41Z
2016-06-04T15:41:41Z 2012 |
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Type |
Thesis
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Identifier |
http://krishikosh.egranth.ac.in/handle/1/66791
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Language |
en
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Relation |
;D9207
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Format |
application/pdf
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Publisher |
ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY
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