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Effect of particle size of ragi flour on physico-chemical and sensory profile of <em>ragi mudde</em>

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Title Statement Effect of particle size of ragi flour on physico-chemical and sensory profile of <em>ragi mudde</em>
 
Added Entry - Uncontrolled Name Chikkalakshmipura Gurumallu, Sunil ; CSIR-Central Food Technological Research Institute, Mysuru- 570020 Department of Biochemistry, Yuvaraja's College, University of Mysore, Mysuru-570005
Senthil, Amudha ; CSIR-Central Food Technological Research Institute, Mysuru-570020
G, Ramesh ; CSIR-Central Food Technological Research Institute, Mysuru-570020
V.D, Nagaraju ; CSIR-Central Food Technological Research Institute, Mysuru-570020
Department of Science and Technology (DST), New Delhi
 
Uncontrolled Index Term Finger millet, Particle size, Ragi flour, Ragi mudde, Sensory 
 
Summary, etc. <p><em>Ragi mudde</em> is a traditional food made with ragi (finger millet) flour. It is a major source of carbohydrate, calcium, iron, protein and well balanced amino acids and is a staple diet in rural parts of South India. The consistency of <em>Ragi mudde</em> depends on the particle size of its flour and water uptake during cooking. Ragi flour (RF) particle size was determined by particle size analyzer. The physical properties of <em>Ragi mudde</em> such as bulk density (RF), water uptake during cooking (<em>Ragi mudde</em>) were also measured. Traditionally cooked <em>Ragi</em><em> mudde</em> was characterized for color and texture by sensory and instrumental analysis. The coarseness or fineness of the RF was found to have tremendous effect on the physical and sensory profile of <em>Ragi mudde</em>, such as hardness, stickiness, cooking quality, color and texture. Ragi flour with different particle size, viz., 150 (S1), 300 (S2), 450 (S3), 600 (S4) and 750 (S5) µm were used in the preparation of <em>Ragi mudde</em>. Color values, expressed as L*, a* and b*, showed significant difference among the samples. Texture profile analysis (TPA) of the samples showed positive correlation to hardness and stickiness. The results of quantitative descriptive analysis (QDA) revealed that the samples S4 and S5 scored high for the overall quality. Considering the above parameters, RF with particle size 600-750 µm, suits best and ideal for the preparation of <em>Ragi mudde</em>.</p>
 
Publication, Distribution, Etc. Indian Journal of Traditional Knowledge (IJTK)
2022-07-26 07:24:30
 
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http://op.niscair.res.in/index.php/IJTK/article/view/29397
 
Data Source Entry Indian Journal of Traditional Knowledge (IJTK); ##issue.vol## 21, ##issue.no## 3 (2022): Indian Journal of Traditional Knowledge
 
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Nonspecific Relationship Entry http://op.niscair.res.in/index.php/IJTK/article/download/29397/465490426