ICAR Research Data Repository for Knowledge Management
Properties of Sorghum Grain and their Relationship to Roti Quality
OAR@ICRISAT
View Archive Info| Field | Value | |
| Relation |
http://oar.icrisat.org/4087/
|
|
| Title |
Properties of Sorghum Grain and their Relationship to Roti Quality
|
|
| Creator |
Subramanian, V
Jambunathan, R |
|
| Subject |
Sorghum
|
|
| Description |
Physicochemical characteristics of 45 sorghum genotypes were determined. The 100-grain weight, grain hardness, protein. water soluble protein, amylose, and sugars contents in the grain showed considerable variation. The roti quality of flour from the 45 genotypes was evaluated lor color, appearance. taste, flavor, and texture by a trained taste panel. The texture of dough was measured using an lnstron machine. Relationships between the physicochemical characteristics of grain and roti qualities were identified. The quantity of water soluble protein, amylose, and sugars jointly influenced the roti quality of the sorghum genotypes studied. |
|
| Date |
1982
|
|
| Type |
Conference or Workshop Item
PeerReviewed |
|
| Format |
application/pdf
|
|
| Language |
en
|
|
| Rights |
—
|
|
| Identifier |
http://oar.icrisat.org/4087/1/CP_87.pdf
Subramanian, V and Jambunathan, R (1982) Properties of Sorghum Grain and their Relationship to Roti Quality. In: Proceedings of the International Symposium on Sorghum Grain Quality, 28-31 October 1981, ICRISAT Patancheru. |
|