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Dry Milling Characteristics Of Sorghum Grains And Their Relationship To Product Quality

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Relation http://oar.icrisat.org/4415/
 
Title Dry Milling Characteristics Of Sorghum Grains And Their Relationship To Product Quality
 
Creator Subramanian, V
Jambunathan, R
Rao, K E P
 
Subject Sorghum
 
Description Fifty-two sorghum cultivars were tested for their milling performance and to study the distribution of particle size, and starch damage after milling the grain in UDY cyclone mill, wherein varying layers of grain are progressively rubbed off against a hard surface. Cultivars showed variation in distribution of starch damage content, protein content and particle size distribution. Starch damage varied from 9.8 to 37.4%, the protein content from 7.8 to 14.8%, and the particle size from 8.4 to 19.1% in flours. Protein content was high in the coarse flour fraction while starch d1179amage was high in fine fractions. Relationships among flour particle size index (PSI), starch damage, and roti and porridge quality are reported. The potential of sorghum for use in foods such as breads and cookies through modification of milling is discussed.
 
Date 1987
 
Type Conference or Workshop Item
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://oar.icrisat.org/4415/1/CP_346.pdf
Subramanian, V and Jambunathan, R and Rao, K E P (1987) Dry Milling Characteristics Of Sorghum Grains And Their Relationship To Product Quality. In: National Seminar on Technology and Application for Alternative Uses of Sorghum, 2-3 Feb 1987, Parbhani, Maharashtra (India).