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Vol. 10, Issue 7 (2021)

Effect of particle size based sorghum flour of physicochemical properties on sensory characteristics of roti prepared from Parbhani Moti and Parbhani Super Moti

Author(s):
Gajmal DB, Pawar VS, Shinde EM and Shingote AB
Abstract:
In consideration of the nutritional and health benefits of sorghum roti the present inquiry was intended to develop the technology to prepare roti with the usage of correct size of sorghum flour. In this work, several physical–chemical and sensory parameters are determined and certain estimations of features were done in both sorghum flours. The proximate composition of sorghum grains of parbhani moti and parbhani super moti Colour, Shape, Wt. of 1000 Seed (g), True Density (g/ml), Bulk Density (g/ml), angle of repose, Moisture(%), Ash, Total Protein, Total Carbohydrate, Crude Fibre Pearly White, Very Bold, 33.5±0.02, 1.141±0.7, 1.21±0.9,32°14′, 8.12±0.02, 1.97±0.03, 8.59±0.01, 78.39±0.03, 2.94±0.04 and Creamy White, Bold, 32.2±0.06, 0.71±0.09,0.60±0.04, 30°27′, 9.24±0.03, 1.62±0.02, 7.89±0.05, 73.20±0.02, 2.59±0.01 respectively.
Pages: 315-318  |  345 Views  96 Downloads


The Pharma Innovation Journal
How to cite this article:
Gajmal DB, Pawar VS, Shinde EM, Shingote AB. Effect of particle size based sorghum flour of physicochemical properties on sensory characteristics of roti prepared from Parbhani Moti and Parbhani Super Moti. Pharma Innovation 2021;10(7):315-318.
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