NDLI: Development of quick cooking multi-grain dalia utilizing sprouted grains

Content Provider	Springer Nature Link
Author	Mridula, D. Sharma, Monika Gupta, R. K.
Copyright Year	2014
Abstract	Multi-grain dalia (MGD) formulations were prepared utilizing sprouted wheat and mixer of other three grains (barley, sorghum and pearl millet) in the ratio of 100:0 (MGD-A), 75:25 (MGD-B), 50:50 (MGD-C), 25:75 (MGD-D) and 0:100 (MGD-E), respectively. The mixer of barley, sorghum and pearl millet was prepared using 50, 25, 25 parts of these grains, respectively. The recovery of grits/ dalia (particle size 1.41 to 2 mm) from sprouted wheat and barley was 74.56 and 69.77 %, respectively while sorghum and pearl millet yield 47.94 and 49.39 % (particle size 0.954 to 1.41 mm), respectively. Sprouting brought a reduction of cooking time by about 50 % as compared to un-sprouted studied grains. Cooking time for different MGD formulations ranged from 3.91 to 4.42 min, which was slightly increased with increasing proportion of mixer of barley, sorghum and pearl millet (p > 0.05). Rehydration ratio of MGD samples varied from 3.12 to 3.45 with minimum in MGD-E sample. Though protein content was decreased with increasing proportion of mixer of three grains in MGD samples but in vitro protein digestibility (58.68 to 62.75 %) was similar (p > 0.05). The mean overall sensory acceptability scores for MGD samples ranged from 7.50 to 8.49 with ≥8.0 in samples having up to 75 % grits of mixer of three grains. In view of very good overall sensory acceptability, rich in crude fibre, calcium and iron content and low cooking time, 25:75 parts of sprouted wheat and mixer of studied three grains, respectively may be considered for preparation of acceptable quality quick cooking multi-grain dalia.
Starting Page	5826
Ending Page	5833
Page Count	8
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	52
Issue Number	9
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2014-11-08
Publisher Place	New Delhi
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Multi-grain Sprouting In vitro protein digestibility Quick cooking Dalia Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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