In Vitro Cellular & Developmental Biology - Plant, 2008
Cereals provide more than half the world population’s calorific intake, and have a variety of oth... more Cereals provide more than half the world population’s calorific intake, and have a variety of other important uses as food and beverage ingredients, livestock feeds, and as sources of renewable energy and industrial components. The technology to genetically modify many important cereals is now well-established, thereby presenting new opportunities to produce cereals with enhanced quality and novel properties. In 2007,
The cereals of today are more nutritious and healthful than ever before. Cereals processing is on... more The cereals of today are more nutritious and healthful than ever before. Cereals processing is one of the oldest and the most essential part of all food technologies. Pasta products and noodles have been staple foods since ancient times in many countries all over the world. In this study pasta formulation was substituted with blending sapota powder in different proportions (4 levels i.e. 0%, 10%, 20%, 30%) into semolina and maida flour separately. Pasta products were prepared using eight different formulations and adding water (approximately 31% of total weight) in DOLLY pasta extruder machine. All the samples were evaluated for physical properties: specific length (mm/g), bulk density (kg/m3), specific density (kg/m3) and porosity (%); functional properties: water absorption index (%), water solubility index (%) and oil absorption capacity (ml/g) and nutritional compositions: moisture (%), crude protein (%), fat (%) and carbohydrate (%). Highest specific length 36.20 mm/g was obser...
Sorghum is considered as versatile crop, use for; feed, food and industrial purpose. Rabi sweet s... more Sorghum is considered as versatile crop, use for; feed, food and industrial purpose. Rabi sweet sorghum "wani' variety was reported for pauk purpose. Green, tender, roasted and threshed clean grain of sweet sorghum is known as pauk. Experiment related to maturity of wani was carried out at M SRS-NAU, Surat with four treatments and seven replications in simple RBC design. Non-significant change was observed in plant height (2429±1mm); plant leaves (8Nos), top stalk length (678±1.5mm) and top stalk weight (112±1.21g) between 90-120DAS. M aximum length, diameter, volume, weight of head, were observed significantly high at 110DAS with value 292mm, 60.3mm, 2800ml and 106.8g, resp ectively. M ean diameter, sphericity, weight of thousand grains, volume of thousand grains and bulk density of grain were observed 3.33±0.7mm, 0.6954±0.023, 28±7.1g, 22.7±2.2cc and 1.217±0.212g/cc, respectively with elliptical shape. At 110DAS, all sensory parameters were recorded significantly high and then reduced, except tenderness. Proximate composition increased where as the moisture and sugars of plant as well as grain reduced with respect to maturity. Plant hormones like; GA changes with respect to maturity where as IAA and ABA was found increasing. These plant hormones could be determined using derived equations. Result related to maturity of wani revelled that, sorghum was at its maximum physical, biochemical and physiological maturity between 90-120DAS. Further, the sweet sorghum grain could be processed for pauk processing purpose between 90-110DAS otherwise it loose its quality. The collected maturity related data could be useful for further studies on pauk processing and its machineries development.
Sorghum (Sorghum bicolor L. Moench) is the most important crop as it rank third among India's cer... more Sorghum (Sorghum bicolor L. Moench) is the most important crop as it rank third among India's cereal production. The Pauk (Hurda) processing purpose sorghum varieties are Wani, PKV Ashwini, Phule Amruta, SGS 8-4 and Sakkari Mukkari Jola. Small and marginal farmers as well as small to medium entrepreneurs are involved in Pauk processing during winter season. Fifty Pauk processing centers were survey systematically within Bharuch, Surat, Navsari, Valsad and Dangs Districts of Gujarat using predefined terms and questionnaires. The roasting, threshing (beating) and cleaning are three main steps for processing of Pauk. The average processing capacity of Pauk center was varied about 1.5 kg/h to 5.0 kg/h. The hygiene condition of Pauk center surrounding was not suitable for food processing. There is a tremendous scope for improvement and mechanization of Pauk processing operations. There is a need to develop tools and machineries for improving the capacity of sweet and green tender sorghum seed processing operations.
In Vitro Cellular & Developmental Biology - Plant, 2008
Cereals provide more than half the world population’s calorific intake, and have a variety of oth... more Cereals provide more than half the world population’s calorific intake, and have a variety of other important uses as food and beverage ingredients, livestock feeds, and as sources of renewable energy and industrial components. The technology to genetically modify many important cereals is now well-established, thereby presenting new opportunities to produce cereals with enhanced quality and novel properties. In 2007,
The cereals of today are more nutritious and healthful than ever before. Cereals processing is on... more The cereals of today are more nutritious and healthful than ever before. Cereals processing is one of the oldest and the most essential part of all food technologies. Pasta products and noodles have been staple foods since ancient times in many countries all over the world. In this study pasta formulation was substituted with blending sapota powder in different proportions (4 levels i.e. 0%, 10%, 20%, 30%) into semolina and maida flour separately. Pasta products were prepared using eight different formulations and adding water (approximately 31% of total weight) in DOLLY pasta extruder machine. All the samples were evaluated for physical properties: specific length (mm/g), bulk density (kg/m3), specific density (kg/m3) and porosity (%); functional properties: water absorption index (%), water solubility index (%) and oil absorption capacity (ml/g) and nutritional compositions: moisture (%), crude protein (%), fat (%) and carbohydrate (%). Highest specific length 36.20 mm/g was obser...
Sorghum is considered as versatile crop, use for; feed, food and industrial purpose. Rabi sweet s... more Sorghum is considered as versatile crop, use for; feed, food and industrial purpose. Rabi sweet sorghum "wani' variety was reported for pauk purpose. Green, tender, roasted and threshed clean grain of sweet sorghum is known as pauk. Experiment related to maturity of wani was carried out at M SRS-NAU, Surat with four treatments and seven replications in simple RBC design. Non-significant change was observed in plant height (2429±1mm); plant leaves (8Nos), top stalk length (678±1.5mm) and top stalk weight (112±1.21g) between 90-120DAS. M aximum length, diameter, volume, weight of head, were observed significantly high at 110DAS with value 292mm, 60.3mm, 2800ml and 106.8g, resp ectively. M ean diameter, sphericity, weight of thousand grains, volume of thousand grains and bulk density of grain were observed 3.33±0.7mm, 0.6954±0.023, 28±7.1g, 22.7±2.2cc and 1.217±0.212g/cc, respectively with elliptical shape. At 110DAS, all sensory parameters were recorded significantly high and then reduced, except tenderness. Proximate composition increased where as the moisture and sugars of plant as well as grain reduced with respect to maturity. Plant hormones like; GA changes with respect to maturity where as IAA and ABA was found increasing. These plant hormones could be determined using derived equations. Result related to maturity of wani revelled that, sorghum was at its maximum physical, biochemical and physiological maturity between 90-120DAS. Further, the sweet sorghum grain could be processed for pauk processing purpose between 90-110DAS otherwise it loose its quality. The collected maturity related data could be useful for further studies on pauk processing and its machineries development.
Sorghum (Sorghum bicolor L. Moench) is the most important crop as it rank third among India's cer... more Sorghum (Sorghum bicolor L. Moench) is the most important crop as it rank third among India's cereal production. The Pauk (Hurda) processing purpose sorghum varieties are Wani, PKV Ashwini, Phule Amruta, SGS 8-4 and Sakkari Mukkari Jola. Small and marginal farmers as well as small to medium entrepreneurs are involved in Pauk processing during winter season. Fifty Pauk processing centers were survey systematically within Bharuch, Surat, Navsari, Valsad and Dangs Districts of Gujarat using predefined terms and questionnaires. The roasting, threshing (beating) and cleaning are three main steps for processing of Pauk. The average processing capacity of Pauk center was varied about 1.5 kg/h to 5.0 kg/h. The hygiene condition of Pauk center surrounding was not suitable for food processing. There is a tremendous scope for improvement and mechanization of Pauk processing operations. There is a need to develop tools and machineries for improving the capacity of sweet and green tender sorghum seed processing operations.
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