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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 6
First page : (541) Last page : (545)
Article doi: : http://dx.doi.org/10.18782/2320-7051.5714

Development and Standardization of Vermicelli by Underutilized Millet (Sorghum)

B. Dayakar Rao, G. Bhargavi* and Vishala A. D.

Indian Institute of Millets Research, Rajendranagar, Ranga Reddy (Dist.), Telangana, India
*Corresponding Author E-mail: bhargavig.ddskvk@gmail.com
Received: 5.02.2018  |  Revised: 20.03.2018   |  Accepted: 28.03.2018  

 ABSTRACT

The sorghum is considered as millet which is an indispensible food for millions of people living in semi arid tropics. It is used as food for humans and accounts as a major source of calories and vital component for food security in semi arid regions of the developing world. The present study focused on the use of sorghum for the production of extruded products like vermicelli. The techniques used for the processing are sorting, cleaning, drying, milling in rawa for the development of vermicelli. Physical properties like bulk density, water activity, water absorption, cooking time, cooking weight were done and nutritional properties like moisture, protein, fiber, amylase, alcohol acidity were analyzed. Further , the sorghum and wheat semolina of particle size 0.1 mm were kept in the extrudate for mixing by pouring Luke warm water at 40⁰C for 30 minutes and with 5 different variations (SW:T1-50:50,SW:T2-60:40,SW:T3-70:30,SW:T4-80:20,SW:T5-100) was subjected to extrusion cooking at 55⁰C using single screw cold extruder (La Monfernina, Italy) at 80 rpm was dried at ambient temperature for 6 hrs before packing hence, gave good appearance and was compared with the commercial one. The vermicelli extruded from pure sorghum semolina was served as control. The organoleptic qualities of the extruded samples were analyzed by semi trained panel members on a structured 5 point hedonic scale. The findings of the present study revealed significant differences (p<0.05) in all the parameters. The result obtained sowed higher preference for the variation (SW: T1-50:50). It was finally concluded that the sorghum vermicelli prepared using single screw extruder is highly acceptable when compared with others.

Key words: Sorghum, Moisture, Protein, Fiber, Amylase, Alcohol acidity

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Dayakar Rao, B., Bhargavi, G. and Vishala, A.D., Development and Standardization of Vermicelli by Underutilized Millet (Sorghum), Int. J. Pure App. Biosci.6(6): 541-545 (2018). doi: http://dx.doi.org/10.18782/2320-7051.5714