Development and Analysis of Sorghum Crackers

Authors

  • P. Ashwitha Reddy  Department of Food Technology and management, Loyola Academy Degree and PG College, Secunderabad, Telangana, India
  • G. Pranusha  Department of Food Technology and management, Loyola Academy Degree and PG College, Secunderabad, Telangana, India
  • G. Laxmikanth Rao  Department of Food Technology and management, Loyola Academy Degree and PG College, Secunderabad, Telangana, India
  • A. Naveen Reddy  Department of Food Technology and management, Loyola Academy Degree and PG College, Secunderabad, Telangana, India

DOI:

https://doi.org//10.32628/IJSRST196178

Keywords:

Sorghum, Basil leaf powder, Refined wheat flour (RWF), Ferment.

Abstract

Bakery industry is the major food processing industry in India and stands second position in the manufacture of biscuits. Bakery products are the most popular food products consumed by all age groups. The demand for bakery products is increasing in day today life because of easy availability and ready to eat convenient products having better shelf-life. Crackers are crisp baked products, chemically leavened or fermented. These are light in weight with longer shelf life. Now a day

References

  1. AOAC 1971: Official method of analysis of the association of official analytical chemist. pp. 212.
  2. AnomaChandrasekara and FereidoonShahidi., Bioactivities and Antiradical Properties of Millet Grains and Hulls.J. Agric. Food Chem. 2011, 59, 9563–9571.
  3. Dayakar Rao, B., Rao,MH,Karthikeyan,K., Shashidhar Reddy, CH.,Gautam V.S,.Sanjay Wanjari .S., Angadi S,S.,Seetharama.N (2005) An economic analysis of crop scenario in khalif sorghum growing areas.
  4. Dutcosky, SD. Sensory Analysis of Foods. 2nd Ed. Curitiba: Editor Champagnat, 2007; p. 239.
  5. Effects of malting and fermentation on the composition and functionality of sorghum flours
  6. Onesmo N.O. Mella, Department of Food Science and Technology and Researcher, Tanzania Food and Nutrition Centre Ministry of Health and Social Welfare
  7. Figoni, Paula (2010). How Baking Works: Exploring the Fundamentals of Baking Science (3 ed.). Wiley. ISBN 978-0470392676.—a textbook on baking and setting up a bakery
  8. Gopalan C, Sartri BVR, Balasubramanaian SC 2001: Nutritive value of Indian Foods, Hyderabad, India.
  9. Hoseney R C, Varriano Marston E and Dendy D A V 1981 Sorghum and Millets. PP 342. In Advances in cereal science and technology (ed Y Pomeranz) American Association of Cereal Chemist, Inc, St. Paul, MN.
  10. Kasturiba B, Patil S J, Savitri A, Parvatikar S R and Shivanna H 1989 Cooking qualities of different sorghum varieties. Journal of Maharashtra Agricultural University 14(3): 391-392.
  11. Kent N. (1963): Chemical Composition of Cereals. 3rd Ed. Pergamon Press, Oxford: 27–48.
  12. Mertz E T, Hassen M M, Cairns-Whittern C, Kirleis A W, Tu L and Axtell J D 1984 Pepsin digestibility of proteins in sorghum and other cereals. Proceedings of the National Academy of Science 81:l-2.
  13. Quality of crackers By Lester Hankin, A. McLean, and J. Gordon Hanna (Bulletin 803- May 1982)
  14. Rachie, K. O. (1975). The Millets. Importance, Utilization and Outlook. Hyderabad: International Crops Research Institute for the Semi-Arid Tropics (ICRISAT).
  15. Rooney, L.W., Sorghum and pearl millet lipids. Cereal Chemistry, 1978, 55: 584–590.
  16. Reichert, R. D (1982). Sorghum dry milling. Pg 547 – 56 in: Sorghum in the eighties Proceedings of the international symposium Patancheru, A. P. 502324 India,ICRISAT
  17. Sorghum and other commonly consumed grains: by ashleypruettb.s.,kansas state university, 2010 (thesis)

International Journal of Scientific Research in Science and Technology

Downloads

Published

2019-03-30

Issue

Volume 6, Issue 2, March-April-2019

Section

Research Articles

License

Copyright (c) IJSRST

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

[1]
P. Ashwitha Reddy, G. Pranusha, G. Laxmikanth Rao, A. Naveen Reddy, " Development and Analysis of Sorghum Crackers, International Journal of Scientific Research in Science and Technology(IJSRST), Online ISSN : 2395-602X, Print ISSN : 2395-6011, Volume 6, Issue 2, pp.26-31, March-April-2019. Available at doi : https://doi.org/10.32628/IJSRST196178