National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present study was undertaken with the objectives to study the effect of addition of sprouted decorticated Roselle seed flour with wheat flour on rheological properties for bakery products. For this study the Roselle seed were procured from the local market and then soaking, sprouting/germination and decortications treatments were given to the seeds. All experiments were laid in completely randomized design with suitable replications for statistical analysis. The pre-treatments soaking, sprouting, decortications, and whole seed were adopted in this investigation to ascertain the best treatment for onward inclusion in bakery products. Amylograph, farinograph and extensograph properties of the pre-treatments were also studied. The preliminary investigations adjudged sprouted decorticated Roselle seed flour (SDRSF) have superior nutritional and functional qualities. The decorticated Roselle seed flour had higher nutrient contents than the whole seeds. Therefore, this treatment was used to study the amylograph, farinograph and extensograph properties of the composite flour. These properties showed good characteristics for using this flour in bakery products.
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