Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2020.9(10): 2316-2326
DOI: https://doi.org/10.20546/ijcmas.2020.910.279


Effects of Addition of Sprouted Decorticated Roselle Seeds Flour on Rheological Properties
Karma Bako Rimamcwe, U. D. Chavan* and P. M. Kotecha
Department of Food Science and Technology, Mahatma Phule Krishi Vidyapeeth,
Rahuri, India
*Corresponding author
Abstract:

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.


Keywords: Sprouted Decorticated Roselle seed flour, Rheology, Amylograph, Farinograph and Extensograph
Download this article as Download

How to cite this article:

Karma Bako Rimamcwe, U. D. Chavan and Kotecha, P. M. 2020. Effects of Addition of Sprouted Decorticated Roselle Seeds Flour on Rheological Properties.Int.J.Curr.Microbiol.App.Sci. 9(10): 2316-2326. doi: https://doi.org/10.20546/ijcmas.2020.910.279