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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
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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

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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.2017.6(7): 1116-1124
DOI: https://doi.org/10.20546/ijcmas.2017.607.135


Screening of Sorghum Varieties for Papad Preparation
Butti Prabhakar*, D.R. More, P. Srilatha and Chavan Ramesh Fulchand
College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, Maharastra, India
*Corresponding author
Abstract:

The study was conducted in the laboratory of the Department of Food Trade and Business Management, College of Food Technology, VNMKV Parbhani, to screening of sorghum varieties for papad preparation. Papads were prepared from different sorghum varieties and analyzed for proximate composition, physico-chemical analysis and organoleptic evaluation. The result revealed that moisture, protein, fat, ash and total carbohydrate content in the Sorghum papad prepared from Parbhani Moti sorghum variety were found in the range of 9 to 9.25 %, 8.39 to 12.64%, 0.88 to 1.05 %, 0.54 to 1.27% and 76.77 to 80.21% respectively. Parbhani Moti sorghum variety was selected among five sorghum varities based on organoleptic evaluation of papads.


Keywords: Sorghum varieties, papad, Physico-chemical and Sensory characteristics.
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How to cite this article:

Butti Prabhakar, D.R. More, P. Srilatha and Chavan Ramesh Fulchand. 2017. Screening of Sorghum Varieties for Papad Preparation.Int.J.Curr.Microbiol.App.Sci. 6(7): 1116-1124. doi: https://doi.org/10.20546/ijcmas.2017.607.135