Asian Journal of Dairy and Food Research, volume 29 issue 3/4 (sep/dec 2010) : 232 - 236

TECHNOLOGY OF HURDA PRODUCTION BY MICROWAVE OVEN

Prema B. Patil*, G.M. Sajjanar, B.D. Biradar, H.B. Patil, S.B. Devarnavadagi

Affiliations

¹Krishi Vigyan Kendra, Bijapur - 586 101, India

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Cite article:- Patil* B. Prema, Sajjanar G.M., Biradar B.D., Patil H.B., Devarnavadagi S.B. (2024). TECHNOLOGY OF HURDA PRODUCTION BY MICROWAVE OVEN. Asian Journal of Dairy and Food Research. 29(3): 232 - 236. doi: .

ABSTRACT

Normally Seetani/hurda is prepared by roasting tender panicle in trench using fire. Commercial
exploitation of these varieties is hindered due to more time consumption, poor appearance of
grains and cumbersome and unhygienic method in traditional roasting. Therefore, a study was
undertaken to test the acceptability of roasting methods for hurda preparation. Two landrace varieties
with sweet grains viz., Sakkari Mukkari Jola and Raosaheb were tested along with popular roti
making variety M35-1 by subjecting to different roasting methods for hurda preparation. The roasting
methods included were traditional roasting in trench, micro-oven and micro-wave. The varieties
were tested for baking in micro-oven at 150 degree centigrade for three time ranges (15 min, 20
min and 25 min) and in micro-wave at 2 min, 2.5 min and 3.0 min. Standardization revealed the
best time ranges for micro-oven and micro-wave were 20 min and 2.5 min respectively. Among the
different methods, roasting in microwave consumes less time, enhanced threshability, yielding clean
and soft grains and increases keeping quality compared to other two methods and hence suitable
for commercial exploitation.

KEYWORDS

REFERENCES

AICSIP (All India Co-ordinated Sorghum Improvement Project) (2003) AICSIP Annual Report, 2002-03, Regional Agricultural Research Station, Bijapur, India.
AICSIP (All India Co-ordinated Sorghum Improvement Project) (2005) AICSIP Annual Report, 2004-05, Regional Agricultural Research Station, Bijapur, India (www.nrcjowar.ap.nic.in/aicsip2005/ AICSIP_REPORT_04_Bijapur1.pdf)
Hemalatha S., Gowramma Sajjanar and Biradar B.D., (2008) Traditional sorghum landraces for specific food preparations. Paper presented during National Conference on “Traditional Knowledge Systems, Intellectual Property Rights and their relevance for sustainable development” held during 24-26 November 2008 at National Institute of Science Communication and Information Resources (NISCAIR), New Delhi. p58. 236 J. DAIRYING, FOODS & H.S.
Keshav Reddy, (2007) Genetic analysis of shoot fly resistance, drought resistance and grain quality component traits in Rabi Sorghum [Sorghum bicolor L. (Moench)]. Thesis submitted to University of Agricultural Sciences, Dharwad.
Sajjanar G.M., Patil P.B., Biradar B.D., Hemalatha S., Tonapi V.A., Elangovan, M., Raghavendra Rao K.V. and Seetharama N., (2009) Special Sorghum Varieties of North Karnataka for Traditional and Novel Foods, Value
Addition and Entrepreneurship Development, National Research Centre for Sorghum, Rajendranagar, Hyderabad, and All India Co-ordinated Sorghum Improvement Project, Regional Agricultural Research Station, Bijapur, 586 101, Karnataka. Pages: 69 ISBN 81-89335-22-27.

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Asian Journal of Dairy and Food Research

TECHNOLOGY OF HURDA PRODUCTION BY MICROWAVE OVEN

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