TECHNOLOGY OF HURDA PRODUCTION BY MICROWAVE OVEN

Article Id: ARCC1491 | Page : 232 - 236
Citation :- TECHNOLOGY OF HURDA PRODUCTION BY MICROWAVE OVEN.Asian Journal Of Dairy and Food Research.2010.(29):232 - 236
Prema B. Patil*, G.M. Sajjanar, B.D. Biradar, H.B. Patil and S.B. Devarnavadagi
Address : Krishi Vigyan Kendra, Bijapur - 586 101, India

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

Sorghum Seltani Hurda Microwave oven.

References

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