Asian Journal of Dairy and Food Research, volume 37 issue 4 (december 2018) : 326-330

Cooking and organoleptic quality of pre-treated foxtail millet (Setaria italica) rice

Smita Doddamani, Nirmala B. Yenagi
1Department of Food Science and Nutrition, College of Rural Home Science, University of Agricultural Sciences, Dharwad-580 005, Karnataka, India.
Cite article:- Doddamani Smita, Yenagi B. Nirmala (2018). Cooking and organoleptic quality of pre-treated foxtail millet (Setaria italica) rice. Asian Journal of Dairy and Food Research. 37(4): 326-330. doi: 10.18805/ajdfr.DR-1349.
The present study was conducted to know the effect of pre-treatment on the cooking quality, functional properties, visual appearance and organoleptic quality in comparison with raw foxtail millet grains. Different pre-treatments were given to the millet grains in different combination such as roasting; cooking and drying; cooking, drying and roasting; soaking, steaming and drying; soaking, steaming, drying and roasting. Pre-treatments decreased cooking time (11.66 to 5.33 min) and per cent solubility (6.72 to 2.08 %). Pre-treatment increased cooked weight (28.66 to 37.33 g), cooked volume (23.66 to 32.33 ml) and swelling power (5.60 to 6.77 g/g). Pre-treatments decreased the visual appearance of grains. Cooked rice of pre-treated grains affected appearance, colour and texture in organoleptic evaluation. Each above mentioned quality characters was ranked and scores were given. As cooked dried and roasted grains got high total score than other pre-treatments, it can be used as ready to eat convenient rice.
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