Effect of Roasting on Texture, Colour and Acceptability of Pearl Millet (Pennisetum glaucum) for Making Sattu


	International Journal of Agricultural Research
	Year: 2008 \| Volume: 3 \| Issue: 1 \| Page No.: 61-68 DOI: 10.3923/ijar.2008.61.68

Effect of Roasting on Texture, Colour and Acceptability of Pearl Millet (Pennisetum glaucum) for Making Sattu

D. Mridula, R.K. Goyal and M.R. Manikantan

Abstract: In order to study the effect of roasting on some important physical properties viz. geometric mean diameter, colour, textural properties (hardness, toughness, average rupture force) and sensory attributes of pearl millet for making sattu, it was roasted using three time (45, 60 and 75 sec) and temperature (160 °, 180 ° and 200 °C) combinations. In general, geometric mean diameter, hardness, toughness and average rupture force increased with increase in roasting temperature. Roasting brought a significant change in colour of pearl millet grain and its roasted flour samples. h⁰ and C* of flour increased with increase in time at the same roasting temperature except at 180 °C for 45 sec time. The lower hardness of pearl millet roasted at 180 °C for 60 sec as compared to higher temperature and highest mean sensory scores for colour and appearance (6.28), roasted odour (6.58) and overall quality (6.58) for pearl millet flour prepared from the grain roasted at 180 °C for 60 sec, make this temperature and time combination best for roasting of it for making sattu. The 10% level of pearl millet flour with bengal gram (90%) was found the most accepted sattu formulation with mean sensory score (7.01). Regression equations developed for hardness, toughness, average rupture force, hue and chroma showed that temperature had significant effect on these parameters as compared to roasting time.

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How to cite this article:

D. Mridula, R.K. Goyal and M.R. Manikantan, 2008. Effect of Roasting on Texture, Colour and Acceptability of Pearl Millet (Pennisetum glaucum) for Making Sattu. International Journal of Agricultural Research, 3: 61-68.

DOI: 10.3923/ijar.2008.61.68

URL: https://scialert.net/abstract/?doi=ijar.2008.61.68

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