Mridula D, Sharma Monika, Gupta R K
Food Grains and Oilseeds Processing Division, Central Institute of Post Harvest Engineering & Technology, Ludhiana, 141004 Punjab India ; FG & OP Division, CIPHET (ICAR), Ludhiana, 141 004 Punjab India.
Food Grains and Oilseeds Processing Division, Central Institute of Post Harvest Engineering & Technology, Ludhiana, 141004 Punjab India.
J Food Sci Technol. 2015 Sep;52(9):5826-33. doi: 10.1007/s13197-014-1634-x. Epub 2014 Nov 8.
Multi-grain dalia (MGD) formulations were prepared utilizing sprouted wheat and mixer of other three grains (barley, sorghum and pearl millet) in the ratio of 100:0 (MGD-A), 75:25 (MGD-B), 50:50 (MGD-C), 25:75 (MGD-D) and 0:100 (MGD-E), respectively. The mixer of barley, sorghum and pearl millet was prepared using 50, 25, 25 parts of these grains, respectively. The recovery of grits/ dalia (particle size 1.41 to 2 mm) from sprouted wheat and barley was 74.56 and 69.77 %, respectively while sorghum and pearl millet yield 47.94 and 49.39 % (particle size 0.954 to 1.41 mm), respectively. Sprouting brought a reduction of cooking time by about 50 % as compared to un-sprouted studied grains. Cooking time for different MGD formulations ranged from 3.91 to 4.42 min, which was slightly increased with increasing proportion of mixer of barley, sorghum and pearl millet (p > 0.05). Rehydration ratio of MGD samples varied from 3.12 to 3.45 with minimum in MGD-E sample. Though protein content was decreased with increasing proportion of mixer of three grains in MGD samples but in vitro protein digestibility (58.68 to 62.75 %) was similar (p > 0.05). The mean overall sensory acceptability scores for MGD samples ranged from 7.50 to 8.49 with ≥8.0 in samples having up to 75 % grits of mixer of three grains. In view of very good overall sensory acceptability, rich in crude fibre, calcium and iron content and low cooking time, 25:75 parts of sprouted wheat and mixer of studied three grains, respectively may be considered for preparation of acceptable quality quick cooking multi-grain dalia.
利用发芽小麦和其他三种谷物（大麦、高粱和珍珠粟）的混合物，分别按照100:0（MGD - A）、75:25（MGD - B）、50:50（MGD - C）、25:75（MGD - D）和0:100（MGD - E）的比例制备了多谷物达利亚（MGD）配方。大麦、高粱和珍珠粟的混合物分别使用这三种谷物的50份、25份和25份制备而成。发芽小麦和大麦的粗粒/达利亚（粒径1.41至2毫米）回收率分别为74.56%和69.77%，而高粱和珍珠粟的回收率分别为47.94%和49.39%（粒径0.954至1.41毫米）。与未发芽的研究谷物相比，发芽使烹饪时间减少了约50%。不同MGD配方的烹饪时间在3.91至4.42分钟之间，随着大麦、高粱和珍珠粟混合物比例的增加略有增加（p＞0.05）。MGD样品的复水率在3.12至3.45之间，MGD - E样品最低。虽然MGD样品中随着三种谷物混合物比例的增加蛋白质含量降低，但体外蛋白质消化率（58.68%至62.75%）相似（p＞0.05）。MGD样品的平均总体感官可接受性评分在7.50至8.49之间，三种谷物混合物粗粒含量高达75%的样品评分≥8.0。鉴于总体感官可接受性非常好、富含粗纤维、钙和铁含量以及烹饪时间短，分别含有25:75比例的发芽小麦和三种研究谷物混合物，可考虑用于制备质量可接受的速煮多谷物达利亚。
