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Studies on enlargement of rice like ready to cook contrived goods from soft and hard wheat grains

Author: 
Saravanan, P., Sathish Kumar S., Daninigo, V., Visvanathan, D. and Ignesh, A.
Subject Area: 
Life Sciences
Abstract: 

In this study different process parameters were optimized for the preparation and cooking of RTC product from soft and hard wheat grains. During the experiment it was found that the medium size grits (2-1.5mm) of soft and hard wheat grains cooked separately with each 2.5 times of water (v/v) for 30 and 20 min, respectively resulted in complete gelatinization of starch and presented a food similar to cooked rice. The sensory evaluation of cooked soft and hard wheat samples recorded as high score values of 8.5 and 8.3, respectively. Though there were no notable differences in quality among wheat varieties, RTC product prepared from hard wheat variety is recommended for consumption because of its relatively high protein content which delays the digestion, helps the consumer to feel stomach full between meals and thereby reduces the quantity and in turn helps in normalizing the blood glucose level for diabetic persons.

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