Sorghum vermicelli
1988
Siwaporn Siwawej (Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Food Science and Technology)
Proximate analyses of 14 varieties of sorghum were found to have protein and carbohydrate ranging from 6-10 % and 68-75 % respectively. Amylose content determined ranging from 20-23 %. The study on sorghum vermicelli production was carried out by mixing sorghum with broken rice or glutinous rice flour or the food additive. Comparisons of the qualities of sorghum vermicelli made from different ratios of the ingredients mentioned were determined. The qualities of the sorghum vermicelli produced were significantly effected by the percentages of sorghum, broken rice, glutinous rice flour and the food additive used. When the amount of the sorghum used increased the acceptability decreased. The addition of certain amount of food additive would help in improving the qualities of sorghum vermicelli. However, the color of sorghum vermicelli was found to be darker than rice vermicelli.
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