Author(s):

Sweeti Kumari, Dr. Mukesh Shrivastava and Kumari Namrata

Abstract: To utilize surplus maize production in Bihar and by-products of Dhal milling industry, a need was felt to mix maize flour with legume flour (Moong & Masoor) to produce baris. Two types of baris were prepared by blending of maize-legume using different mixing proportion percentages (100:00, 75:25, 50:50, 25:75 and 00:100), Drying characteristics and quality characteristics of prepared baris were studied. The average drying rate was observed ranging from 0.101 to 0.302 KgW/Kg.dm.h. The highest average drying rate for mixing proportion 100% M + 00% GG was achieved at 65^oC. It was observed that the Baris of 00% M + 100% GG or L mixing proportion were found best for their sensory quality attributes having highest water absorption capacity also and 25% M + 75% GG or L was found to be second best for their sensory quality attributes.

Pages: 2007-2010  |  1118 Views  396 Downloads

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