Effect of Soaking, Cooking, Germination and Fermentation Processing on Physical Properties and Sensory Evaluation of Sorghum Biscuits

Effect of Soaking, Cooking, Germination and Fermentation Processing on Physical Properties and Sensory Evaluation of Sorghum Biscuits

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Three white sorghum varieties (named ‘Dorado’,‘Shandaweel-6’ and ‘Giza-15’) were investigated for grain characteristics and processed whole meal flour (via soaking, cooked, germinated and fermented sorghum). ‘Giza-15’ variety was the highest one in 1,000 kernel weight and hectolitre, followed by ‘Do...

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Bibliographic Details
Main Authors: Abd El-Moneim M. R. AFIFY, Hossam Saad EL-BELTAGI, Samiha M. ABD EL-SALAM, Azza A. OMRAN
Format: Article
Language:English
Published: University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca 2015-03-01
Series:Notulae Scientia Biologicae
Online Access:http://www.notulaebiologicae.ro/index.php/nsb/article/view/9428

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