Vol. 8, Issue 9 (2019)

Author(s):
Chadar UA, Londhe GK and Kamble NS

Abstract:
In present study bajra groat were soaked in chakka whey for different durations 8, 12 and 16 hr. for preparation of kharudi. Bajara groat was evaluated for its physico-chemical, and organoleptic parameters of raw kharudi and fried kharudi was evaluated. Yield of bajra groat prepared using chakka whey as a soaking agent was ranged from 261.34 to 258.67 gm. Bajara groat prepared had moisture per cent for treatments T₁, T₂, T₃ and T₄ content ranged from 43.6 to 44.46, protein per cent ranged from 11.49 to 12.78, carbohydrate per cent 71.64 to 72.10 and ash per cent from 1.7 to 2.2 respectively. As compared to control (T₁), bajra groat prepared using water as soaking agent soaked for 12 hr. moisture, protein and carbohydrate increased in treatment in T₃. bajra groat prepared using chakka whey as soaking agent for 12 hr., pH of bajra groat decreases from T₂ to T₄ (6.06 to 5.36) while titratable acidity increased from T₁ to T₄ (0.37 to 0.89) as the soaking period increases from 8 to 16 hr. Significant change in pH and titratable acidity was observed when chakka whey used as soaking agent T₃ instead of water T₁ control for same duration of soaking period. Organoleptic evaluation of raw kharudi and fried kharudi in respects of overall acceptability scored highest for raw kharudi and fried kharudi samples prepared from bajra groat using chakka whey as soaking agent for 12 hr.