Vol. 10, Issue 7 (2021)

Author(s):
Ajay Kumar, Nand Kumar, Seema Sonkar, Sanjay Kumar, Raj Kumar and Ram Ashish

Abstract:
The present investigation reports their variability in kernel and flour characteristics. The physical characteristics such as thousand kernel weight and grain hardness differed significantly among the wheat varieties. The chemical parameters such as starch content, ash content differed significantly for straight grade flour among different wheat varieties. Significantly the highest thousand kernel weight ranged from 35.84 to 46.27g in first year and in second year it was ranged from 36.34 to 45.48g. The grain hardness kg ranged from 9.50 to 14.30 kg in first year and in second year it was ranged from 9.68 to 14.40 kg. The starch content ranged from 62.29 to 74.35 per cent and 62.81 to 74.35 per cent during first and second year respectively. The ash content ranged from 2.3 to 3.7 per cent in from 2.3 to 3.7 per cent during first and second year respectively. The sensory attributes of chapatti varied significantly among different wheat. The highest palatability scores for different parameters were assigned to chapatti prepared from flour of K-9107 and K-8962 while significantly the lowest were given to the chapatti prepared from wheat variety K-68 during first year and second year respectively. The highest texture scores for different parameters were assigned to chapatti prepared from flour of K-9107 and K-8962 while significantly the lowest were given to the chapatti prepared from wheat variety K-68 while during first year and second year highest texture scores for different parameters were assigned to chapatti prepared from flour of K-1317 and K-9107 while significantly the lowest were given to the chapatti prepared from wheat variety K-68. It is clear from the results chewiness characteristics rank was obtain by variety K-9107 (1.4) followed by variety K-8962 (1.6), K-1317 (1.8), and K-1006 (2.0) in first year and in second year the variety K-9107 (1.6), K-8962 (1.8). It is clear from the results best pliability rank was gain by variety K-9107 (1.4) followed by variety K-8962 (1.6), K-1317 (1.8), and K-1006 (2.0) in first year and in second year the variety K-1317, K-9107 (1.6).