Pro gres sive Re search 8 (2) : 195-199 (2013) Soci ety for Sci. Dev. in Agric. and Tech.

SUITABIL ITY OF INDIAN DURUM WHEAT FOR HOME-MADE FOOD PRODUCTS

V. Vani1, S.V. Sai Prasad2, Divya Ambati2, Rashmi Thakur2, Prakash Malviya2 & A.N. Mishra2 1Dept. of Fruit Crops, Hor ti cul tural Col lege and Re search Insti tute, TNAU, Periyakulam – 625 604, Tamil Nadu 2In dian Ag ri cul tural Re search In sti tute–Re gional Sta tion, Indore–452 001 (MP), India

ABSTRACT Eight Indian durum wheat genotypes were evaluated for their suitability for preparing home-made food products in comparison with two popular bread wheat varieties HI 1544 and Lok-1. The varietiesHI 8498 and HI 8663 were preferred over other durum varieties in terms of colour, and were on par with bread wheat. The ‘’ prepared from the varieties HI 8663, HI 8498 and HD 4672 was scored by the panelists as on par or superior for texture in comparison to bread wheat varieties. The ‘poori’ prepared from durum varieties HI 8713, HI 8663 and HI 8498 were found puffy with soft texture, and comparable to bread wheat varieties. Among the durum wheat varieties, HI 8663 showed highest score for taste for most of the products viz., ‘chapati’, ‘stuffed-’, ‘’, ‘dalia-halwa’ and ‘bafla’, indicating its preference by the panelists for home-made food products. Durum wheat variety ‘HI 8498’ showed highest overall acceptability for most of the products viz., ‘paratha’, ‘suji-’, ‘suji-halwa’ and ‘dalia-halwa’; and also suitable for ‘poori’, ‘dalia-upma’, ‘dalia-’ and ‘bafla’. According to the panelists’ scores, HI 8498, HI 8627 and HI 8663 had high overall acceptability compared to other durum wheat varieties, and on par with the products prepared from the bread wheat. Based on the findings, durum wheat is highly suitable for preparing ‘upma’, ‘halwa’, ‘bati’ and ‘bafla’; and can also be utilized like bread wheat for other home-made food products viz., ‘chapati’, ‘poori’ and ‘paratha’ as bread wheat to improve the nutritional value of the food intake.

Key Words : Durum wheat, home-made food prod ucts, fla vour, taste and over all ac cept abil ity. Wheat is one of the most important food grains in India However, the suitability of India durum wheat for that ranks second in total production after rice.In India, home-made product preparations has not been an all-time record production of 93.9 million tones of assessed properly. Therefore, the present study was wheat grain was producedduring 2011 – 2012. Durum undertaken to investigate the suitability of durum wheat (Triticum turgidum var. durum) is the second wheatfor preparation of various food products in most important species grown with a production of comparison to bread wheat varieties. around 2.5 million tons. It is generally considered the MATERIALS AND METHODS hardest of all wheats, and has unique characteristics; whichhave made it the most suitable raw material for Six Indian durum wheat varieties releasedfor Central the production of pastaproducts such as spaghetti, India by Indian Agricultural Research Institute – macaroni, and vermicelli etc., of the two major wheat Regional Station, Indore viz., HI 8627 (Malav Kirti), HI species: 1. Triticum aestivum (bread wheat) and 2. T. 8713 (Pusa Mangal), HD 4672 (Malav Ratna), HI 8381 durum (durum wheat) under cultivation in India, durum (Malavshree), HI 8663 (Poshan) and HI 8498 wheat is generally superior to bread wheat nutritionally (Malavshakti), and two advanced genotypes HI 8691 as it contains higher protein, b-carotene (Vitamin-A) and and HI 8638werecompared with two popular bread minerals like iron, zinc and copper, and low manganese wheat varieties Lok-1 and HI 1544 (Purna). Whole content as detailed in Table-1. wheat flour (atta), dalia, suji and ‘bati’-‘bafla’ flour (Coarse wheat flour) were obtained by milling of the It has been a general feeling that durum wheat is wheat grains in a Navadeep Atta Chakki (ISO 9001 not suitable for making good quality breads and certified company). Whole wheat flour was prepared by chapati, but several studies indicated that some durum using sieve no. 1; and was made into ‘chapati’, ‘poori’, wheat genotypes used as such or in a blend with bread ‘paratha’ and ‘stuffed paratha’ after making soft dough. wheat had an excellent bread, chapatti making quality, Chapati was cooked on hot iron plate after rolling, flat bread () and good quality doughnuts (1). 196 Suitabil ity of indian durum wheat for home-made food products while,for making paratha, fat was smeared after shallow ‘bati’ and ‘bafla’ were prepared from above mentioned fried on hot iron plate. Potato stuffing was used while durum and bread wheat cultivars; followed by making stuffed parathain a similar fashion as paratha. evaluation for its organoleptic properties such as Poori was deep fat fried after rolling. colour, texture, flavour, taste and overall acceptability Dalia, suji and ‘bati’-‘bafla’ flour were separated by by a panel of ten semi-trained judges by using 9 point sieving using different sieves after milling in Navadeep hedonic scale. Atta Chakki using sieve no. 5. Dalia was used to Mean rank values for the colour of products are prepare ‘upma’, ‘halwa’ and ‘kheer’. Upma was presented in the Table-2. Highly significant (P<0.05) prepared by first roasting the dalia in fat and thereafter differences were observed in respect of colour cooking in water, while, halwa was prepared by adding between varieties for ‘paratha’, ‘laddu’, ‘poori’ and sugar and cooked to the desired consistency. Kheer ‘dalia-halwa’, while, non-significant (P>0.05) was prepared by roasting daliain fat, and thereafter differences for all the remaining products. The chapatti cooking in milk with addition of sugar. In the same way prepared from durum wheat ‘HI 8691’ and ‘HI 8498’ described for dalia, suji was also used to prepare the were found creamy white in colour and recorded above products viz., upma and halwa. ‘Laddu’ was maximum score of 7.3 followed by the varieties ‘HI prepared using dough balls fried in followed by 8638’ and ‘HI 8663’ and showed non-significant grinding to soft powder, and for which sugar powder difference in comparison to bread wheat.On-par was mixed in optimum quantity for making round balls. ranking (7.6) was observed for ‘poori ’i.e., golden ‘Bati’ and ‘bafla’ were prepared from ‘bati’ flour (course brown colour between bread wheat ‘HI 1544’ and wheat flour), after making medium size balls from the durum wheat ‘HI 8663’; followed by varieties HI 8381, soft dough. ‘Bati’ was prepared after cooking on the HI 8638, and HI 8498.Among durum wheat varieties, cow dung cake fire for required time and dipped in HI 8498 (7.9), HI 8381 (7.7) and HI 8691 (7.1) were ghee; while, ‘bafla’ was boiled in water followed by found most suitable for ‘paratha’ compared to Lok-1 deep frying and dipped in ghee. (6.5); HI 8663 (7.8), HD 4672 (7.4) and HI 8691 (7.1) The sensory evaluation was carried out by a panel for ‘laddu’ compared to Lok-1 (6.7); and HI 8381(8.0), of ten judges by using 9 point hedonic scale for all HI 8663 (8.0) and HI 8713 (7.9) for ‘dalia-halwa’ products according to the procedure (2). The statistical compared to Lok-1 (6.9). The highest scores recorded analysis was done with the help of suitable statistical by most popular durum wheat variety HI 8498 for procedures for calculating mean, standard deviation different products were 7.1 for ‘stuffed paratha’, 7.9 for and one way ANOVA (3). ‘paratha’, 7.4 for ‘suji-halwa’, 8.2 for ‘suji-halwa’ and 7.3 for ‘dalia-upma’. The variety HI 8663 scored RESULTS AND DISCUSSION maximum for colour in ‘laddu’ (7.8) and ‘dalia-halwa’ (8.0);and also found acceptable for colour in Home-made food products viz., ‘chapati’, ‘poori’, ‘suji-upma’ (7.4), ‘suji-halwa’ (7.4), ‘chapati’ (7.2), ‘paratha’, ‘stuffed paratha’, ‘laddu’, ‘suji-upma’, ‘poori’ (7.2), ‘dalia-upma, (7.2), ‘dalia-kheer (7.2), ‘bati’ ‘suji-halwa’, ‘dalia-upma’, ‘dalia-halwa’, ‘dalia-kheer’, Table-1: Nutritionally contains of durum and bread wheat.

Variety Hectolitre Protein b-carotene Iron Zinc Copper Manganese weight (kg) content (%) (ppm) content content content content (ppm) (ppm) (ppm) (ppm) Durum wheat HI 8663 83.7 11.7 6.5 47.0 28.8 5.1 28.0 HI 8498 83.4 12.5 5.0 28.9 27.9 5.6 26.5 HI 8713 82.9 11.7 7.2 35.5 33.6 6.0 32.9 HI 8627 82.3 11.0 5.7 49.6 42.1 6.0 27.4 Bread wheat Lok-1 80.6 10.6 2.3 35.5 27.2 4.5 33.5 HI 1544 81.0 11.5 2.7 29.9 30.2 4.9 30.4 Source: DWR Quality Report, 2011-12. Vani et al., 197

Table-2: Mean rank values for colour and texture of products prepared from wheat varieties.

Variety Colour Chapati Poori Stuffed Paratha Laddu Suji-up Suji-hal Dalia-up Dalia-ha Dalia-kh Bati Bafla Paratha ma wa ma lwa eer Durum wheat HI 8627 5.9 5.8 7.0 6.2 6.0 7.7 6.9 7.0 7.5 7.5 6.7 6.5 HI 8691 7.3 6.9 6.4 7.1 7.1 6.9 6.5 6.9 7.4 7.4 6.9 6.9 HI 8713 6.8 7.6 6.3 6.8 6.6 6.7 6.9 6.1 7.9 7.3 6.5 7.5 HD 4672 7.1 6.2 6.6 6.4 7.4 6.7 7.2 6.7 7.4 7.4 6.7 6.8 HI 8381 6.3 7.4 6.1 7.7 5.0 7.2 6.9 7.0 8.0 7.0 7.4 6.9 HI 8638 7.2 7.2 7.1 6.2 6.7 6.7 7.4 7.1 7.0 7.5 6.4 7.6 HI 8663 7.2 7.2 7.1 6.1 7.8 7.4 7.4 7.2 8.0 7.2 7.0 7.2 HI 8498 7.3 7.2 7.1 7.9 5.6 7.4 8.2 7.3 7.8 6.9 6.8 7.3 Bread wheat HI 1544 6.9 7.6 6.4 6.3 6.6 6.5 6.9 7.3 6.8 7.3 7.3 7.2 Lok-1 7.1 6.4 6.4 6.5 6.7 6.1 7.3 6.8 6.9 7.1 6.4 7.1 Mean 6.9 7.0 6.7 6.7 6.6 6.9 7.2 6.9 7.5 7.3 6.8 7.1 MSS 2.16NS 3.8* 1.49NS 4.17** 6.94** 2.38NS 2.14NS 1.27NS 2.07* 0.43NS 1.21NS 1.27NS CD 1.51 1.45 1.35 1.41 1.49 1.50 1.20 1.21 1.08 1.32 1.28 1.26 Texture Durum wheat HI 8627 5.1 5.5 6.7 5.6 6.7 7.4 5.9 6.7 6.9 7.5 7.1 6.6 HI 8691 6.4 6.7 6.0 6.7 6.6 6.6 6.6 7.2 7.2 7.2 6.9 7.3 HI 8713 5.6 7.2 5.6 6.2 6.5 6.5 6.6 6.7 7.4 7.2 6.7 7.3 HD 4672 6.9 6.1 6.2 5.3 6.7 7.2 7.7 7.3 7.3 7.0 7.3 7.2 HI 8381 6.5 6.8 5.6 7.5 5.0 6.5 6.3 6.8 6.9 6.7 7.3 7.0 HI 8638 6.1 6.8 6.7 5.8 6.6 6.3 7.4 7.1 6.8 7.3 6.6 7.6 HI 8663 7.1 7.2 6.2 5.7 7.3 7.1 6.9 6.9 7.7 7.3 7.0 7.2 HI 8498 6.9 7.2 6.2 6.8 5.5 6.7 7.5 6.8 7.5 7.2 6.7 7.5 Bread wheat HI 1544 6.1 6.8 6.5 6.1 6.8 6.9 6.8 7.0 6.7 7.1 6.4 7.0 Lok-1 6.2 6.4 6.4 6.1 6.3 5.7 6.4 6.6 7.1 7.0 6.6 6.8 Mean 6.3 6.7 6.2 6.2 6.4 6.7 6.8 6.9 7.2 7.2 6.9 7.2 MSS 3.8NS 2.96NS 1.54NS 4.33* 4.47* 2.43NS 3.30** 0.54NS 1.07NS 0.47NS 0.96NS 0.94NS CD 1.47 1.60 1.45 1.53 1.54 1.40 1.22 1.14 1.06 1.21 1.24 1.30

(7.0) and ‘bafla’ (7.2).‘Dalia-kheer’ prepared from all compared to Lok-1 (6.1); HI 8663 (7.3) for ‘laddu’ the varieties produced good colour and values ranged compared to HI 1544 (6.8); and HD 4672 (7.7), HI 8498 from 7.5 to 6.9. Panelists’ preferred HI 8498 and HI (7.5) and HI 8638 (7.4) for ‘suji-halwa’ compared to HI 8663 over other durum varieties in terms of colour, 1544 (6.8). HI 8663 showed superior performance for and on par with bread wheat. texture compared to other durum wheat varieties for Mean rank values for the texture of products are most of the products. Overall, products prepared from presented in the Table-2. Highly significant (P<0.05) most of the durum wheat varieties showed on par or differences were observed in respect of texture superior texture in comparison to bread wheat varieties, between varieties for ‘paratha’, ‘laddu’ and and therefore, according to the panelists, durum wheat ‘suji-halwa’, while, non-significant (P>0.05) can be utilized for preparation of the products viz., differences for all the remaining products. The ‘poori’, ‘paratha’, ‘stuffed paratha’, ‘suji-upma’, ‘chapati’ prepared from the varieties HI 8663, HI 8498 ‘suji-halwa’ and ‘dalia-kheer’. Medium hard wheat was and HD 4672 werescored by the panelists as on par found to be better than soft white wheatin getting the or superior for texture in comparison to bread wheat higher yields of dalia and good texture of cooked varieties. The ‘poori’ prepared from all the varieties products (4). were found puffy with soft texture and highest score Mean rank values for the flavor of products are was noted as 7.2 in the varieties HI 8713, HI 8663 and presented in the Table-3. Highly significant (P<0.05) HI 8498, and comparable to bread wheat varieties. differences were observed in respect of flavor between Durum wheat varieties HI 8381 (7.5), HI 8498 (6.8) varieties for ‘poori’ ‘paratha’, ‘laddu’ and ‘suji-halwa’, and HI 8691 (6.7) showed good texture for ‘paratha’ while, non-significant (P>0.05) differences for all the 198 Suitabil ity of indian durum wheat for home-made food products

Table-3: Mean rank values for flavor and taste of products prepared from wheat varieties. Variety Flavor Chapati Poori Stuffed Paratha Laddu Suji- Suji- Dalia- Dalia- Dalia- Bati Bafla Paratha upma halwa upma halwa kheer Durum wheat HI 8627 5.7 5.7 7.0 5.8 6.6 7.5 6.4 6.8 7.4 7.1 6.9 6.7 HI 8691 6.4 6.0 6.1 6.6 6.8 6.5 6.2 6.8 7.2 7.4 6.5 7.1 HI 8713 6.0 7.3 6.5 6.1 6.9 6.0 6.1 7.1 7.7 7.2 6.4 7.0 HD 4672 6.6 5.8 6.2 6.0 7.2 6.7 7.3 6.9 7.6 7.2 6.7 7.2 HI 8381 6.0 6.8 5.7 7.3 5.4 6.2 6.5 7.1 7.6 6.8 7.5 7.0 HI 8638 6.3 6.9 6.8 5.7 7.1 6.6 7.3 7.0 6.9 7.2 6.6 7.2 HI 8663 6.7 7.2 6.3 5.3 7.3 6.7 6.9 6.9 7.7 7.2 6.9 6.9 HI 8498 6.8 7.4 6.8 7.1 6.1 6.9 7.8 7.4 7.6 7.3 6.5 7.0 Bread wheat HI 1544 6.2 6.7 6.2 6.6 6.8 6.4 7.0 6.8 7.0 7.4 6.9 7.5 Lok-1 6.4 6.2 6.5 6.2 5.9 6.0 6.3 6.7 7.0 6.7 6.2 7.2 Mean 6.3 6.6 6.4 6.3 6.6 6.6 6.8 7.0 7.4 7.2 6.7 7.1 MSS 1.19NS 4.0** 1.52NS 3.96** 3.83* 2.03NS 3.22** 0.43NS 1.00NS 0.54NS 1.32NS 0.46NS CD 1.46 1.33 1.22 1.29 1.38 1.38 1.23 1.21 1.16 1.28 1.09 1.03 Taste Durum wheat HI 8627 6.0 5.6 6.8 6.0 7.0 7.3 6.4 7.1 7.3 7.6 7.5 6.7 HI 8691 6.0 6.2 5.6 6.6 7.3 6.4 6.7 7.3 7.1 7.6 6.6 7.0 HI 8713 6.3 7.2 6.1 6.1 7.1 6.1 6.3 7.2 7.9 7.7 6.3 7.1 HD 4672 6.3 5.4 6.2 5.8 7.0 7.1 7.4 7.2 7.5 7.6 6.8 7.1 HI 8381 6.4 7.2 6.3 6.7 5.2 6.8 7.0 6.7 7.3 6.9 7.2 7.0 HI 8638 5.9 7.0 6.8 6.2 6.9 6.5 7.2 7.7 7.5 7.1 6.3 7.2 HI 8663 7.1 6.5 6.9 5.1 7.5 6.5 7.2 7.0 8.0 7.3 6.3 7.3 HI 8498 6.7 7.2 6.8 6.6 5.8 7.3 7.9 7.5 7.9 7.1 6.4 7.1 Bread wheat HI 1544 6.4 7.2 6.2 6.4 6.6 7.2 7.2 6.8 6.4 7.4 7.0 7.3 Lok-1 6.0 6.0 6.6 6.5 6.1 6.0 6.9 7.2 7.0 7.0 5.9 7.3 Mean 6.3 6.6 6.4 6.2 6.7 6.7 7.0 7.2 7.4 7.3 6.6 7.1 MSS 1.39NS 5.05** 1.76NS 2.36NS 5.32** 2.40NS 2.26NS 0.89NS 2.39* 0.85NS 2.40NS 6.63NS CD 1.63 1.46 1.49 1.68 1.45 1.56 1.29 1.18 1.08 1.41 1.20 1.11 remaining products. Durum wheat varieties HI 8498 showed highest score for taste for most of the products (7.4), HI 8713 (7.3) and HI 8663 (7.2) showed good viz., ‘chapati’, ‘stuffed-paratha’, ‘laddu, ‘dalia-halwa’ flavor for ‘poori’ compared to HI 1544 (6.7); HI 8381 and ‘bafla’, and thereby indicating its preference by the (7.3) and HI 8498 (7.1) for ‘paratha’ compared to HI panelists for home-made food products. Durum wheat 1544 (6.6); HI 8663 (7.3) and HD 4672 (7.2) for ‘laddu’ varieties HI 8498 (7.2), HI 8713 (7.2) and HI 8381 (7.2) compared to HI 1544 (6.8); and HI 8498 (7.8), HI 8638 showed good taste for ‘poori’ and on par with bread (7.3) and HD 4672 (7.3) for ‘suji-halwa’ compared to HI wheat variety HI 1544 (7.2); HI 8691 (7.3) and HI 8713 1544 (7.0). Overall, products prepared from most of the (7.1) for ‘laddu’ compared to HI 1544 (6.6); and HI durum wheat varieties, according to the panelists, 8663 (8.0), HI 8713 (7.9) and HI 8498 (7.9) for showed on par or superior flavor in comparison to ‘dalia-halwa’ compared to Lok-1 (7.0). Overall, bread wheat varieties. products prepared from most of the durum wheat Mean rank values for the taste of products are varieties, according to the panelists, showed on par or presented in the Table-3. Highly significant (P<0.05) superior taste in comparison to bread wheat varieties. differences were observed in respect of taste between Mean rank values for the overall acceptability of varieties for ‘poori’ ‘laddu’ and ‘dalia-halwa’, while, products are presented in the Table-4. Highly non-significant (P>0.05) differences for all the significant (P<0.05) differences were observed in remaining products, indicating that durum wheat respect of overall acceptability between varieties for products are comparable in taste with bread wheat ‘paratha’ ‘laddu’ and ‘suji-halwa’, while, non-significant varieties. Among the durum wheat varieties, HI 8663 (P>0.05) differences for all the remaining products, Vani et al., 199

Table-4: Mean rank values for overall acceptability of products prepared by wheat varieties.

Variety Overall acceptability Chapati Poori Stuffed Paratha Laddu Suji- Suji- Dalia- Dalia- Dalia- Bati Bafla Paratha upma halwa upma halwa kheer Durum wheat HI 8627 5.5 6.0 7.2 6.2 6.8 7.5 6.6 6.9 7.1 7.6 6.9 6.4 HI 8691 6.7 6.3 6.2 6.7 7.3 6.5 6.4 6.9 7.2 7.6 6.5 6.9 HI 8713 5.9 7.0 6.0 6.6 7.2 6.6 6.2 6.9 7.4 7.6 6.3 7.0 HD 4672 7.4 5.5 6.2 5.7 7.0 7.1 7.2 7.1 7.6 7.3 6.7 6.8 HI 8381 6.0 7.5 6.2 7.4 5.4 6.7 7.1 6.6 7.6 6.9 7.2 7.0 HI 8638 6.1 7.0 6.5 5.9 7.0 6.6 7.4 7.5 7.1 7.5 6.3 7.4 HI 8663 6.8 6.6 7.0 5.8 7.4 7.5 7.2 6.8 7.7 7.5 6.6 7.3 HI 8498 7.2 7.1 6.5 7.4 5.9 7.5 8.0 7.2 7.7 7.2 6.7 7.3 Bread wheat HI 1544 6.4 7.4 6.3 6.8 6.7 6.7 6.9 6.8 7.0 7.5 7.0 7.1 Lok-1 7.0 6.1 6.7 6.4 6.3 6.3 7.1 7.0 7.1 6.8 6.6 7.1 Mean 6.5 6.7 6.5 6.5 6.7 6.9 7.0 7.0 7.4 7.4 6.7 7.0 MSS 3.8NS 4.34NS 1.48NS 3.72* 4.2* 2.11NS 2.70* 0.62NS 0.78NS 0.87NS 0.84NS 0.85NS CD 1.53 1.60 1.34 1.43 1.44 1.24 1.17 1.13 1.08 1.28 0.97 0.97 indicating that durum wheat products are comparable and ‘paratha’ as bread wheat to improve the nutritional for the overall acceptability with bread wheat varieties. value of the food intake. Due to non-availability of Durum wheat variety ‘HI 8498’ showed highest overall durum wheat, the traders are meeting the demand for acceptability for most of the products viz., ‘paratha’ ‘suji’, ‘dalia’ and ‘bati-baflaatta’ by bread wheat, despite (7.4), ‘suji-upma’ (7.5), ‘suji-halwa’ (8.0) and the well established fact that in comparison to bread ‘dalia-halwa’ (7.7); and also suitable for ‘poori’ (7.1), wheat, durum wheat is more suitable for these products ‘dalia-upma’ (7.2), ‘dalia-kheer’ (7.2) and ‘bafla’ (7.3). and is generally more nutritious. Thus, durum wheat Durum wheat varieties HI 8498 (7.4) and HI 8381 (7.4) cultivation needs to be encouraged in central and showed high overall acceptability for ‘paratha’ and on peninsular parts of the country for “ensuring food and par with bread wheat variety HI 1544 (6.8); HI 8663 nutritional security”, and also increasing employment (7.4), HI 8691 (7.3) and HI 8713 (7.2) for ‘laddu’ opportunities through fast food industry and compared to HI 1544 (6.7); and HI 8498 (8.0) and HI sustainability. An awareness campaign is, therefore, 8638 (7.4) for ‘suji-halwa’ compared to Lok-1 (7.1). urgently required for the growers, traders and According to the panelists’ scores, HI 8498, HI 8627 consumers about the importance of durum wheat as and HI 8663 were having high overall acceptability “Health Food” and its suitability for preparing various compared to other durum wheat varieties and on par home-made products. with the products prepared from the bread wheat. REFERENCES CONCLUSION 1. Salim-ur-rehman; Azam Muhammad; Hussain Sarfraz and Shahzadi Naureen. (2004). Suitability of durum Durum wheat variety ‘HI 8498’ showed highest overall wheat varieties for the production of doughnuts. acceptability for most of the products viz., ‘paratha’, Pakistan Journal of Scientific and Industrial Research, 47 (3) : 237-239. ‘suji-upma’, ‘suji-halwa’ and ‘dalia-halwa’; and also 2. Amerine, M.A.; Pangborn, R.M. and Rossler, E.B. suitable for ‘poori’, ‘dalia-upma’, ‘dalia-kheer’ and (1965). Principles of sensory Evaluation of Food. ‘bafla’. According to the panelists’ scores, HI 8498, HI Academic Press, New York. 8627 and HI 8663 were having high overall 3. Gomez, K.A. and Gomez, A.A. (1984). Statistical acceptability compared to other durum wheat varieties Procedure for Agriculture Research. John Wiley & Sons. Inc. New York. and on par with the products prepared from the bread 4. Rahim, A.; Vatsala, C.N.; Venkateswara Rao, wheat. Based on the above findings, durum wheat is G. and Shurpalekar, S.R. (1986). A small scale highly suitable for preparing ‘upma’, ‘halwa’, ‘bati’ and process for milling of wheat. II. A process for coarse grit ‘bafla’; and can also be utilized like bread wheat for (Dalia) milling. Journal of Food Science and Technology (India), 23 (4) : 193-196. various home-made food products viz., ‘chapati’, ‘poori’