Functional qualities of semolina of different grades and sensory evaluation of traditional products from Triticum dicoccum, T. durum and T. aestivum wheat varieties

Three varieties of Triticum dicoccum ('DDK-1009', 'DDK-1001' AND 'NP-200') two varieties of T durum ('DWR-2006' and 'DWR-185') and one variety of T aestivum ('DWR-162) were selected for the evaluation of functional quality of different grades of semolina viz., 'very coarse' (1.8 to 0.6 mm), 'coarse' (1.2 to 0.2 mm) 'fine' (0.6 to 0.3 mm),'very fine' (0.4 to 0.2 mm), and to assess the sensory quality of traditional products prepared from semolina of different grades. Swelling power and % solubility of raw and roasted semolina of dicoccum wheat varieties at boiling temperature were lower (7.4 g/g and 14.7%) than durum (7.8 g/g and 18.5%) and bread wheat (8.4 g/g and 18.5%) varieties, respectively. Cooked paste viscosity of bread wheat semolina of raw and roasted was higher than durum and dicoccum varieties. Cooking time of semolina increased with increase in the mesh grade of semolina and cooking time of bread wheat semolina was comparatively less with other varieties of wheat species. Sajjaka and uppuma prepared from 'very coarse' and 'coarse' semolina, respectively of dicoccum wheat varieties were highly acceptable for appearance, texture, taste and doneness. Where as rava idli and chiroti prepared from 'fine' and 'very fine' semolina, respectively of bread wheat variety was highly acceptable for colour, appearance and texture.