To observe the changes in colour, texture and odour of roasted and unroasted semolina and gram flour.

When studying the effects of roasting on semolina and gram flour from the perspective of food chemistry and nutrition, several notable changes occur in colour, texture, and odour due to complex chemical reactions and physical transformations during heating.

Semolina, a coarse flour made from durum wheat, and gram flour (besan), made from ground chickpeas, both undergo significant changes when roasted. These changes are primarily driven by heat-induced reactions such as Maillard browning, starch gelatinization, and volatilization of aromatic compounds.

Colour Changes:  
Unroasted semolina has a pale yellow, ________ ____ ______ _________ __________ ___ ______ _______ _______ _________ _________ _____.
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