[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Utilization and Processing of Whole Grains for Developement of Nutritious Flours.

Sayali, Dilip Pande (2015) Utilization and Processing of Whole Grains for Developement of Nutritious Flours. [Student Project Report] (Submitted)

[img] PDF
Sayali.pdf - Submitted Version
Restricted to Repository staff only

Download (1MB)

Abstract

This study was carried out with the aim of developing multi whole grain nutritious flours. Two wheat varieties were used as control; one soft and other medium hard wheat. Different formulations were prepared with replacement of wheat flour in the proportion of 5, 10, 15, 20 and 25%. The obtained flours were evaluated for the physico-chemical and nutritional characteristics. With increase in incorporation of the multi whole grain flours in the formulation an increase in protein content was observed from 12.69 to about 13.84% and from 14.14 to 14.83% for the formulation with soft and medium hard wheat respectively. Flour obtained from different formulation, varied in colour compared with control atta and shown decrease in redness. Mineral content and amino acid profiles have shown positive increase. Work carried out indicates the improvement of the overall nutritional quality of the atta and provides a scope for the utilization of the developed atta, which offers diverse health benefits of different whole grains, in the foods like chapati and tortillas which are staple food of a significant volume of population which consumes them on daily basis.

Item Type: Student Project Report
Uncontrolled Keywords: whole grain, nutritious flours
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jun 2015 08:12
Last Modified: 26 Jun 2015 08:12
URI: http://ir.cftri.com/id/eprint/11895

Actions (login required)

View Item View Item