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Wheat Germ Processing and Its Biological Characterization for Application in Food Products.

Megh, Sutaria (2015) Wheat Germ Processing and Its Biological Characterization for Application in Food Products. [Student Project Report] (Submitted)

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Abstract

India being the second largest producer of wheat worldwide, faces many difficulties and hurdles in balancing the economy of the country. To overcome these hiking market values many wheat millers undergo various processes to increase the nutritional and shelf-life of their wheat products. Manufacturers remove wheat germ during general wheat kernel processing. They do this because it contains oils that will go rancid in wheat products over time. But their technique also removes the precious nutrients and vitamins, however, making the products from the resulting white flour less healthy and more likely to cause blood sugar spikes. This is why some nutritionists recommend whole wheat flour products over items made with white flour. To try to compensate for this problem, manufacturers enrich virtually all wheat flour products. The present study has found that new process developed to produce improved wheat germ can be utilized in a manner so that all nutritive values of the final flour products are substantially retained. It was one of the prime objects to develop a process of extracting wheat germ which provides a product of high nutritive content and lasts much longer than the product which is presently prepared for commercial consumption. The study was also to overcome the said problems faced by many millers in bitterness taste and rancidity of the wheat germ products. This was carried out by improving the wheat germ extraction technique and studying the characterization of the manufactured products by quality and quantity analysis of different wheat germ samples.

Item Type: Student Project Report
Uncontrolled Keywords: wheat germ, nutritive content, extraction
Subjects: 600 Technology > 08 Food technology > 01 Analysis
600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions: Plant Cell Biotechnology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Nov 2015 10:53
Last Modified: 06 Nov 2015 10:53
URI: http://ir.cftri.com/id/eprint/11952

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