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Processing of Wheat Bran and its Application in a Food Product.

Akansha, Suri (2016) Processing of Wheat Bran and its Application in a Food Product. [Student Project Report] (Submitted)

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Abstract

Wheat bran is a component of whole wheat kernel comprising the outer husk and aleurone layers and obtained as a by-product during wheat milling process. Processing of wheat bran was done by using destarching and autoclaving treatment. The study revealed that the wheat bran was stabilised by autoclaving the destarched and non- destarched samples at 121 oC for 15 minutes.

Item Type: Student Project Report
Uncontrolled Keywords: Wheat bran Processing destarching autoclaving treatment
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Jul 2017 05:44
Last Modified: 27 Jul 2017 06:31
URI: http://ir.cftri.com/id/eprint/12834

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