Development of Quick Cooking Dalia utilizing Sprouted Wheat

Journal of Applied and Natural Science, 2018

The research project was largely built around the tall traditional cultivars of the pre-dwarfing era, which were known to excel for chapati quality. These included C 306, C 518 and C 273. The few cultivars that had emanated from crosses of these superior chapati quality wheats with dwarf wheats formed another important component of this set and included WG 357, PBW 175, PBW 154, PBW 226, Lok 1 among others. Asecond set of materials, three backcross recombinant populations (BC1F5 generation) derived from C 273/PBW 343//PBW 343 (70 lines), C 306/PBW 534//PBW 534 (70 lines) and C 518/PBW 343//PBW 343 (80 lines) were also studied to arrive at some conclusion. Various physico-chemical characters(Grain appearance score,Grain hardness,Test weight,1000-grain weight,Yellow berry,Moisture content,Protein content,Gluten content, Gluten index, Sedimentation value, Phenol Test, Carotenoids, Sugar content, Diastatic activity, Falling Number) and chapati-makingscores were evaluated. Grain hardness...

Traditional Indian Dairy Products such as Halvasan are manufactured in India using an age old practice. Halvasan is semi-soft, sticky, sweet, caramelized milk-cereal based traditional Indian dairy product. It is heat desiccated sweet prepared from mixture of milk and wheat fada (germinated and dried wheat semolina). It is sweetened and after desiccation, is richly coloured, flavoured and decorated using nutmeg, cardamom, pistachio and saffron. For manufacture of such products industrially, standard quality fada is required. Halvasan is very popular heat desiccated milk product but has not been studied scientifically especially for suitable wheat variety and wheat germination conditions. Present experiment envisages selecting suitable wheat variety and developing a wheat germination protocol for Halvasan manufacture. Three different wheat varieties viz. GW-496 (T. aestivum), Arnej-206 (T. durum) and GW-1 (T. durum) were geminated for 2, 3 and 5 days and dried in vacuum tray drier. Th...

The study was conducted with the aim of increasing protein content of the noodles and utilizing the underutilized more nutritious tamarind kernel powder. Formulations were prepared by keeping semolina constant at (50%) and added whole wheat flour and tamarind kernel powder in the ratios (50%:0%, 40%:10%, 30%:20, 20%:30%) respectively. These were extruded using single screw extruder. These were assessed for their sensory properties, nutritional composition and shelf life studies. the formulation S2 (10% tamarind kernel powder) containing 13.69% protein,2.25% fat, 1.97% crude fiber, 2.95% minerals,66.05mg/100g of calcium,143.98mg/100g of potassium was found to be the most accepted. The sensory evaluation results showed that noodles prepared with 10% tamarind kernel powder perceived as the most accepted product.

International Journal of Innovative Approaches in Agricultural Research, 2019

Sprouting is a green technology contributing in improving cereals and pulses nutritional properties. However sprouts have a high water content limiting their shelf-life. This research focused on the impact of drying technology on physico-chemical, functional and nutritional properties of Tunisian landrace durum wheat (Triticum durum)"Chili" sprouts for their use as a functional ingredient. Three technologies were evaluated: lyophilisation, microwave vacuum drying and oven drying at 50°C. Sprouted seeds flour properties were significantly (p<0.05) affected by the drying methods used. Lyophilisation led to the highest preservation of bioactive compounds followed by microwave vacuum drying. The way of evolution of physico-chemical and functional properties depended on drying method used.

2020

In this study, the physical properties and chemical compositions of durum wheat and their used flakes were developed; where the moisture content, dry matter and ash content of the soaked wheat flakes was higher than that of the flakes prepared with durum wheat flour. However, lipids, proteins, and total carbohydrates were detected in the flakes of durum wheat flour, and were observed to be higher than those found in flakes prepared with soaked wheat at highly-significant difference-quenched (P &lt;0.05). The contents of the major minerals (K, Ca, Na and Mg) and minor elements (Fe) were detected in wheat flour flakes at levels higher than those observed in the soaked wheat flakes. The organoleptic estimate of the sensory characteristics of a sample of tempered wheat flakes represents average scores in terms of appearance, color, taste and tenderness compared to flakes prepared with wheat flours.

International Journal of Food Science &amp; Technology, 2019

This research investigated the evolution of functional, pasting and thermal properties of durum wheat (Triticum durum) with sprouting time. Particle size, flour and flour gel hydration properties (Water Holding Capacity (WHC), Swelling Volume (SV), Water Absorption Index (WAI), Water Solubility Index (WSI), Swelling Power (SP)), Oil Absorption Capacity (OAC), Pasting and thermal properties were evaluated on different sprouting time: 12, 24, 36, 48 and 72 h. Results showed that more than 12 h decreased significantly particle size, WHC(À14.8%), SV (À19%), SP (À14%) and WAI (À36.5%) while WSI (+383%) and OAC (+7.3%) increased. Pasting properties drastically decreased with sprouting time. DSC results showed a significant increase in onset temperature (T 0) (from 55.2 to 58.2°C), peak temperature (T p) (from 62.4 to 63.8°C) while conclusion temperature T c decreased (from 76 to 72.6°C). Despite these changes, sprouted whole wheat flour could be suggested as an improver of some cereal products' functionality.

Journal of Food Science and Technology, 2012

An investigation was undertaken to explore the possibility of utilizing defatted rice bran (DRB) for making chapati. DRB was ground in hammer mill, sieved for different particle size i.e. 0.336 mm (large), 0.234 mm (medium) and 0.157 mm (fine), blended with wheat flour in the proportion of 0, 5, 10, 15, 20, 25% and blends were evaluated for dough and chapati making quality. Extensibility of dough and chapati decreased (19.9±0.08 to 14.3± 0.08 mm, 11.2±0.05 to 6.3±0.04 mm, respectively) while peak load to rupture of chapati increased (3.1±0.04 to 3.6± 0.05 N) at 25% replacement of flour with fine DRB. Water absorption capacity of flour increased from 73±0.4% to 74.6±0.4% with 25% of large DRB, while the increase was up to 78.4±0.3 and 80.6±0.3% in case of medium and fine DRB. Overall acceptability score of chapati was also significantly (p≤0.05) decreased (8.4±0.2 to 6.8±0.2) with 20% of large DRB, whereas it was 7.0±0.1 and 7.6±0.1 for medium and fine DRB at the same proportion. The chapati prepared from the wheat flour containing 20% fine DRB was rated acceptable and also had significantly (p≤0.05) higher ash (2.1±0.05) and total dietary fiber (4.3±0.10%) content than control chapati.

Bhartiya Krishi Anusandhan Patrika

To meet the energy need of the ever growing world’s population, wheat is the second most widely gowned cereal after rice in the world. Nutritional deterioration starts right from the field before harvesting the crops to the storage and the final consumption (processing loss). The importance of wheat is mainly due to the fact that its grain can be processed into various end products like flour, semolina, and other bakery products. The quality of these products is directly proportional to preserving the nutrient density of wheat while processing. The wheat grain contains 2-3% germ, 13-17% bran and 80-85% mealy endosperm. The wheat bran is mainly rich in fiber (53%), vitamin B complex and minerals which are lost from the starchy endosperm during the first stage of milling. The endosperm mainly contains energy-yielding starch. The germ lies at one end of the grain which is rich in proteins (25%) and lipids (8-13%). Therefore, understanding the proper stage of grain harvesting, storage a...

Malnutrition is a serious global problem today. One of the major causes of this malnutrition is that the food supplements do not provide ample nutrients for the high risk groups. In this study sixteen wheat varieties namely; Ouqab, Raj, Bakkar, Maria, were evaluated for physiochemical and nutritional properties such as moisture content, ash content, electrical conductivity, thousand grain mass (TGM) and mineral composition. These properties mainly influence the quality of bread made from wheat which is the staple food of people in Pakistan. The wheat variety Ghaznavi-98 contains highest content of moisture with value of 8.38%. The lowest moisture content was present in Ouqab with 6.68%. The aim of the study was to evaluate different wheat varieties for these parameters and to find out the variety with best physiochemical and nutritional values. Data represented the high TGM (Thousand Grain Mass) of Raj with 42.80g while Fakhr-e-Sarhad has less TGM value of 28.03g per 100 grain. Electrical conductivity value (measured in micro Siemen) increased after each interval of 10 minute. Maria, Ouqab and Bakkar varieties were place on the top having electrical conductivity of 106.4-135.6uS, 95.6-132.5uS and 91.6-128.5uS, respectively. The mineral composition evaluated show that the potassium content ranges from 18.79 to 42.82 ppm per 30 grain where as the average sodium content varies from 2.6 to 6.5ppm per 30 grain. It was concluded that Raj, Inqulab-91 and Yecura-70 have good nutritional and physiochemical properties and can be manipulated further for improvement.