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(M.Sc. II Semester)
Course Outcome:
The students will be able to learn:
UNIT-I
UNIT-I
Importance of Cereals, Pulses and Oilseeds.
Post-harvest practices for safe storage of Cereals, Pulses and Oilseeds.
Wheat: Types, Structure and Composition.
Wheat Milling, Milling Equipment and Milled Products.
Wheat Flour: Grading, Blending, Aging, Bleaching and Maturing.
Flour Quality Assessment & Characteristics.
Baking and Bakery products.
Extrusion Cooking and Pasta products.
UNIT-II
UNIT-II
Rice: Types, Structure and Composition.
Milling and Parboiling of paddy, Curing and Aging of paddy and rice.
Assessment of milling, cooking, nutritional and storage qualities of raw & parboiled rice.
By-products of rice milling and their utilization.
Processed and prepared products based on rice.
UNIT-III
UNIT-III
Corn: Structure, Types and Composition.
Dry and Wet milling of Corn.
Corn Starch and conversion products.
Processed Corn Products (Popped Corn, Corn Flakes etc.)
Structure and Composition of Barley, Malting of Barley
Structure and Composition of Bajra, Jowar and other Cereal Grains and Millets.
Pearling of Millets.
Parched and Snack Products.
Breakfast Cereals –Types and Manufacturing methods.
UNIT-IV
UNIT-IV
Pulses: Types, Composition and Anti-nutritional Factors.
Milling of Pulses.
Milling Equipment
Factors affecting quality of Pulses.
Secondary Processing of Pulses.
Processed Products of Pulses.
Fermented Products of Pulses.
Traditional Products of Pulses
Value addition using Pulses.
Effect of Processing on Nutritive Value of Pulses.
UNIT-V
UNIT-V
Oilseeds: Oil Extraction Methods
Processing of Extracted Oil: Refining, Hydrogenation, Interesterification.
Processing of De-oiled Cake into Protein Concentrates and Isolates.
Texturized Vegetable Protein.
Low cost Protein Foods from Oilseeds.
Peanut Butter, Margarine and Spread.
References
Chakrabarty MM. 2003. Chemistry and Technology of Oils and Fats.Prentice Hall.
Hoseney RS. 1994. Principles of Cereal Science and Technology. 2nd
Kulp K & Ponte GJ. 2000. Handbook of Cereal Science and Technology. 2nd Ed. Marcel Dekker.
4. PHT of cereals pulses and oilseeds: A.Chakravarty
5. Food Science : NN Potter
6. Foods: Facts and Principles: N. Shankuntala Manny and M. Shadaksharaswamy
UNIT - I Wheat: Composition of grain and environmental effects on its composition. Types of wheat; soft and hard. Enzymes of wheat and their role in the manufacture of wheat products. Principles of wheat milling, conventional and turbo milling. Aging of flour, by-products. Chemical improvers-bleaching and maturing agents. Principles of baking; bakery ingredients and manufacture of wheat productsbread, biscuits etc. Principles of extrusion cooking, pasta goods and processed cereal foods. UNIT - II Rice: Structure and Composition, Rice milling operations. Cooking quality, by-products of rice milling and their utilization, processed and prepared products based on rice. Parboiling of ricetechnology and effect on quality characteristics; aging of rice - quality changes. UNIT - III Corn: Composition, processing of corn for manufacture of corn grits, meal and flour, manufacture of corn flakes, corn syrup, corn starch. Sorghum: Chemical composition, refining method and nutritive value. Oat: composition, processing of oat, byproducts of oatmeal milling. Millet: Types, composition, processing, processed products Barley: Germination, malt preparation and role in brewing industry. UNIT – IV Pulses: Composition, anti-nutritional factors, processing methods; wet & dry milling and modern milling methods. Germination of pulses. Preparation of ready to cook mixes. UNIT - V Oilseeds: Extraction and refining of oil; processing of oilseeds as protein concentrates and isolates. Properties and uses of oilseed meals, technology of texturized vegetable protein; Low cost protein foods from oilseeds. REFERENCES: 1. Chakrabarty MM. 2003. Chemistry and Technology of Oils and Fats.Prentice Hall. 2. Hoseney RS. 1994. Principles of Cereal Science and Technology. 2nd 3. Kulp K & Ponte GJ. 2000. Handbook of Cereal Science and Technology. 2nd Ed. Marcel Dekker. 4. PHT of cereals pulses and oilseeds-A.Chakravarty 5. Food Science - NN Potter 6. Foods: Facts and Principles by N. Shankuntala Manny and M. Shadaksharaswamy Course Outcomes: a) Knowledge about the structure and processing of cereal, pulses and oilseeds. b) Knowledge about technology of bakery products c) Knowledge on processing of edible oils and its modification. d) Students will acquire the understanding cereal milling and pulses milling and its based food products. e) Know about by-product utilization of various grains.
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