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CEREAL GRAINS: EVALUATION,VALUE ADDITION AND QUALITY MANAGEMENT

Dr. D.C.Saxena
  • Country of Origin:

  • Imprint:

    NIPA

  • eISBN:

    9789389571394

  • Binding:

    EBook

  • Number Of Pages:

    308

  • Language:

    English

Individual Price: 1,800.00 INR 1,620.00 INR + Tax

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The book contains articles contributed by experts from various parts of the country from research institutes like CFTRI, DRFL, SLIET, CIPET, ICAR, PAU etc.. This book will be a valuable addition to the literature on food grains that has been designed systematically to include basis and advanced knowledge on quality management in addition to the collection of articles in the fields of: Quality Strategies, Approaches and Management, Quality Evaluation of Grains and its Constituents , Value Addition, Post Harvest Plant Operations and Quality Management, Product Development Status and New Strategies, Storage and Handling, Grading and Trends of Milling Industries

0 Start Pages

Preface India’s agriculture sector has long been held to be a success story. The Green Revolution solved the problem of insufficient food production. But now a new crisis looms over us. The crisis now is due to an interrelated and complex set of problems. The issues arise out of low productivity, low purchasing power and inadequate infrastructure.  The GNP growth rates of the last two decades have been 5.7 per cent and 5.9 percent, respectively. This clearly suggests that atleast a 6 percent growth in GNP for the next two decades is on the cards. The steep rise in demand will be due to the resultant higher per capita consumption of cereals and of livestock products. Therefore, the agriculture growth rate must accelerate considerably. A transformation of the national economy may occur only by integrating agriculture with other sectors. A second green revolution is required which would include development of product specific crops / varieties, value addition to the secondary processed food products, post harvest technology management and introduction of efficient marketing and distribution system. Therefore, per capita production in the agricultural sector will rise, making it a commercially viable business.  The importance of crop quality management and development has had a significant impact on the production, handling, marketing and delivery of cereals and pulses. Continuing expansion of markets for value added crops (developed through genetic engineering as well as traditional breeding) requires rapid purity and quality detection technologies, and development and adoption of best quality management practices that are practically achievable, economically viable and fully accepted in the global market place.

 
1 Total Quality Management and Food Safety
H.P.S. Nagi and Savita Sharma

Abstract   The definition of quality is described from a very simpler one “fitness for purpose or use” to a comprehensive “the totality of features and characteristics of a product or service that bear on its ability to satisfy stated or implied needs”. The concept of total quality management in food industry is adopted recently and it is the “integrated organization approach in delighting customer (both external and internal) by meeting their expectations on a continuous basis through everyone involved with the organization working on continuous improvement in all products/processes along with proper problem solving methodology”. TQM is concerned with the integration of all the efforts in organization towards quality improvement, quality development and quality maintenance to meet full customer satisfaction at economic levels. TQM enhances the work culture and employee’s satisfaction through participation and involvement and consequently the image of the organization.

3 - 10 (8 Pages)
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2 Wheat Protein Composition and its Relation to Quality of Indian Traditional Products
U.J.S. Prasada Rao

Abstract Wheat is unique among cereals because of its ability to form viscoelastic dough. Variety of products such as leavened and unleavened breads, pasta, cookies, and breakfast cereals are prepared using wheat. The viscoelastic property of dough is mainly due to the presence of gluten proteins viz., gliadins and glutenins. Variations among these proteins play a significant role in determining the quality of wheat. Although considerable studies have been carried out on quantity and quality of protein and their relation to bread quality, very little work has been reported on their relation with quality of Indian traditional products like chapati and tandoori roti. Results indicate that ratio between gliadins and glutenins are important in determining the chapati quality. It has been found that varieties having 5+10 HMW glutenin subunits with IBL/ IRS chromosomes are more suitable for the preparation of chapati and roti. This article is focused on the relation between protein and its subunit composition and the quality of chapatti and roti quality.

11 - 16 (6 Pages)
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3 Development of Testing Protocol for Processing Machinery to Enhance Grain Quality
R.K. Gupta and R.K. Vishwakarma

Abstract There are enormous food processing industries comprising of grains and oilseeds milling, fruits and vegetables processing, spice grinding and other food processing units in India. Also, there are many seed processing companies in the country, which are engaged in the processing and production of good quality seeds of different crops besides National Seeds Corporation and State Seed Corporations. All industries are using different type of machinery and equipment like cleaner, grader, expeller, milling machines, polishers, dehusking machines, size reduction equipment, different type of grinders, separators, treatment machinery, mixers, pulverizes etc. Besides this equipment, material-handling equipment like conveyor (belt, chain or screw type), elevators, holding bins and other handling equipment are also frequently used in the processing plants. To meet the above requirement many firms are also involved in the manufacturing of these equipment and machinery. Since, most of the seed processing equipment, dhal milling plants, material handling equipment are manufactured by the unorganized sector and hence equipment and machinery fabricated by them are not of very good quality. However, Bureau of Indian Standards has formulated the codes of manufacturing for these equipment and machinery. Seed processing equipment manufactured in India are generally copy of imported processing equipment. The manufacturers do not use materials of good quality. Framework of the machines is very poor. These machines are not also tested for their efficiency, 

17 - 24 (8 Pages)
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4 Mycotoxins in Cereal Grains
Deepa Srivastava, Tanuja Srivastava, C.S. Riar, Sukhcharn Singh and D.C. Saxena

Abstract Mycotoxins are naturally occurring chemicals produced by fungi growing on grain, feed or food. The fungi that produce mycotoxins in grains commonly include Fusarium, Aspergillus and Penicillium species. The toxins can accumulate in maturing corns, cereals, soybeans, sorghum, peanuts and other food and feed crops in the field and in grain during transportation. The toxins may occur in storage under conditions favorable for the growth of the toxin producing fungi. Diseases in animals and human beings resulting from the consumption of mycotoxins are called Mycotoxicoses. These fungal metabolites are detrimental to the health of both animals and human. Toxicity ranges from acute death to chronic diseases, cancer and reproductive malfunction. Mycotoxin contamination of food and feed grains is a serious economic problem for grain producers and processors because grain contamination impacts market 

25 - 36 (12 Pages)
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5 IPR Issues — Scenario of Indian Universities and Institutions
K.A. Anu Appaiah

Abstract Majority of basic research in our country has foundations in Universities and various Institutions linked to them. This paves way for discovering wilder varieties of the present known cereals and other food crops. Such findings help in bioprospecting the required gene/genetic material for the improvement of the existing crops. As per the Biodiversity Act of 2002, it is the responsibility of these institutions to document the same. But, as research scientists are geared to meet the challenges? Being used to socialistic system from the days of Independence where knowledge generated was open to everyone or closed and kept under the mountains of files, the TRIPS agreement has come as a shock. But the true impact of it was realized in 1999-2000, when the patent amendments were taken up. The private institution/ companies went into the act immediately.  We in the University neither were slow to react nor were we prepared to take the shock.  In this paper some of the problems pertaining to IPR and scenario of Indian Universities and Institutions in this regard were highlighted.

37 - 44 (8 Pages)
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6 Adulteration in Cereal Grains: An Overview
G.S.Padda, Amarjeet Kaur and Poonam A. Sachdeva

Abstract Adulteration refers to a process by which the quality or the nature of the given substance is reduced by the addition of foreign or an inferior substance, removal of vital component, packing and storage under harmful conditions, insect infestation, poisonous material, undesirable chemicals and unintentional contaminants. All these change in food whether intentional or unintentional are covered under food adulteration. In cereal grains adulteration results by incidental contamination during the period of growth, harvesting, processing, transport, and distribution and results in various health hazard, sand, marble chips, earth and filth are also adulterants in grains. Pest and pesticides residues are also hazardous.

45 - 50 (6 Pages)
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7 Quality Evaluation of Bakery Flour
Amarjeet Kaur, G.S. Padda and Umesh Kamble

Abstract Determination of quality of wheat is very important because quality requirement of an individual product vary from one another. Flour quality can be defined as the ability of the flour to produce a uniformly good end product. Flour quality factors can be divided into two basic groups: those that are inherent in the wheat as a result of the genetic make up and the changes brought about by growing conditions; secondly those factors that might be altered during the process of converting wheat into flour Wheat flour constituents play an important role in determining the quality of flour. The flour quality for baking could be assessed by measuring the physical, chemical and rheological characteristics.

51 - 60 (10 Pages)
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8 Functionality of Wheat Gluten Proteins
Bhupendar Singh Khatkar

Abstract Wheat gluten consists mainly of gliadin and glutenin polypeptides. During mixing gliadin and glutenin proteins interact to form a unique viscoelastic gluten network, which is envisaged as being necessary for holding the gases and for producing a light porous crumb textured bread. Recent work has confirmed that the elastic properties of gluten are due to the glutenin fraction, whilst the viscous properties are attributed to the gliadin fraction. Equal amount of these two major protein components of wheat gluten is required for achieving the desired bread quality, but variation in the composition and physical properties of the glutenin polypeptides appear to be largely responsible for the differences in the gluten viscoelasticity and breadmaking potential among wheat cultivars. Recently, associations of gliadin polypeptides with breadmaking quality have also been reported. Using improved protein separation and purification techniques, physical methods and genetic engineering, we are beginning to understand the structure-functional relationship of wheat gluten proteins, but much remains to be explored in the years to come. 

59 - 68 (10 Pages)
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9 Emerging Technology in Quality Evaluation
S. N. Jha

Abstract Consumers are now more conscious about quality and source of their foods. Attempts made to determine the quality of food materials are numerous, but most of them are destructive in nature. In recent years, nondestructive methods of quality evaluation have gained momentum and a considerable attempts have been made to develop them. This paper describes application of these non-emerging technologies: magnetic resonance imaging, x-ray computer tomography, near infrared spectroscopy and a few other important techniques for determination of different quality attributes with special emphasis on grain, and discusses their pros and cons for practical exploitation.

69 - 78 (10 Pages)
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10 Water Absorption Characteristics of Green Gram and Black Gram
Monesh, M. Pethe, Jagdish, S. Nikhade, V.B. Kalmegh

Abstract Pulses being nutritionally vital, is an important constituent of diet for a very large number of peoples. A part from being a relatively cheaper source of dietary protein, it is also an important source of calories, certain essential amino acid, minerals and vitamins. Post harvest scenario of pulse shows that 75 per cent of production was milled in pulses with as dehusked split i.e. dal. Traditionally green gram and black gram dal is dehulled manually after soaking in water. Present investigation was carried out to develop the wet type dehuller and study was carried out on water absorption characteristics of green gram and black gram. The result reveals that the dehulling efficiency of abrasion type mechanism was about 95 per cent and 92 per cent in case of shearing type mechanism. It has been observed that rate of water absorption was initially high and then gradually decreases i.e. 0.54 to 0.18 and 0.48 to 0.18 for black and green gram, respectively. 

79 - 86 (8 Pages)
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11 Use  of Emerging Technologies in Evaluating Wheat Genotypes for their Suitability for Value Addition Qualities
J.P. Jaiswal, Sohan Pal, D.P. Saini and Archana Vaishnava

Abstract The constant improvement in automation of bakery industry has placed higher demands on wheat. As a consequence bakery industry requires wheat possessing specific quality attributes. In view of this, there is need to produce good quality wheat not only for good chapattis but also for better bakery products viz., bread, biscuit, noodles, pasta products. New technologies are emerging which could be exploited for determining the Indian wheats for their suitability for various value added products. In the current investigation, 50 genotypes possessing low protein content (<10.5%) selected from a vast amount of breeding material were analysed for their biscuit making attributes. These lines were screened by actual baking test and alkaline water retention capacity (AWRC) test keeping the standard prescribed for biscuit making qualities viz., low protein content, low sedimentation value, low AWRC and larger diameter with larger spread factor of biscuit. Further with the help of Stable Micro Systems TA.HDi Texture Analyser the biscuits were analysed for hardness and crispness. Correlation coefficient among 8 quality traits suggested highly significant and positive correlation between sedimentation value and AWRC, biscuit diameter and spread factor, and biscuit hardness and fracturability, and significant negative correlation between biscuit diameter and its thickness. On the basis of findings, genotypes identified for biscuit making qualities may be used as donor for developing varieties suitable for biscuit making.

87 - 96 (10 Pages)
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12 Strategies for Nutrient Fortification of Wheat Flour and Bakery Product
Alok Kumar Srivastava

Abstract The control of micronutrient deficiency is a realizable goal, notwithstanding the magnitude of the task, challenges and constraints that need to be resolved. Since wheat products particularly maida and atta form the major raw material in widely consumed food items like chapati, bread and biscuit. Fortification of flour as followed in many other countries could be an important strategy to help realize this goal. The technology of flour fortification is effective and cost affordable. Effective flour fortification program would require collaboration between scientific community, governmental and non-governmental agencies, and industry and consumer groups.

97 - 104 (8 Pages)
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13 Value Addition in Wheat Through Identification of Genotypes for Biscuit Making Qualities
Archana Vaishnava, Sohan Pal, D.P. Saini and J.P.Jaiswal

Abstract 30 lines were selected from 864 germplasm lines for good biscuit making attributes on the basis of low protein content (<10.5%) and low sedimentation value (<40cc). These lines were further screened by actual baking test and alkaline water retention capacity (AWRC) test keeping the standard prescribed for biscuit making qualities viz., low protein content, low sedimentation value, low AWRC and larger diameter with larger spread ratio of biscuit. AWRC had significant negative correlation with biscuit spread ratio. Positive significant correlation was found between biscuit spread ratio and biscuit diameter. On the basis of above findings, it may be recommended that low protein content, low sedimentation value, low AWRC may be used as criteria for better biscuit making i.e. increase biscuit spread ratio and biscuit diameter. So wheat-breeding programme has opened up new opportunities for the end use quality product and wheat based food industry. Hence there is an urgent need for qualitative analysis of desired traits in wheat towards enhanced value addition and thereby an attempted has been made to identify suitable genotypes possessing good biscuit making attributes

105 - 112 (8 Pages)
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14 Effect of Specific Gravity Separation on the Quality of Paddy (Oryza sativa L.) Seed During Storage
Satish Kumar, Sadhna Arora, V. K. Sehgal and Sapanpreet Kaur

Abstract Paddy seeds of variety PR - 116 were obtained from the PAU seed farm. These seeds were cleaned with commonly used seed processing equipment. Samples were divided into 2 parts. One part was kept as such for taking the observations of feed (control) and the remaining part was passed through specific gravity separator for its refinement. The various fractions obtained were recovery, middlings, and rejections. These graded fractions as well as the feed were packed in 5-kg cloth bags and stored under ambient conditions. Different quality parameters viz. moisture content, physical purity, thousand grain weight, percent germination, root/shoot length, vigour index and speed of germination were recorded at 30 days interval. The physical purity, thousand grain weight, percent germination, root length, shoot length and vigour index were found to be higher in recovery and minimum for rejections while moisture content was highest for rejection as compared to all other fractions. Germination, root/ shoot length, vigour index and speed of germination increased with the duration of storage while moisture content, thousand-grain weight and physical purity followed a reversed trend. Compared to feed, the recovery had higher quality attributes after 4 months of storage viz. moisture content decreased by 0.3%; physical purity increased by 0.67%; thousand grain weight increased by 2.97 gm/ thousand grain, germination increased by 8%; vigour index increased by 481.1 points; speed of germination increased by 3.2 seedlings per day. The grading resulted in improvement in overall quality of sunflower seed.

113 - 120 (8 Pages)
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15 Effect of Pea Grits on the Extrusion Cooking of Rice-Pea Blends
Baljit Singh and H.P.S. Nagi

Abstract Garden peas of two cultivars (Pb-87 and Pb-88) were procured. Pods were shelled manually, grains were blanched and dehydrated. Other lot of peas of both the varieties was allowed to mature on the plant till the plant foliage dried up, harvested, pods were dried in shade for few days, shelled manually and grains were further dried in shade. Grits were prepared by grinding rice and pea (dhal) in a laboratory grinder to pass through 20 mesh sieve. Blends were prepared by mixing rice and pea grits in the ratio of 100:0, 85:15 and 70:30. The blends were subjected to extrusion cooking using Brabender single screw extruder. The extruder die pressure, specific energy consumption (SEC), expansion ratio, density, water absorption index (WAI), water solubility index (WSI) and organoleptic characteristics were studied. Addition of pea grits resulted in a decrease in die pressure in all the blends. Addition of pea grits showed a significant effect on SEC. A decrease in expansion with increase in the level of pea grits in blend was observed. The extrudates having lower expansion showed higher density values and vice versa. Effect of replacement of rice grits with pea grits on WAI was found to be significant. Level of pea grits significantly affected the WSI. Incorporation of pea grits in the rice grits significantly affected the sensory characteristics. Replacement of rice grits with mechanically dried pea grits resulted in deterioration of acceptability score, but addition of field dried pea grits improved the same.

121 - 128 (8 Pages)
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16 Quality Management in Post-harvest Operation of Food Grains
S.M. Ilyas and R.K. Goyal

Abstract India has become not only self sufficient in food grains but has also emerged as net exporter of wheat and rice. Acute famines in India have practically been eliminated, thanks to increased food availability at the national level, improved early warning systems and expanding infrastructure for more rapid transport of food grains and other products to needy areas. However, the existing post management system, strategies and policies don’t seem to match new challenges. Despite government intervention in pricing and procurement of food grains, primarily wheat and paddy, India continues to suffer heavily on account of losses and wastages incurred during the post harvest stages, which are more manmade than natural. Some losses have already occurred before the arrival of food grains in the regulated and wholesale markets and continue till food grains reach their destination. What contribute to continuing losses and wastages are improper post harvest handling, government policies and their implementation, which even stifle growth and modernisation of grain markets and processors.

129 - 146 (18 Pages)
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17 Strategies for Upgrading Quality of Food Grains at Competitive Cost During Storage and Handling
Rajinder Singh

Abstract ‘Made in India’ is no more a sign of poor quality. However, in the field of food grain exports, India is still lacking the required determination. The Indian food grains get rejected in the International market because of its out-dated post harvest technology (PHT). The Food Corporation of India (FCI) is the nodal national agency for the procurement, storage, processing and transporting of food grains, and their further distribution through the Public Distribution System (PDS). The government fixes the procurement price as well as the distribution price of the food grains, and the FCI has to accept it. The government compensates the resulting loss through subsidy. The government, through FCI, must encourage cultivation and marketing of premium quality food grains, by offering suitable incentives to farmers. The cost of marketing, storage and transporting of food grains can be considerably reduced with simultaneous improvement in quality of the end product, if the prevailing bag handling is replaced by bulk handling, storage, and transportation. However this needs closer coordination between various departments of the Ministry of Food and Ministry of Railways. The President of India revealed his vision to make India a developed country by the year 2020. To achieve this, the current post harvest losses to the tune of 10 percent must be reduced to 2 percent. This is possible if the government takes bold political decision supported by equally firm and time-bound necessary

147 - 158 (12 Pages)
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18 Post-Harvest Management of High Moisture Paddy in Punjab
V.K. Sehgal, V.K. Thapar, M.S. Alam, M. Arora, D.K. Sharma and P.C. Grover

Abstract High moisture paddy can be dried in a trolley drier at farm level/grain market to reduce losses during various post harvest operations. During last two paddy harvesting seasons quality analysis of eight, most popular varieties of fresh paddy arrivals from about 40 grain markets, scattered all over Punjab, was performed. Monitoring of paddy in grain markets showed that maximum number of samples (62.7%) was in the range of 12-18%, moisture content (w.b.). Over-dried paddy samples (<12% m.c., w.b.) were only 9.1%. The samples with more than 18% m.c ,w.b. (high moisture paddy) were 28.2%, which have to be dried to safe moisture levels. Milling characteristics of the analyzed samples indicated that the broken percentage was highest (25.5%) in PR-113 followed by PR-111 (20.6%) and minimum in Pusa-44 (12%). The highest insect- pest infestation (Sitotroga cerealella (olivier) was observed in PR-108, followed by PR-116, PR-113, PR-111, Lal Mundi, Govinda, PR-114 and Sharbati. The Mycoflora isolated and identified were Aspergillus, Penicillium, Mucor, Rhizopus, Alternaria, Curvularia, Helminthosporium and Cladosporium spp. Maximum fungal infestation were associated with samples of PR-108 variety. To avoid further proliferation of mycoflora and inset pests, paddy should be dried to safe moisture levels for further storage and processing. For this, a trolley drier has been developed by converting a conventional farmer’s tractor trolley, into a portable drier, which can reduce 5% moisture of 1 tonne batch of paddy in about 100 minutes, consuming 56 kWh of electrical energy

159 - 164 (6 Pages)
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19 Improvement in Sunflower (Helianthus annus L.) Seed Quality in Marginal Lots by Specific Gravity Separator
Satish Kumar, Sadhna Arora, V. K. Sehgal and Sanjeev Uppal

Abstract Sunflower seeds of variety PSFH- 67 were obtained from the PAU seed farm. These seeds were cleaned with commonly used seed processing equipment. Samples were divided into 2 parts. One part was kept as such for taking the observations of feed (control) and the remaining part was passed through specific gravity separator for its refinement. The various fractions obtained were recovery (heavier, healthy seeds), middlings (intermediate, under size) and rejections (lightweight seeds, wevil eaten, foreign matter). The respective percentages of each fraction were computed. These graded fractions as well as the feed were packed in 2-kg cloth bags and stored under ambient conditions. Different quality parameters viz. moisture content, physical purity, percent germination, thousand grain weight and vigour index were recorded at 30 days interval from Jan, 2010 to Apr. 2010. The physical purity, moisture content, thousand grain weight, percent germination, root length, shoot length and vigour index were found to be higher in recovery and minimum for rejections while moisture content was highest for rejection compared to all other fractions. The physical purity remained more or less constant throughout the period of storage. The thousand-grain weight showed a rapid decrease during first month thereafter it remained constant. There was continuous decrease in percent germination with the period of storage irrespective of the treatment.

165 - 174 (10 Pages)
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20 Plant Breeding — An Orientation Towards End Product Quality
A.K. Bakshi and G.S. Mahal

Abstract The establishment of All-India Coordinated Wheat Improvement Project in 1965 coincided with the introduction of high yielding semi-dwarf wheat varieties. Since then India has made very impressive progress in increasing wheat production over the past three and half decades. India now ranks as the second largest wheat-producing nation in the world. In fact from a state of “Ship to mouth” in 30 years or so India has become a nation of surpluses. The significant contribution made by the project in helping the increased wheat production cannot be ignored. Through coordinated research and development, nearly 200 wheat varieties have been developed during the last 35 years in India. However, only a small number of them produced without backing of specific quality breeding programs excel in quality traits also. The increasing demand of baked and pasta products in the country along with economic liberalization and global trade have offered opportunities for better utilization of the surplus wheat. Thus, in the current decade and beyond, wheat quality needs uppermost attention to meet the trade requirements for domestic and export purposes. Therefore, there is a need to reorient the wheat improvement programs in the country.

175 - 180 (6 Pages)
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21 Physico-Chemical, Milling and Rheological Characteristics of Indian Wheat and Triticales for Pretzel Making
H.R. Naik, K.S. Sekhon, H.P.S. Nagi and G.M. Beigh

Abstract Four bread wheat varieties (PBW-138, PBW-299, PBW-343 and PBW-373), two of durum wheat (PDW-215 and PDW-233) and two of triticale (TL-419 and TL-1210) were milled to obtain 70 percent extraction flour.  The grains and the flour samples of all the varieties were evaluated for proximate composition, rheological properties and pretzel making. Physical properties of durum wheat were better followed by bread wheat and triticale. Durum wheat were harder, had higher grain weight than bread wheat and triticale.  Protein, ash, fat, total sugars and enzyme activity were higher in triticale flour than bread and durum wheat flours while durum flour had higher pigments (ppm, b-carotene). Bread wheat flour was intermediate between durum and triticale flours with respect to fineness. Rheological studies revealed triticale flour to be the weakest flour. Pretzels prepared by using optimized recipe and method revealed PBW-343 and PBW-373 best for pretzel making.

181 - 194 (14 Pages)
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22 Newer Products: Potential Utilization of Cereals
Savita Sharma, H.P.S. Nagi, H. Kaur and R. Kaur

Abstract   Technological advancement, increased urbanization, awareness and interest of consumer for variety products have given a great challenge to the food sector to develop inexpensive foods that are nutritionally superior and acceptable to the intended consumers. Keeping this objective in view, we have made an attempt to develop technology for variety products from wheat and corn and suitability of available varieties judged. With the emerging trends of food market towards fast foods, there are vast prospects for efficient utilization of cereals by exploring varieties products. A steamed bread (a Chinese traditional product) and Tortilla and corn chips (Mexican snacks) were developed. Steamed bread is defined as the product resulting from cooking or steaming fermented dough. Recipe and method for its preparation was standardized. Nutritionally rich steamed bread can be prepared by supplementing 10% level of chickpea and defatted soybean flour. Corn snacks have become a prime target of some consumer advocates and nutritionists who have referred them as a source of ‘empty calories’. But reality is that these snacks provide instant energy, as they are rich storehouse of nutrients. Process and recipe for the preparation of Tortilla and corn chips from Indian maize were standardized. The quality and acceptability of these snacks were worked out and found that these products were highly acceptable. Indian consumers have versatile taste, so these products will be readily accepted in Indian market. 

195 - 200 (6 Pages)
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23 Reproducible Textural Characterisation of Commercial Biscuit
Bhaskar Janve, Harsimran Singh, Manoj Pandey and K. Prasad

Abstract Three-point bend test (three point bend ring-HDP/3PB) for five types (Good day, Butter bite, Marie, Krack Jack and Salted) of commercial biscuit brands (Britannia, Supreme, Parle, Lancer, Priya Gold and Dalmia) was developed using TA-XT2, texture analyzer and probable factors affecting the results were assessed. Maximum force to break the biscuits, number of fracture before break, thickness of biscuits and percent break point penetration were found in the range of 1006.5 to 3456.5g, up to 3, 4.2 to 6.3mm and 5.54 to 22.62%. The rupture of biscuits were observed on the basis of probe penetration into the biscuits and found that maximum resistance for penetration offered by Marie whereas minimum by salted biscuits, which was respectively the hard dough and fermented dough biscuit varieties. The analysis of variance for the results revealed that there is significant difference (P£0.01) in the maximum force of break for the biscuit types and brands individually or in combination. Difference in the thickness of biscuits was also found significant among types and commercial brands. The number of fractures was not consistent among the types as well as biscuit brands before reaching the maximum force of breaking the biscuit.

201 - 208 (8 Pages)
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24 An Overview on Grain Storage Management Systems
Sanjay Kumar Jain, N. Jindal and R.C. Verma

Abstract The demand for the food for ever increasing population is always continuous, but the production is limited to specific seasons. Therefore the food grains have to be stored for sometimes. Grain is a living biological material and therefore storage structures should be suitably designed to protect them from the ravages of pests, rodents and micro-organisms. However, the storage losses account for a major portion which can be reduced to considerable extent if proper care is done. The faulty design, poor maintenance and limited knowledge of the farmers concerning storage technology have greatly added to the spoilage of the food grains during storage. Sometimes the foods if not properly stored may be edible but it may lose the essential vitamins and minerals, thus their nutritive value has been lost. There is a major requirement of a good storage structure. Various food grain storage structures (small and large scale) are described.

209 - 222 (14 Pages)
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25 Management to Maintain Stored Grain Quality
Deepa Srivastava, Tanuja Srivastava, Sukhcharn Singh, C.S. Riar and D.C. Saxena

Abstract Maintaining grain in good condition in storage requires careful, routine inspection and good storage practices. An integrated approach of several management tools and practice factors are necessary to manage stored grain to prevent deterioration and wastage: This includes:1) harvesting, handling, and storage equipment; 2) initial condition of the grain; 3) grain moisture content; 4) grain temperature; 5) aeration system management ; 6) insect and mold control; and 7) monitoring grain condition. An effective management program greatly enhances the likelihood of maintaining top quality grain. A well- designed and properly operated storage system with adequate aeration capacity, storing only clean grain at the proper moisture content and temperature, sanitizing the bin before loading, checking the grain condition regularly and correcting problems before they get out of hand are critical management strategies that must be implemented to prevent grain damage and possible serious economic loss.

223 - 240 (18 Pages)
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26 Storage of Pulses Under Modified/Controlled Atmospheres
Gagandeep Singh and D.S. Sogi

Abstract Pulses constitute an important component of the diet and are a major source of protein in vegetarian diet. India has largest area under pulse cultivation and produces a variety of pulses. A large portion of this produce gets spoiled due to insect and fungal attack. A variety of insecticides and fungicides are used for the control of pest during storage. There is an increasing trend towards the reduction in the use of pesticides in storage due to strong demand from consumers to choose food with no pesticide residue, development of insect resistance to pesticides and the impact of pesticides’ use on environment. All these have posed a challenge to refine the existing management procedures of storage and commodity to find the optimal solution. Controlled/ Modified Atmosphere storage offers an alternative to the use of pesticides extends storage life and maintains product quality. The Controlled/Modified Atmosphere is created by altering the composition of the atmosphere in terms of CO2, O2, and N2 concentration. High CO2 produce undesirable conditions for insects and microbes and thus control their activity.

241 - 246 (6 Pages)
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27 Indigenous Grain Storage Practices Used By Rural Women
Geeta Thakur, Gayatri and C.S. Singh

Abstracts About 60-70% of total food grain production is retained and stored by farmers for household consumption, use as seed, feed for cattle and payment of wages to labours etc. in our country. Yet the quality of grains stored is not so good, and hence, preserving the harvested crops without loss or damage has always been a problem of national importance. This study was conducted in Jabalpur district of Madhya Pradesh state. A tribal block namely Kundam was selected for study purpose. The responses of 120 women were recorded in pre-tested structural schedule through interview. Rural women are an important source of information on the use of indigenous practices for grain storage. The data reveals that the majority of respondents are using dry leaves of Neem, dry onion bulb, wheat straw, Nirgudi leaves, roots of bach etc. for storage of grain at household level. In our country, indigenous practices of grain storage have always been and are still followed, because it is supposed that these practices are useful in control of grain loss.

247 - 252 (6 Pages)
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28 Indian Grain Market - Effect of WTO
A.S. Bawa

Abstract There is an urgent need to – create market driven linkages rather than do it alone by building new infrastructure. A lot needs to be done to improve infrastructure in terms of reducing the logistics cost, eliminating middlemen influence and eliminating the wastage of basic inputs. There is a need to blend technologies based on principle of dovetailing production for masses with the advantage of mass production, particularly in the area of grain processing, packaging and marketing which would help combine livelihood, security with agricultural competitiveness. Risk in crop production is not new to any age and the farmers have been bearing it since times immemorial. The farmers should be allowed to maximize their grain. High performance continuous and batch dryers remove moisture in a way that is predictable and reliable. The problems associated with moisture content may be harmful to international trade in grain and need to be addressed adequately by the standardization institutions.

253 - 260 (8 Pages)
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29 A Survey of Wheat Milling Units (Atta Chakki) in Delhi
Amar Singh, S.K. Jha, B.C. Srivastava, A. Pandeya and R.B. Gautam

Abstract A survey of various wheat milling units (atta chakki) available around Indian Agricultural Research Institute, New Delhi was conducted to study the performance of these. The mills of various sizes (12", 16", 18", 20", 24" and 30" stone disc diameter) with horsepower ranging between 2 to 20 are in operation. Both horizontal and vertical disc types of mills are in use. The capacity of these units ranges between 10 kg/h to 200 kg/h. The stationary sieve, hand sieve, pedestal/exhaust fan are used for cleaning. The average wheat cleaning cost is Rs. 200 per ton. A small room of 8' x 10', 10' x 10' and 10' x 12' size is used for running the mills and storage of wheat grains. The grinding charges (Rs./q) of wheat, coarse grains (maize, sorghum, millet etc) and spices are 100, 200 and 1000, respectively. Sample of 500 g of wheat and flour were collected from each chakki and were analysed for wheat grain and flour quality. Infested, damaged grains were observed to be in 2-10% range. Sieve analysis of the flour was done and the average particle size, fineness modulus and uniformity index of the flour were calculated. Average particle size, fineness modulus and uniformity index were found in the range 0.1875 to 0.2023 mm, 1.052 to 1.297 and 0:1:9, respectively. Average particle size of the flour obtained from horizontal mills was found to be higher than vertical mills. Temperature of the flour at the outlet was observed in between 45 and 50°C at room temperature of 18.5°C.

261 - 268 (8 Pages)
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30 Grading of Grains - Its Evolution and Need
P.N. Maheshwari

Abstract Grains in present context are food grains. The PFA Act includes cereals, millets, and pulses in food grains. At times, seeds of certain oilseeds like soybean are also referred to in the discussion of food grains. Grains have been cultivated for thousands of years. We have Grain Standards as established by the International Organization for Standardization (ISO), which are considered as International Standards. Another source is Codex Alimentarius Commission (Codex) under the aegis of FAO (UN), which operates a Committee to formulate standards that are referred to as Codex Standards. Many countries have a National Standards Institution, which develops National Standards for their main grain crops and other commodities and issues specifications along with methods of testing and analysis. Several countries, which are in developing status, adopt or modify international standards into their national system. The Grain Standards have been evolved and established for a variety of purposes but primarily to grade produce in agricultural marketing largely to facilitate the movement of grain, provide both sellers and buyers with guidelines to support financial transactions, and ensure that the produce will meet up with end-use requirements, or, increasingly to protect the consumers.

269 - 282 (14 Pages)
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31 End Pages

Index A Above Ground Storage Structure, 215 Absorption rate 83 Adulteration 45, 46, 47,48,49,142, 270, 277 Aeration 153, 154, 155, 156, 213, 217, 223, 224, 228, 230, 232, 233, 234, 235, 236, 237, 238, 257, 258, 259 Aeration cooling 257, 258 Aeration maintenance 257 Aggregation, 138, 272 Air 21, 32, 52, 88, 106, 116, 133, 134, 135, 136, 138, 151, 154, 156, 160, 162, 166, 167, 183, 211, 213, 216, 219, 225, 229, 230, 231, 232, 233, 234, 235, 236, 245, 257, 258, 262 Air drying 134, 229, 233, 235  Airflow 21, 23, 116, 168, 226, 227, 228, 229, 230, 232, 233, 245 Akra 278 Alimentarius 145, 256, 269, 271 Alkaline Water Retention Capacity 88, 91, 93, 94, 95, 105,106,107, 108, 110, 111 Allergenicity 26 Alternaria 26, 27 American Association of Cereal Chemists 34, 75, 91, 126, 193, 237, 238, 257, 275 Amylograph method 57 Amylose 56, 122,123, 124, 125, 126, 143 Anaemia 103 Anoxia 243

 
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