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Nutritional evaluation and development of products from wheat

KrishiKosh

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Title Nutritional evaluation and development of products from wheat
 
Creator Sachdeva, Rakhi
 
Contributor Punia, Darshan
 
Subject Wheats, Bakery products, Germinability, Flours, proteins, Biological phenomena, Sugar, Cereal flours, Starch, Grain
 
Description The present study was conducted to evaluate physico-chemical properties and nutrient
composition of four varieties of wheat, effect of processing methods (germination and blanching) on
nutritional composition and develop biscuits and bread using germinated and blanched wheat flours.
The results of study indicated that varieties DBW-17 (10.37%) and WH-147 (10.40%) had significantly
higher protein content than that of varieties WH-1124 and WH-147. The fat content of varieties DBW-
17 (2.10%) and WH-1081(2.03%) was similar and significantly higher than the values of varieties WH-
1124 and WH-147 (1.23 and 1.53 percent, respectively). Crude fibre ranged from 1.56 to 2.16% in four
varieties of wheat. The variety WH-1124 had significantly higher total soluble sugars (4.93%) as
compared to other three varieties. Among four varieties of wheat, WH-1124 had highest (68.04%)
amount of starch whereas DBW-17 had lowest starch content (55.00%). The variety WH-147 contained
the highest calcium (58.66mg/100g) and variety WH-1124 the highest phosphorus (361.66
mg/100g).Wheat variety WH-147 had the highest (5.66 mg/100g) and variety WH-1081 the lowest iron
content (4.26mg/100g). The phytic acid content of wheat varieties ranged from 206.71 to 240.10
mg/100g and polyphenols from 487.16 to 502.33mg/100g. The variety DBW-17 had the highest
protein digestibility (in vitro) (62.31%) and starch digestibility (39.78mg maltose/g). A significant
increase was observed in protein content after of germination of wheat. Both germination and
blanching improved the crude fiber content, but on blanching the extent of improvement was less.
Germination resulted in an increase in total soluble (20.68 to 24.94%) and non-reducing sugars whereas
blanching caused a reduction. Germination brought about 15.26 to 17.63% reductions and blanching a
non-significant increase in starch content. Germination and blanching decreased the mineral content in
all the wheat varieties; the percent reduction was greater during germination as compared to blanching.
A significant, improvement in in vitro protein and starch digestibility was observed after germination
and blanching. Germination and blanching caused a significant reductions in phytic acid (33.21 to
38.27% and 28.10 to 34.62%, respectively). The polyphenols also decreased significantly during
germination (23.25 to 32.67%) and blanching (21.27 to 29.21%). The biscuits prepared from blanched
flour of all the varieties had lower width (except variety WH-1081) than their unprocessed and
germinated counterparts. Breads prepared from flour of blanched wheat had loaf weights (154 to 156g)
which were significantly less than the loaves of breads from refined flour and unprocessed wheat flour.
The overall acceptability scores for biscuits prepared from unprocessed wheat flour were higher as
compared to germinated and blanched flour biscuits. The maximum scores for all the sensory attributes
were obtained for the bread prepared from blanched flour of variety DBW-17.
 
Date 2016-09-14T09:42:18Z
2016-09-14T09:42:18Z
2013
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/76526
 
Language en
 
Format application/pdf
 
Publisher CCSHAU