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Subject: Processing and Food Engineering × Author: Saini, Praveen × Start date: 2017 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Evaluation of engineering properties, milling characteristics and anthocyanin recovery from purple wheat
    (CCSHAU, Hisar, 2020) Saini, Praveen; NITIN KUMAR
    (An abstract of the thesis submitted to CCS Haryana Agricultural University, Hisar, in partial fulfillment of the requirements for the degree of Master of Technology in Agricultural Engineering with specialization in Processing and Food Engineering) To assess the efficient storage and processing yields, simultaneously reducing the qualitative and quantitative losses from wheat grains, it is necessary to consider and study their engineering properties. The present study was conducted with the aim to determine several engineering properties of three different colored wheat varieties at three levels of moisture content. All the physical properties including thousand kernel weight and dimensional properties of grains increased with the increase of moisture content in range of 12 to 16% (wb). Engineering properties such as bulk density, true density, porosity and grain hardness decreased; angle of repose and coefficient of friction increased; while, the coloring properties (chroma and hue angle) varied erratically with the increase in moisture content. Milling characteristics also showed positive correlation with moisture content. Considering the loss of wheat bran separated by industries as a processing waste, the current study also evaluated the nutritional composition of pearled bran and whole wheat flour from three different colored varieties. The nutritional and anti-nutritional composition including anthocyanin concentration of purple wheat were compared with corresponding common wheat values. Results showed nearly two-fold higher anthocyanin content in bran than whole wheat flour with highest value for purple wheat (449.17 mg/kg bran and 206.21 mg/kg flour). Total phenolic content, protein, crude fat, crude fiber, ash and phytic acid content were more in bran while, starch content was more in whole wheat flour. Among the varieties tested, purple grains showed higher concentration of all the properties except for low starch and nearly equal phytic acid content. Gluten test of wheat flour showed high wet gluten content for purple wheat while insignificant difference of dry gluten content (P≥0.05) than amber wheat. All the results show the nutritional importance of bran and future prospect for its utilization in food industry to make functional food products.