Food Technology II Amit Patel Devraja H. C. Prateek Sharma R. R. B. Singh FOOD TECHNOLOGY - II Amit Patel Dairy Technology Department, SMC College of Dairy Sciences, AAU, Anand Devraja H. C., Prateek Sharma & R. R. B. Singh Dairy Technology Division NDRI, Karnal-132001 Index Module 1: Cereal grains, legumes and oilseeds Lesson 1 Introduction to cereal grains, legumes and oilseeds: Structure 5-15 and composition of cereal grains, legumes and oilseeds Module 2: Cereal processsing Lesson 2 Rice milling and parboiling: Rice quality and grading standards 16-22 Lesson 3 Processed rice products and by-products 23-26 Lesson 4 Milling of wheat 27-32 Lesson 5 Criteria of wheat flour quality, Improvers for wheat flour, types 33-39 of wheat flour Lesson 6 Corn: Classification, dry milling and wet milling 40-42 Lesson 7 Barley: Classification, malting and processing 43-48 Lesson 8 Millets: Types and processing 49-52 Lesson 9 Breakfast cereals: Classification and technologies 53-59 Lesson 10 Malted milk foods 60-65 Module 3: Bakery and snack foods Lesson 11 Technology of bread making 66-75 Lesson 12 Technology of biscuit making 76-83 Lesson 13 Technology of cake making 84-87 Lesson 14 Technology of pasta products 88-92 Module 4: Pulse processing Lesson 15 Methods of pulse milling – Wet and dry method, Domestic and 93-100 commercial milling Lesson 16 Roasted, germinated, fermented and canned legume products 101-103 Module 5: Oilseed processing Lesson 17 Dehulling and extraction of oil from oilseeds, Processing of 104-111 vegetable oil, Processing and utilization of oilseed meals Lesson 18 Processing of soybean and other oilseeds; dairy analogues 112-117 Module 6: Meat and poultry processing Lesson 19 Present status and prospects of meat, poultry, egg and fish 118-122 production in India Lesson 20 Pre-slaughter handling and inspection of animals 123-128 Lesson 21 Slaughtering techniques and post-mortem inspections 129-139 Lesson 22 Rigor mortis: Biochemical and histological changes 140-147 Lesson 23 Processing of meat 148-161 Lesson 24 Poultry meat and its processing 162-167 Lesson 25 Hygiene and sanitation in meat and poultry industry 168-179 Module 7: Egg and egg processing Lesson 26 Egg: Structure, composition and quality 180-184 Lesson 27 Processing of egg 185-192 Module 8: Fish and its processing Lesson 28 Fish harvesting, handling and transportation; classification 193-200 Lesson 29 Processing and preservation of fish; value added fishery 201-209 products References 210 Food Technology-II Module 1. Cereal grains, legumes and oilseeds Lesson 1 INTRODUCTION TO CEREAL GRAINS, LEGUMES AND OILSEEDS, STRUCTURE AND COMPOSITION OF CEREAL GRAINS, LEGUMES AND OILSEEDS 1.1 Introduction India has reached to a level of self-sufficiency in the production of cereals, pulses and oilseeds after the green revolution. Cereals are plants which yield edible grains and includes rice, wheat, corn, barley, and oats. Cereal grains are the fruit of plants belonging to the grass family (Gramineae). Cereal grains provide the world with majority of its food calories and about half of its protein. They are also good source of micronutrients such as calcium, iron and vitamins of group B. Cereals are staples and are consumed in large quantities by majority of population in the world either directly or in modified form as major items of diet such as flour, bran and numerous additional ingredients used in the manufacture of other foods. Asia, America, and Europe produce more than 80 percent of the world’s cereal grains. Cereals are easy to store because of low moisture content, easy to handle and providing variety to the diet. The principle cereal grains grown in India are wheat, rice, corn, sorghum and barley. Legumes are next to cereals as an important source of proteins. They are flowering plants having pods which contain bean or peas. There are basically two groups of legumes. First is high-protein high-oil group like soybean, groundnut, lupine, etc. which are mainly used for processing and contains high protein (~ 35%) and oil content (15- 45%). The second group comprises the moderate- protein low-oil types like cowpea, gram, pea, lentil etc. India is one of the largest pulse growing countries in the World. Different pulses grown in India are chickpea (bengal gram/chana), pigeon pea (tur/arhar), green gram (moong), black gram (urad), lentils (masur). Oilseeds have become an increasingly important agriculture commodity, with a steady increase in annual production worldwide. Oilseeds are seeds which contain high oil content and are widely grown as a source of edible oil. Major oilseeds grown in India are groundnut, cottonseed, mustard, rapeseed, soybean, sunflower and sesame seed. The coconut (copra) is also an important oilseed. Cereal grains are not only low in protein but also deficient in certain essential amino acids, especially lysine. Legumes as well as many oilseeds are rich in lysine, though relatively poor in methionine. Edible oilseed meals obtained from oilseeds are rich in proteins and have been used to improve the nutritional www.AgriMoon.Com 5 Food Technology-II properties of cereal products such as infant food and food for school going children in most of the countries in world. 1.2 Cereal Grains 1.2.1 Rice Rice (Oryza sativa, Linn.) crop originated in Asia and has been a staple food there since the Ice Age in the North. The geographical site of original rice domestication is yet not sure. But according to a general consensus, domestication occurred at three places – India, Indonesia and China – thereby giving rise to three races of rice – Indica, Javonica and Sinica (also known as Japonica), respectively. Actual rice grains and husk have been excavated in India that were more than 4500 years old and in China more than 5000 years. According to ancient Greek writers, rice penetrated Europe around 3000 B.C., having been brought from India by Alexander the Great. 1.2.2 Wheat Historic documents confirm that wheat (Triticum aestivum, Triticum durum) is the earliest field crop used for human food processing. The cultivation of wheat reaches far back into history as it was predominat source of food for Human. The precise origin of the wheat cultivation is unclear, but it is thought that man has been cultivating and processing the wheat for at least 12,000 – 17,000 years. 1.2.3 Corn Corn or Maize (Zea mays, L) is native to the America. Corn originated in Mexico, evolving from the wild grass Teosinte. Archeological evidence suggests that corn was domesticated and grown as early as 5000 B.C. in Mexico. Following Columbus’s discovery of America, corn was transplanted to Spain from where it quickly spread across Europe, Africa and Asia. 1.2.4 Barley Barley (Hardeum vulgare L.) is among the most ancient of the cereal crops. The original area of cultivation has been reported to be in the Fertile Crescent of the Middle East, in present day Lebanon, Iran, Iraq, and Turkey. There is now considerable evidence that barley was under cultivation in India and China considerably later then in Middle East. Barley played an important role in ancient Greek culture as a staple bread–making grain, as well as an important food for athletes, who attributed much of their strength to their barley–containing training diets. Gladiators were known as hordearii, which means “eaters of barley”. In almost every culture through the ages, barley foods are described as having almost mystical properties, and barley is often referred to as the “king of grains”. www.AgriMoon.Com 6 Food Technology-II 1.3 Structure of Cereal Grains Cereal grains are the fruit of plants belonging to the grass family (Gramineae). Botanically, cereal grains are a ‘dry’ fruit called a caryopsis (Fig. 1.1). The caryopsis fruit has a thin, dry wall which is fused together with the seed coat. Kernel structure is important with respect to minimizing damage during grain harvest, drying, handling, storage, milling, and germination and in enhancing nutritional value. There are a few important structural features that the cereal grains have in common. All of the cereal grains are plant seeds and contain three distinct anatomical portions – a large centrally located starch endosperm, which also is rich in protein, protective outer layers such as hull and bran, and an embryo or germ. The seed portion of cereals consists of numerous components which basically include three parts: a seed coat or testa (bran), storage organ or nutritive reserve for the seed (endosperm), and a miniature plant or germ. The fruit tissue consists of a layer of epidermis and several thin inner layers a few cells thick. The aleurone layer which is just below the seed coat, is only a few cells thick, but is rich in oil, minerals, protein and vitamins. Starch and protein are located in the endosperm which represents the bulk of the grain and is sometimes the only part of the cereal consumed. Starch is arranged in the form of sub-cellular structures called granules that are embedded in a matrix of protein. The developing endosperm contains protein bodies which become a continuous phase as the grain matures. There is generally a gradient of more protein and less starch per cell from the outer to the inner region of the endosperm. The diameter, shape, size distribution and other characteristics of starch granules vary with different cereals. Starch granules range in size from 3-8 µm in rice; 2-30 µm in corn, and 2-55 µm in wheat. Reserve proteins in the endosperm are in the form of smaller ‘protein bodies’ that range in size from 2-6 µm that become disordered and adhere to the starch granules in the mature grain of species like wheat.