Effect of Cereal Brans on the Quality Characteristics of Puri

Sasi Priya Nivedita, G. (2011) Effect of Cereal Brans on the Quality Characteristics of Puri. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	With the aim of studying the effect of cereal brans on the quality characteristics of puri, experiments were conducted by incorporating brans such as wheat bran and oat bran at 10 %, 15% and 20% w/w levels and studied the dough characteristics, puri making quality and nutritional characteristics. The whole wheat flour, wheat bran and oat bran were analysed for different chemical parameters. The moisture content of the CON (whole wheat flour) was more when compared to wheat bran and oat bran. Moisture content for the wheat bran blends got reduced to greater extent when compared oat bran blends. The fat content of oat bran was high when compared to wheat bran. The ash content of wheat bran was higher compared to OB and CON. The protein content of CON was less compared to WB and OB. The dietary fiber values of insoluble and soluble fiber content varied for WB and OB. WB had higher insoluble fiber, whereas the soluble fiber value was high for OB. The crude fibre content of WB was more than OB. The whole wheat flour characteristics showed that it was suitable for puri preparation. The study of farinographic parameters as affected by the brans indicated that time required for dough development (DDT) increased with the addition of wheat brans (WB 1, WB 2, WB 3) and decreased with addition of oat brans. Dough stability (DS) decreased in all the wheat bran and oat bran blends compared to CON (whole wheat flour). Addition of brans on the amylographic characteristics indicated that there was reduction in pasting temperature, while the peak viscosity, hot paste viscosity and cold paste viscosity values increased. Puris were prepared from whole wheat flour with wheat bran or oat bran at different levels of 10%, 15% and 20%. Oat bran helped in retention of moisture in the puri and hence remained softer and pliable when compared to puris containing WB. Also there was significant reduction in oil content of puris containing OB compared to WB. Protein content increased was high for puri containing 15% of OB. The texture values have increased with increase in WB and decreased on increase in OB level. The Dietary fiber content values were higher for OB 2 puri compared to CON and WB 1 puris. The IVSD values were varied for CON, WB 1 and OB 2. The rapidly digestible starch value was higher for CON (93), followed by WB 1 (91.79) and OB 2 (88.59)
Uncontrolled Keywords:	cereal brans, quality characteristics, puri, whole wheat flour, wheat bran, oat bran
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	30 May 2011 11:27
Last Modified:	28 Dec 2011 10:23
URI:	http://ir.cftri.res.in/id/eprint/10036

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