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Processing and Utilisation Of Food Grains.

Manjari, Singh (2013) Processing and Utilisation Of Food Grains. Masters thesis, University of Mysore.

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Grains have been the most important food source constituting approx.60-70% carbohydrate of total food intake. Different grains form staple diets of people in different parts of the country. Whole grains are now recognized as an important source of fiber and other micro-nutrients like trace minerals, vitamins etc. Other than staple food, grain is processed to yield various food products which has greater acceptance by consumer as they appear to be more attractive in terms of colour, texture and flavour. The present dissertation has been focused on current status of different grains used as food, importance of grains, classification of grains, processing and products made from them and machineries required for processing and utilizing them. All these gathered knowledge will help to develop newer products with enhanced properties in further research work. The subsequent sections include description of use of different grains to make varieties of grain products and recent advancement of research on grains as well.

Item Type: Thesis (Masters)
Uncontrolled Keywords: grains, processing,products
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Nov 2015 10:05
Last Modified: 19 Nov 2015 10:05
URI: http://ir.cftri.res.in/id/eprint/11965

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