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Processing, nutritive value and utilization of wheat germ: a byproduct of flour milling industry.
Kumar, G. V. and Haridas Rao, P. and Ranga Rao, G. C. P. and Shurpalekar, S. R. (1983) Processing, nutritive value and utilization of wheat germ: a byproduct of flour milling industry. Indian Miller, 13 (4). 17-35, 14 ref..
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Abstract
Wheat germ collected from different flour mills varied widely in all chemical constituents; this was attributed to differences in purity of the samples as well as the type and quality of wheat used. Free sugar content was high (10.5-16.8%), and oil content of germ was 10%; oil contained 33 mg vitamin E/100 g. Dry heat treatment (toasting) and moist heat treatment (steaming and drum drying and defatting) were also studied for their effects on acceptability and nutritional value. Heat treatments stabilized the germ, improved nutritive value and increased the shelf life from 1 wk to greater than 24 wk. Toasting and steaming were found to be effective and also feasible as they do not need elaborate equipment and processing methods. Drum drying, besides stabilizing the germ, gave a highly acceptable ready-to-eat product. Utilization of wheat germ in various flour-based products is also indicated.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | NUTRITIONAL-VALUES; wheat germ, nutritional values of; WHEAT-; bakery products, wheat germ use in; GERM-; wheat germ, processing of; nutritional values of wheat germ; processing of wheat germ; BAKERY-PRODUCTS; wheat germ use in bakery products |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 24 Aug 2021 04:51 |
| Last Modified: | 24 Aug 2021 04:51 |
| URI: | http://ir.cftri.res.in/id/eprint/6702 |
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