![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
A Study of Microstructure in Selected Food Material during Processing
Usha, S. (2010) A Study of Microstructure in Selected Food Material during Processing. [Student Project Report]
![[img]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png) |
PDF
Pr-702.pdf Restricted to Repository staff only Download (1MB) |
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: | Food is one of our most basic needs which provides us energy for the work that we do and also for all involuntary functions in the body. Almost all foods being consumed by human beings are seed based and it includes maize, wheat, rice, jowar etc. These cereals require little or no processing before they are consumed. A processing may change the basic shape/identity of starting material. Jowar is an important grain that serves as the staple food in South India. Though jowar is subjected to various technological processes for value addition, the effect of various treatment on the structural integrity of jowar grain is not understand completely. This kind of data is required for an understanding of technology causing possible visible damages to the grain. So, the present investigation was aimed at understanding the microstructural changes of jowar during processing. Raw jowar was subjected to various processing methods of pressure cooking, popping, hydration, germination, infrared roasting, conventional roasting, deep fat frying, freezing and microwave cooking. The processed grains were analyzed histologically. Observations of starch granular changes were made by a study of birefringence of the material under polarized light. Surface morphological changes on the grain were recorded by subjecting test material to SEM. |
| Uncontrolled Keywords: | cereals; microstructural changes; jowar; processing methods; pressure cooking; infrared roasting |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals 600 Technology > 08 Food technology > 05 Processing and Engineering |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 09 Jul 2010 05:11 |
| Last Modified: | 28 Dec 2011 10:15 |
| URI: | http://ir.cftri.res.in/id/eprint/9486 |
Actions (login required)
 |
View Item |