FD6009 - CEREAL, PULSE & OIL SEED TECHNOLOGY (Syllabus) 2013-regulation Anna University

FD6009 - CEREAL, PULSE & OIL SEED TECHNOLOGY (Syllabus) 2013-regulation Anna University

FD6009

CEREAL, PULSE & OIL SEED TECHNOLOGY

 LPTC

3003

AIM:
The course aims to develop the knowledge of students in the area of Cereal, pulse and oil seed processing and technology. This is necessary for effective understanding specific aspects of food processing related to these foods. This course will enable students to appreciate the application of scientific principles in the processing of these materials.

OBJECTIVES: On completion of the course the students are expected to
• Be able to understand and identify the specific processing technologies used for cereals, pulses and oil seeds and the various products derived from these materials.
• Understand the application of scientific principles in the processing technologies specific to the materials.
• Grasp the changes in the composition of foods with respect to the type of processing technology used.

UNIT I

CEREALS

15

Cereal Grains- Basic agricultural aspects, structure and composition; Storage, Insect control; Processing: Wheat- milling, (Atta and maida), quality aspects of flour, wheat proteins and their function, rheology of flour; wheat based baked products – Bread, Biscuit, Cakes, Extruded products, Pizza, Chapatis, malting and malt products; Rice- Milling, Parboiling, Quick cooking rice, Traditional Indian Products- Puffed Rice, flaked rice, Idli/Dosa/vada mixes and other savouries; Corn- Wet and dry milling, Corn Products – Corn flakes, Corn starch, canned corn products, puffed product; Oats- Milling, Oat Products – Steel cut, rolled oats, quick cooking; Traditional and Fermented cereal products

UNIT II

OTHER CEREALS AND MILLETS

6

Sorghum, Pearl Millet, Finger millet, Foxtail Kodo Millet - Basic agricultural millet, aspects, structure and composition; storage, insect control; processing - pearling, Milling, Malting, Malt based foods, flaked and fermented products; Traditional and Nutritional products based on finger millet.


UNIT III

SUGARS

6

Honey- Composition and Quality aspects; Sugars- Manufacture of table sugar, High Fructose corn syrup and Glucose syrup; Jaggery – sources, manufacture, uses in traditional food products; stages of sugar saccharine products

UNIT IV

PULSES AND LEGUMES

12

Basic agricultural aspects, structure, composition, storage, insect control, processing- Milling/splitting, dhal milling, products – puffed, flakes, flour, legume-based traditional products, flour based Indian sweets and savouries, soya milk, soy protein Isolate, soya paneer

UNIT V

OIL SEEDS AND NUTS

6

Basic agricultural aspects structure, composition, Storage, Insect control; processing: traditional and modern methods of oil extraction, refining, bleaching, deodorizing, hydrogenation; oil blends; applications of different oils and fats in food processing & products.

TOTAL : 45 PERIODS

TEXT BOOKS:
1. Matz, Samuel A. “The Chemistry and Technology of Cereals as Food and Feed”. 2nd Edition, CBS, 1996.
2. Morris, Peter C. and J.H. Bryce. “ Cereal Biotechnology”. CRC/Wood head Publishing, 2004.

REFERENCES
1. Delcour, Jan A. and R. Carl Hoseney. “ Principles of Cereal Science and Technology”. 3rd Edition. American Association of Cereal Chemists, 2010.
2. Hosney, R.C. “Principles of Cereal Science and Technology”2nd Edition, American Association of Cereal Chemists, 1994.
3. Karl Kulp. “handbook of Cereal Science and Technology”. 2nd Rev. Edition. CRC Press, 2000.
4. Kole, Chittaranjan. Genome Mapping and Molecular Breeding in Plants”. Springer, 2006

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