Grain Product Technology PDF

GRAIN PRODUCT TECHNOLOGY Germ Healthy Fats - The germ is rich in unsaturated fats, Importance of grains /Economic aspects which are heart-heal...

GRAIN PRODUCT TECHNOLOGY Germ Healthy Fats - The germ is rich in unsaturated fats, Importance of grains /Economic aspects which are heart-healthy and essential for various  Cereals are plants which yield edible grains such bodily functions. as wheat, rye, rice or corn. Protein - It provides a good source of protein, which  They are a major source of food (staple food is necessary for muscle growth. crops) in many parts of the world.  China is the world's largest producer of both rice B Vitamins - The germ is an excellent source of B and wheat. vitamins, including folate (B9), which is crucial for cell division and the development of the nervous Structure of the rice grain system in fetuses. Vitamin E - It contains vitamin E, an antioxidant that helps protect cells from damage. Minerals -The germ also provides minerals such as magnesium, phosphorus, and potassium, which are important for bone health, muscle function, and maintaining fluid balance in the body. Antioxidants and Phytochemicals - These compounds can help reduce inflammation and protect against chronic diseases. Bran Certainly, let's delve deeper into the nutritional Fiber - Bran is the most fiber-dense part of the grain, content of each part of the grain: providing both soluble and insoluble fiber. Soluble fiber can help lower cholesterol and control blood Endosperm sugar levels, while insoluble fiber aids in digestion Carbohydrates - The primary nutrient in the and prevents constipation. endosperm is carbohydrates, primarily in the form of B Vitamins - It is a good source of B vitamins, which starch, which provides energy. are essential for a healthy nervous system and Protein - It contains a moderate amount of protein, energy production. which is essential for building and repairing body Minerals - Bran contains minerals like iron, calcium, tissues. magnesium, and zinc, which are important for Vitamins and Minerals - The endosperm contains various bodily functions, including blood production, some B vitamins, such as thiamin (B1), riboflavin bone health, and immune function. (B2), and niacin (B3), which are important for energy Antioxidants and Phytochemicals - Like the germ, metabolism. It also has small amounts of minerals bran contains antioxidants and phytochemicals that like iron, magnesium, and zinc. can help protect against oxidative stress and Fiber - Whole grain endosperms contain some fiber, inflammation. but refined grains have most of the fiber-rich bran removed. 1  Consuming whole grains offers numerous health 6. Antioxidant Properties: benefits Here are some of the key benefits: o The antioxidants found in whole grains, such 1. Rich Source of Nutrients: as vitamin E and various phytochemicals, help protect cells from oxidative damage. This can o Whole grains provide essential nutrients such contribute to a lower risk of chronic diseases as B vitamins (thiamine, riboflavin, niacin, and and support overall health. folate), minerals (iron, magnesium, zinc, copper, and phosphorus), and antioxidants. 7. Improved Digestion: These nutrients play critical roles in various o The presence of resistant starch and other bodily functions, including metabolism, forms of dietary fibre in whole grains supports oxygen transport, and immune function. a healthy gut microbiome by promoting the 2. High in Dietary Fiber: growth of beneficial bacteria. This can improve digestive health and potentially reduce the risk o Whole grains contain both soluble and of digestive disorders. insoluble fiber, which contribute to digestive health. Insoluble fiber helps to add bulk to Grains offer several benefits: stool and promotes regular bowel movements, while soluble fiber can help to lower 1. High Yield per Acre: cholesterol levels and regulate blood sugar. o Grains like wheat, rice, and maize are highly efficient, yielding large quantities per acre. 3. Chronic Disease Prevention: 2. Storage Stability: o Regular consumption of whole grains has been o Grains can be stored for long periods without linked to a reduced risk of several chronic significant nutritional loss if kept dry, diseases, including heart disease, type 2 preventing spoilage and infestation. 3. Easy to Pack and Transfer: diabetes, and colorectal cancer. The fiber, o Grains are easy to pack, transport, and antioxidants, and other bioactive compounds handle, reducing costs and facilitating global in whole grains may help reduce inflammation distribution. and improve overall cardiovascular health. 4. Energy Density: 4. Weight Management: o Grains provide a significant amount of calories in a compact form, meeting caloric o Whole grains can aid in weight management needs efficiently. by promoting a feeling of fullness and 5. Versatility in Use: reducing overall calorie intake. The high fiber o Grains can be processed into various content slows digestion and prolongs the products like flour, bread, and cereals, feeling of satiety, which can help in controlling catering to diverse dietary needs. weight. 5. Glycemic Control: o Whole grains have a low glycemic index, which means they have a slower impact on blood sugar levels compared to refined grains. This can help in managing blood sugar levels and reducing the risk of type 2 diabetes. 2 Green Revolution Anti-nutrients in grains The Green Revolution refers to a series of research,  Plants commonly synthesize a range of secondary development, and technology transfer initiatives that metabolites as part of their protection against increased agricultural production worldwide, attack by herbivores, insects and pathogens or as particularly in the 1960s and 1970s. Key features of means to survive in adverse growing conditions the Green Revolution included the introduction of  They are plant defense metabolites high-yielding varieties (HYVs) of crops, increased use  If consume these plants plant parts, those of fertilizers and pesticides, and improved irrigation compounds may cause adverse physiological techniques. effects Effects of the Green Revolution on grain production:  They are called anti nutrients or natural toxicants  Depending on the structures of those  Introduction of High-Yielding Varieties (HYVs): compounds can be ranged from high molecular Increased crop yields per hectare compared to weight proteins to simple amino acids and traditional varieties. oligosaccharides  Expansion of Cultivation: Allowed farming in o Phytic acid previously unsuitable regions, expanding overall o Protease inhibitors (trypsin inhibitor) agricultural land. o Tannins  There are some beneficial effects  Technological Adoption: Promoted modern o Biological activities with industrial practices like mechanization, improved applications irrigation, and better crop management.  Anti microbial activity  Increased Food Security: Helped meet rising  Anti cancer activity, etc. food demands, particularly for staples like wheat Phytic acid (PA) and rice.  C 6 H 18 O 24 P 6  Environmental Impact: Raised concerns about sustainability due to heavy use of fertilizers and  Molar mass 660.04 g/mol pesticides.  A saturated cyclic acid  Principal storage form of phosphorus in many plant tissues, especially bran and seeds  It can be found in cereals and grains 3  Phosphate reserve  Contaminated grains should be removed before  Grains and pulses have high level of phytic acid processing  Levels ranging from 0.4% 6.2% by weight  Vary with the type of the grain  Seed coat has high level of PA  Can bind with metal ions (Zn 2+2+, Fe 2+ Cu 2+  Decrease the bioavailability of those ions  Soaking and polishing reduce the levels of PA Trypsin inhibitor  Found mainly in pulses  Inhibit the activity of trypsin  Nutritional problems  Soaking and sprouting reduce the levels of TI  Conditions for the production of mycotoxins are Anti-nutritional factors (ANFs) reducing highly variable strategies  It may not correspond with the optimum  Removal of undesirable components is essential conditions for growth of MOs to improve the quality of grains  Growth of fungus on food does not necessarily o Fermentation mean that mycotoxins are present o Germination / sprouting Factors influencing the occurrence of o Soaking o Cooking mycotoxins o Boiling 1. Genetic potential o Roasting 2. Available nutrients o Extraction 3. High temperature o Irradiation 4. Moisture level most fungi prefer high RH (>85%) o Enzyme treatments 5. Absence of competing fungi o Chemical detoxification 6. Insect attack can act as vectors o Combination of some of the above methods 7. Great potential for mycotoxin production occurs o Genetic manipulations / genetic engineering with storage of inadequately dried grains 8. Duration of storage longer storage, greater Mycotoxins associated with grains buildup of mycotoxins if temperature and  Mycotoxins produced in food as a result of fungal moisture are high growth 9. Cleanliness of storage  They are secondary metabolites 10. Aflasafe  Attack grains by storage fungi o Aspergillus spp. o Penicilium spp. o Fusarium spp. o Claviceps  Consumption illness / cancer 4 Aflatoxins Detoxification of aflatoxins  Secondary metabolites produced by A. flavus &  Detoxification of aflatoxin contaminated foods is A. paraciticus a challenge for food industry  Grow on grains and legumes  Detoxification –physical, chemical & biological  Main forms B 1 , B 2 , G 1 , G 2 methods  B 1 , B 2 blue fluorescence under uv  Sensitivity of aflatoxins to physical and chemical  G 1 , G 2 green fluorescence under uv factors affected by,  Highly toxic in low concentrations o Moisture content  Heat resistance o Location of toxin in food o Form of food  Liver damage lead to cancer o Interaction of toxin with food  Can be accumulated through food chains Spoilage effect of fungi and aflatoxins  Fungi lead to discoloration and deterioration in the physical appearance of grains  Lower the product quality  Unacceptable for consumption as a food or feed  No commercial value  Reduce germination ability of seeds  Off odor formation  There are potential impacts of fungi and aflatoxins in agriculture; o Quality deterioration in commodities o Spoilage o Mutagenic and carcinogenic effect on  Treatments should, humans who consume aflatoxin o Destroy or inactivate toxin contaminated foods o Destroy fungal spores and mycelia that could o Loss of export market later proliferate and produce toxin o Preserve the nutritive value and acceptability of product i.e. should not cause undesirable 5  alternations to nutritional and organoleptic Postharvest handling of grains properties of food (odor, flavor, overall acceptability)  Grain quality is largely determined during the  Combined treatment of physical and chemical growing season methods provide better prospect  Once the grain has been harvested it is difficult to improve its quality Detoxification methods  Quality can easily be destroyed by conditions 1. Heat during harvest and subsequent drying and storag 2. Irradiation  Grain quality can start to deteriorate in the field 3. UV and visible light prior to harvest 4. Chlorine  Drying temperatures of grain destined for milling, 5. H2O2 malting or for seed are more critical than for 6. O3 other uses 7. Bisulfite  If paddy not properly dried, moisture gradient is 8. Ammonia there and it leads splitting during milling 9. Biological control (use of fungi and bacteria)  This is the reason for having broken rice after milling Other mycotoxins Moisture content  Citrinin o Produced by P. citrinum , P. viridicatum Grain moisture content important for few reasons : o Associated with rice and other cereals 1. The market value of the grain is partly o UV fluorescence lemon yellow determined by the moisture content o Crcinogenic  High moisture content means proportionately  Sterigma tocystin lower protein and carbohydrate content o Produced by A. versicolor , A. nidulans 2. Moisture content affects the safe storage of o UV fluorescence dark brick red grains o Structure biologically related to aflatoxins  Grains with a moisture content of about 18 % o But, not potent as aflatoxin are liable to germinate and develop moulds o Inhibit DNA synthesis when stored at ambient °T o Associated with oats, wheat  Preferred moisture content is about 10-15%  Zearalenon 3. Moisture content is important in the milling o Produced by Fusarium graminarium , process F. tricinctum  Before wheat milling, it is necessary to o Associated with corn, barley, oats condition it to produce a moisture content of o UV fluorescence blue green about 15–16%  Citreovorodin o Produced by P. citreonigram  This moisture content limits the break-up of the bran and improves its separation from o Associated with grains the endosperm o Respiratory arrest, paralysis 6 Rice  During this process, some of the water soluble B vitamins located in the bran move into the endosperm  Decreases the loss of nutrients during processing  Polishing rice removes the bran layers and the germ, leading to substantial losses in B vitamins  Parboiling of rice as an optional and promising operation can reduce these losses  Browning occurs in parboiled rice as a result of the Maillard reaction that negatively affects consumers’ acceptability Sri Lankan Standards for parboiled rice Rice grain Sri Lanka Standards for Paddy Parboiling of rice  Parboiling was defined by Ali and Pandya (1974) as a hydrothermal process which causes gelatinization of rice starch within grains  Rice is soaked in warm water (65 °C) for 4-5 h before being steamed under pressure, dried and milled  This process increases the total yield of the rice/ reduce the breakage  Before polishing, unhusked rice may be parboiled (steamed or boiled after soaking) to soften the husk  The starches in parboiled rice become gelatinized 7  Hard Wheat Soft Wheat Wheat Higher protein content (12- Lower protein content (8- Wheat, cereal plant of the genus Triticum of the 15%) 11%) family Gramineae (grass family), a major food and an High gluten content; strong, Low gluten content; weak, important commodity on the world grain market elastic soft In 2013 world production of wheat was 713 million Lower percentage of Higher percentage of tons, making it the third most produced cereal after carbohydrates carbohydrates maize (1016 million tons) and rice (745 million tons) Used for bread, pasta, pizza Used for cakes, pastries, Scientific classification dough, hard rolls cookies, crackers  Kingdom: Plantae Hard, vitreous kernel texture Soft, starchy kernel texture  Order: Poales Common varieties: Hard red Common varieties: Soft red  Family: Poaceae winter, hard red spring, hard winter, soft white white  Subfamily: Pooideae  Tribe: Triticeae Higher in protein and minerals Lower in protein, slightly  Genus: Triticum higher in carbohydrates  Triticumaestivum Red Wheat White Wheat Stronger, slightly bitter flavor Milder, sweeter flavor Similar protein composition to Similar protein composition white wheat to red wheat Similar gluten content to Similar gluten content to white wheat red wheat Similar carbohydrate content Similar carbohydrate to white wheat content to red wheat Wheat Varieties Used for heavier, denser Used for lighter-colored, bread softer baked goods  Common wheat or bread wheat (T. aestivum)  Spelt (T. spelta) Typically hard kernel texture Typically soft kernel texture  Durum (T. durum) Common varieties: Hard red Common varieties: Hard  Emmer (T. dicoccon) winter, hard red spring, soft white, soft white  Khorasan(Triticumturgidumssp. ) red winter  Einkorn (T. monococcum) Grown in U.S. Great Plains, Grown in U.S. Pacific  Hard Red Spring cooler climates Northwest, temperate  Hard Red Winter climates  Soft Red Winter  Hard White  Soft White Most simply, we can classify current wheat varieties as some combination of each of the following hard or soft, red or white, winter or spring 8 Spring Wheat Winter Wheat Higher protein content (12- Lower protein content (8- 15%) 12%) Stronger, more elastic Weaker, less elastic gluten gluten Similar carbohydrate Similar carbohydrate content content to winter wheat to spring wheat Used for bread, pasta, high- Used for bread, pastry flour, protein baked goods all-purpose flour Hard kernel texture Can be hard or soft kernel texture Common varieties: Hard red Common varieties: Hard red spring, soft red spring winter, soft red winter, hard white winter Planted in spring Planted in fall Shorter growing season Longer growing season Lower cold tolerance Higher cold tolerance Generally lower yield Generally higher yield 9