A study of moisture dependent changes in engineering properties and debranning characteristics of purple wheat

Saini, Praveen; Kumar, Nitin; Kumar, Sunil; Mwaurah, Peter Waboi

doi:10.1111/jfpp.15916

Cited by 9 publications

(3 citation statements)

References 34 publications

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“…The mean value of GMD of small fruits was 28.95 mm with a SD of 1.54 mm. Partially, similar results were also observed for rose, hackberry, colored wheat, wild plum, and blacktorn by Demir and Özcan (2001), Demır, Doğan, Özcan, and Haciseferoğullari (2002), Saini, Kumar, Kumar, Mwaurah, and Singh (2021), Çalışır, Hacıseferoǧulları, Özcan, and Arslan (2005), Marakogˇlu, Arslan, Özcan, and Hacıseferogˇulları (2005), respectively.…”

Section: Resultssupporting

confidence: 70%

Mass modeling of strawberry (Fragaria × Ananasa) based on selected physical attributes

Birania

Attkan

Kumar

et al. 2022

J Food Process Engineering

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Strawberry (Fragaria Â ananasa) is one of the most popular soft and delicious fruits used as such or for flavor production. In this study, different physical characteristics such as dimensions, weight, volume, geometric mean diameter, sphericity, and projected areas were determined and the prediction of mass based on these physical characteristics was done, using five models: linear, quadratic, power, S-curve, and logarithmic of different size grades (large, medium, and small) and ungraded fruits. The results showed that the mass modeling of ungraded fruits resulted in the best model fitting as compared to the graded fruits. The linear model (M = À2.874 + 0.001 V) based on the actual volume of ungraded fruits was the best-fitted model, having the highest R 2 value of 0.996 for the prediction of mass of strawberry. Among all the graded fruits, the most appropriate model was linearly based (M = À2.45 + 0.001 V) on the actual volume of the large size strawberry with an R 2 value of 0.984. The results showed that the models based on the actual volume were the most appropriate models in both graded and ungraded fruits. Practical ApplicationsFruit grading based on mass is an important feature of packaging since it reduces the handling wastage and transport resources by improving packaging formations and also optimizes the marketability of products. Fruits of uniform size, shape, and weight are generally preferred by consumers. Horticultural crops are usually graded based on size, appearance, and weight. Fruit mass is generally used as a grading parameter in automatic graders because of its accuracy and effectiveness of the operation.

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Section: Resultssupporting

confidence: 70%

Mass modeling of strawberry (Fragaria × Ananasa) based on selected physical attributes

Birania

Attkan

Kumar

et al. 2022

J Food Process Engineering

Self Cite

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“…Each grain type should be individually analyzed after standardizing moisture content before designing the specific processing parameters. This also creates need for relating the reported differences in engineering properties with differences in grain matrices originating from variations in biological origins and growth conditions, as have been reported for other major grains (Adebowale et al, 2010; Ojediran et al, 2010; Saini et al, 2021). Also, compositional differences and functional properties of the grains need to be parallelly analyzed as they significantly relate to the resultant engineering properties.…”

Section: Effects Of Hydrothermal Processesmentioning

confidence: 99%

A review: Hydrothermal processing of millets and effect on techno‐functional and nutritional properties

Deka

Dutta

Sharma

2023

J Food Process Engineering

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Millets represent a group of at least 13 highly nutritious, climate‐resilient grain species. Currently being considered as potential replacement to conventional staple food crops, there occurs an urgent necessity for their value addition through processing. Parboiling, heat‐moisture treatment, dry heat processes, and extrusion are the prominent hydrothermal processes for grains. In this article, process principles and research reported on hydrothermally processed millets have been exhaustively reviewed to enable the future positioning of millets in the food industry. Each hydrothermal process is unique and exerts a specific effect on millet properties. Efficiency in the reduction of inherent antinutrient compounds, namely tannins, phytic acid, phenols, and trypsin inhibitors is a key consideration in process designing. Intercomponent interactions in processed millets, namely compound entrapment, Maillard browning, starch–lipid complex, disulfide crosslinking in proteins, protein–lipid complex, tannin–protein complex, and others crucially control the product quality. Processed millet grains and products are established as functional foods, based on biochemical and in vivo studies. The review also identified major gaps in research. With distinct morphological, compositional, and functional differences, each millet variety can be individually dealt for setting process parameters. Being rich in lipid and antioxidant compounds, possibilities for rancidity control need to be examined for stored millet flours. Flours have been mostly used for partial replacement of base flour in developed products. The possibility of using hydrothermally modified millet flours in single flour products can be explored.

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“…A vast literature is available on the favorable effects of colored grains, accredited to their positive antioxidant properties. Also, moisture content has a substantial role in the properties of agricultural grains, and selecting appropriate moisture conditions is crucial for achieving desirable physical characteristics during processing (Saini, Kumar, Kumar, Mwaurah, & Singh, 2021). However, no data is available for their engineering properties and milling characteristics, despite wheat being consumed as a milled product, that is, flour (Saini, Islam, et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Analysis of engineering properties, milling characteristics, antioxidant potential, and nutritional benefits of purple wheat and its bran

Saini,

Kumar,

Kumar

et al. 2023

Food Bioengineering

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With evolving lifestyle preferences, consumer interest has shifted toward diets rich in antioxidants, notably anthocyanins. This study evaluates the engineering, milling, and nutritional properties of three colored wheat types (Amber, Purple P1, and Purple P2) as well as their bran fractions. Moisture levels (12%, 14%, and 16%) were investigated for their effects on engineering and debranning characteristics. The bran and flour samples of the selected wheat samples were examined for their nutritional and antioxidant characteristics. Purple P1 wheat demonstrated the highest protein, fiber, ash, and phytic acid content. Purple P2 had elevated crude fat content, while Amber exhibited increased starch content in both whole wheat flour and pearled bran. Bran consistently contained nearly double the anthocyanin content compared to flour, with Purple P1 wheat exhibiting the highest levels. Purple P1 also displayed superior polyphenol content, total flavonoids, and total antioxidant activity, while Amber samples showed minimum antioxidant activity. Considering the high nutritional and antioxidant qualities of wheat bran, their utilization as functional food seems promising. Also, there is good scope to incorporate wheat bran into different food products (like cookies, bread, noodles, etc.). The application of different modification treatments especially biological modification can further enhance their health‐promoting and functional properties.

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A study of moisture dependent changes in engineering properties and debranning characteristics of purple wheat

Cited by 9 publications

References 34 publications

Mass modeling of strawberry (Fragaria × Ananasa) based on selected physical attributes

Mass modeling of strawberry (Fragaria × Ananasa) based on selected physical attributes

A review: Hydrothermal processing of millets and effect on techno‐functional and nutritional properties

Analysis of engineering properties, milling characteristics, antioxidant potential, and nutritional benefits of purple wheat and its bran

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