International Research Journal of Engineering and Technology (IRJET)
e-ISSN: 2395-0056
Volume: 11 Issue: 05 | May 2024
p-ISSN: 2395-0072
www.irjet.net
Studies on Physiochemical Properties of food grains Wheat (Triticum), Jowar (Sorghum Bicolor) and Mustard seeds (Brassica nigra) 1Suman Mokenapalli, 2Cherukupalli Siri, 3V. Bhasker and 4V.V. Basava Rao 1Research Scholar, 2Student, 3Asst Professor, 4Sr.Professor
Department of Food Technology, University College of Technology, Osmania University, Telangana, India ---------------------------------------------------------------------***--------------------------------------------------------------------The physiochemical properties of the food grains like wheat, Abstract - Wheat (Triticum) is a grass widely cultivated for
jowar and mustard seeds plays a very important role in safety and quality of the product. The physiochemical properties are very important in marketing process from production to consumption. The length and breadth of the food grains effects on product quality, storage space, packing density of the grains. Low moisture in food grains helps to increase the shelf life and reduce the microbial attack. High moisture content causes the growth of bacteria and decreases the nutritional content in it. Bulk density and density is used to know the efficiency of storage of grains in bins, bags and silos.
its seed, a cereal grain that is a worldwide staple food. Jowar (Sorghum Bicolor) is also called as Sorghum. It is a grass species which is cultivated for its grain which belongs to the family Poaceae. Mustard seeds (Brassica nigra) mustard seeds are used as a spice in India. The physiochemical properties of food grains are mainly responsible for the final quality of the product. In the present study the physical and chemical properties for the food grains like length, breadth, density, bulk density, porosity, and true density, angle of repose, geometric mean diameter, sphericity, protein, fat, ash, and crude fiber were determined. The length and breadth of grains were measured using the vernier calipers and screw guage. The moisture content of the taken samples was estimated using hot air oven equipment. The fat content estimated using soxtron equipment and the ash was estimated with muffle furnace. The density, bulk density, porosity, and true density of wheat, jowar and mustard seeds of food grains were found using standard methods given by AOAC, 1990. The angle of repose, geometric mean diameter and sphericity of grains were also measured. Finally, the results were analyzed in significance for the designers and processors in designing food processing equipment.
Grain size is used to study the porosity. Bulk density and density is determined to know the efficiency of storage of grains in bins, bags and silos. Bulk density also affects the processes such as mixing, milling and packaging. Porosity influences the storage capacity of grains. Higher porosity allows grains of higher storage volume. Angle of repose is an important parameter for flow ability.
2. MATERIALS 2.1. Materials: The food grains such as Wheat, Jowar and Mustard seeds are obtained from the Ushodhaya market in Vidya nagar, Hyderabad.
Key Words: Wheat, Jowar, Mustard seeds, Physiochemical properties, process equipment
The equipment used such as vernier calipers and screw guage are obtained from 〖JIT〗_® Chuar Brand. The equipment for fat analysis SoxTRON Sox-4 is obtained from Tulin equipments. The equipment for protein analysis is obtained from KjelTRON Tulin equipment’s
1. INTRODUCTION The physiochemical properties of food grains are mainly responsible for the final quality of the product. These properties are important for the design and processing of the food. The physiochemical properties of food grains have some characteristics which are essential for nutritional value of food grains. Food grains like cereals, legumes, millets and oilseeds are the important food crops that contribute to most of the world staple food. Food grains provides many nutrients and energy for healthy life physiochemical properties of food grains include length, breadth, moisture content, density, bulk density, porosity, true density, angle of repose, geometric mean diameter and sphericity. Knowledge of the physical and chemical properties of the food grains is being used in the Cooking, Baking, Sorting, Grading, Milling, and Extrusion.
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2.2 METHODS 2.2.1. PHYSICAL PROPERTIES i.
Length:
The length of grains effects the processing efficiency, cooking quality, texture, mouthfeel and overall consumer acceptance. So it is important to measure the length of food grains. The length of grain is determined using the vernier calipers. The grain is fixed length wise between the jaws in vernier calipers. The main scale, vernier scale and least count are noted (Method No: FSSAI 03.058:2023). The length is calculated using formula
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