Development and performance evaluation of servo based PLC operated grain automatic weigher for Flour mill industry

Weigher is the necessity of a flour mill either to weigh the clean wheat before 1st break rolls or to weigh the final products to calculate extraction rate.  Low cost automatic weighing machine using latest technology of servo control and Programmable Logic Control was developed considering the advantages of electronic weighing and linear motion guide ways moving accuracies.  Statistical analysis indicated that there was no significant difference in mean value of measurements from set mass (1500, 3500, 5000g) and measured mass at the 95% probability level.  Minimum average percentage error (< 0.2%) was observed for 3500 to 5000g weight measurements.  Mass measurements on the dispensed material under repeatability conditions produced results within ± 0.22% of displayed set mass for 3000 to 5000g and     revealed that mass measurement of product by auto grain weigher was quite precise.  Automatic weigher can be used for mass measurement of granular products in automated production processes. Keywords: Wheat, Weigher, Servo, PLC, Ballscrew, Loadcel

Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics

This study is aimed to assess the suitability of T. aestivum wheat milled products and its combinations with T. durum semolina with additives such as ascorbic acid, vital gluten and HPMC (Hydroxypropyl methyl cellulose) for pasta processing quality characteristics such as pasta dough rheology, microstructure, cooking quality, and sensory evaluation. Rheological studies showed maximum dough stability in Comb1 (T. aestivum wheat flour and semolina). Colour and cooking quality of Comb2 (T. durum semolina and T. aestivum wheat flour) and Comb3 (T. aestivum wheat semolina and T. durum semolina) were comparable with control. Pasting results indicated that T. aestivum semolina gave the lowest onset gelatinization temperature (66.9°C) but the highest peak viscosity (1.053 BU). Starch release was maximum in Comb1 (53.45%) when compared with control (44.9%) as also proved by microstructure studies. Firmness was seen to be slightly high in Comb3 (2.430 N) when compared with control (2.304 N), and sensory evaluations were also in the acceptable range for the same. The present study concludes that Comb3 comprising 50% T. durum semolina and 50% T. aestivum refined wheat flour with additives would be optimal alternate for 100% T. durum semolina for production of financially viable pasta

Effect of incorporation of mint on texture, colour and sensory parameters of biscuits

In recent years, there has been a general trend towards replacing the use of synthetic antioxidant by natural antioxidant, derived from various plants, spices and oil seeds, in processed food. The present study deals in the use of mint (Mentha spicta L) as a source of natural antioxidant in different forms viz, powder, extract, and pure menthol for its application in biscuits. Formulation of mint component was designed based on preliminary studies using various parameters such as instrumental assessment for texture and color measurement and sensory evaluation. The selected levels were as follows 1% mint powder (MNT-P), 500 mg mint extract (MNT-E), and 100 ppm pure menthol (MNT-M) for incorporation in biscuits. The biscuits with different mint forms were packed in unit pouches of metallized polyester/poly laminate and stored at room temperature for five months. The texture value of biscuits with mint powder (MNT-P) received higher scores, comparable with the control (CNT) and BHA (BNT) biscuit indicating their crisp nature. However, color measurement (Delta E) values in MNT-P biscuits were higher followed by MNT-E biscuit due to their green color, whereas the values of MNT-M biscuit were comparable with the CNT and BHA biscuit indicating MNT-M did not impart any change in the color of the biscuit. The sensory scores of MNT-M were higher (P <= 0.05) than MNT-P and MNT-E biscuits. MNT-P variation received significantly higher (P <= 0.05) scores in terms of texture, taste and mouth feel. The results indicate that MNT-P biscuits were highly acceptable compared to MNT-E and MNT-M biscuits

Immunogenicity characterization of hexaploid and tetraploid wheat varieties related to celiac disease and wheat allergy

<p>Wheat is one of the major cereals consumed throughout the world; there has been a radical increase in the population suffering from many wheat-related disorders. The present study was conducted to screen low immunogenic hexaploid and tetraploid wheat varieties. A total of 34 different wheat varieties were tested for its total protein content, gliadin content and immunoreactivity with immunoglobulins of celiac (IgA) and wheat allergy patients (IgE). The wheat varieties HD-2851 and NIAW-917 (hexaploid) and NIDW-295, UAS-428, PDW-291, MPO-1215 and DDK-1025 (tetraploid) were found to be less immunoreactive varieties for both celiac and wheat allergy patients. The immunoblot assays for IgE reactivity have revealed that gliadin subunits present in all varieties are found to be allergic proteins. The principal component analysis biplot showed that tetraploid wheat varieties are less immunoreactive than hexaploids. The low immunogenic wheat varieties are suitable for plant breeding and preparation of low gluten or hypo-immunogenic products.</p