DEVELOPMENT OF MINERALS ENRICHED BROWN FLOUR BY UTILIZING WHEAT MILLING BY-PRODUCTS

ABSTRACT Brown flour was developed by incorporating different proportions of wheat bran i.e. 0, 5, 10, 15 and 20% into the residual flour (milling by-product of pizza flour). Each treatment of brown flour, wheat bran and whole wheat flour was subjected for proximate composition and iron content. The highest iron content was observed in wheat bran i.e. 64.6 mg/Kg where as iron content in different treatments of brown flour ranged from 16.8 to 29.2 mg/Kg. Chapaties prepared from the respective flour samples were further evaluated for various chemical and sensory attributes. The brown flour prepared by the addition of 10% bran showed better performance and was quite comparable with whole wheat flour regarding the proximate and sensory attributes like color, flavor, texture, taste, folding ability, chewing ability and appearance. Moreover the same sample (T 3 ) had better iron content than whole wheat flour. Chapaties prepared by brown flour with 10% followed by 15% bran were of best quality and quite comparable with chapaties prepared from whole wheat flour

Removal of endosulfan residues from vegetables by household processing

849-852Effect of washing, peeling and cooking on endosulfan residue (ER) levels was determined in winter (spinach, cauliflower, potato) and summer vegetables (brinjal, tomato, okra) grown under controlled supervised field trials. Highest ER was found at raw stage in brinjal (2.43 mg/kg) followed by okra (1.83 mg/kg) and spinach (1.25 mg/kg) and lowest in potato (0.177 mg/kg). ER in vegetables was found to be reduced as follows: washing, 15-30; peeling, 60-67; and cooking, 13-35%. High levels of ERs exceeding maximum residue limits (MRLs) were observed in brinjal and tomato samples at raw stage. However, vegetable household processing reduced ER below the MRLs

Characterization of wheat flour millstreams for friabilin prevalence and nutrient composition

ABSTRACTIn the current study, wheat varieties Inqulab-91 and AS-2002 were milled from a roller mill and analyzed for chemical characteristics through Near Infra-Red spectroscopy. Friabilin was extracted with Triton X-114 buffer and evaluated on sodium dodecyl sulfate polyacrylamide gel electrophoresis against known molecular weight protein standards. Current results show that the chemical constituents and friabilin revealed significant variation and uneven distribution among flour streams. In both wheat varieties, break streams showed higher protein, moisture, gluten, Zeleny and ash values. Inqualb-91 break streams had a higher lipid content than AS-2002 flour streams, but no clear trend was identified. The 15 kDa band was absent in M3, T2, sizing and low-grade flour of Inqulab-91 while the faint band was present in the remaining streams. Among the remaining AS-2002 mill streams, B2, B4, M3, M5, T1, and sizing showed a prominent 15 kDa band, while the rest showed a faint band. Friabilin depicted a positive correlation with all constituents except fat in AS-2002 while a negative correlation with gluten, Zeleny and fat contents for Inqulab-91