FT 3405 CEREAL, PULSE & OIL SEED TECHNOLOGY SYLLABUS | ANNA UNIVERSITY B.TECH FOOD TECHNOLOGY 7TH SEM SYLLABUS REGULATION 2008 2011 2012-2013 BELOW IS THE ANNA UNIVERSITY SEVENTH SEMESTER B.TECH FOOD TECHNOLOGY DEPARTMENT SYLLABUS, TEXTBOOKS, REFERENCE BOOKS,EXAM PORTIONS,QUESTION BANK,CLASS NOTES, IMPORTANT 2 MARKS, 8 MARKS, 16 MARKS TOPICS. IT IS APPLICABLE FOR ALL STUDENTS ADMITTED IN THE YEAR 2011 2012-2013 (ANNA UNIVERSITY CHENNAI,TRICHY,MADURAI,TIRUNELVELI,COIMBATORE), 2008 REGULATION OF ANNA UNIVERSITY CHENNAI AND STUDENTS ADMITTED IN ANNA UNIVERSITY CHENNAI DURING 2009
FT 3405 CEREAL, PULSE & OIL SEED TECHNOLOGY L T P C
3 0 0 3
AIM
The course aims to develop the knowledge of students in the area of Cereal, pulse and oil
seed processing and technology. This is necessary for effective understanding specific
aspects of food processing related to these foods. This course will enable students to
appreciate the application of scientific principles in the processing of these materials.
OBJECTIVES
On completion of the course the students are expected to
Be able to understand and identify the specific processing technologies used for
cereals, pulses and oil seeds and the various products derived from these
materials.
Understand the application of scientific principles in the processing technologies
specific to the materials.
Grasp the changes in the composition of foods with respect to the type of
processing technology used.
55
UNIT I CEREALS 15
Cereal Grains- Basic agricultural aspects, structure and composition; Storage, Insect control;
Processing: Wheat- milling, (Atta and maida), quality aspects of flour, wheat proteins and
their function, rheology of flour; wheat based baked products – Bread, Biscuit, Cakes,
Extruded products, Pizza, Chapatis, malting and malt products; Rice- Milling, Parboiling,
Quick cooking rice, Traditional Indian Products- Puffed Rice, flaked rice, Idli/Dosa/vada
mixes and other savouries; Corn- Wet and dry milling, Corn Products – Corn flakes, Corn
starch, canned corn products, puffed product; Oats- Milling, Oat Products – Steel cut, rolled
oats, quick cooking; Traditional and Fermented cereal products
UNIT II OTHER CEREALS AND MILLETS 6
Sorghum, Pearl Millet, Finger millet, Foxtail millet, Kodo Millet - Basic agricultural aspects,
structure and composition; storage, insect control; processing - pearling, Milling, Malting,
Malt based foods, flaked and fermented products; Traditional and Nutritional products based
on finger millet.
UNIT III SUGARS 6
Honey- Composition and Quality aspects; Sugars- Manufacture of table sugar, High
Fructose corn syrup and Glucose syrup; Jaggery – sources, manufacture, uses in traditional
food products; stages of sugar saccharine products
UNIT IV PULSES AND LEGUMES 12
Basic agricultural aspects, structure, composition, storage, insect control, processing-
Milling/splitting, dhal milling, products – puffed, flakes, flour, legume-based traditional
products, flour based Indian sweets and savouries, soya milk, soy protein Isolate, soya
paneer
UNIT V OIL SEEDS AND NUTS 6
Basic agricultural aspects structure, composition, Storage, Insect control; processing:
traditional and modern methods of oil extraction, refining, bleaching, deodorizing,
hydrogenation; oil blends; applications of different oils and fats in food processing &
products.
TOTAL : 45 PERIODS
TEXTS BOOKS
1. Matz, Samuel A. “The Chemistry and Technology of Cereals as Food and Feed”. 2nd
Edition, CBS, 1996.
2. Morris, Peter C. and J.H. Bryce. “ Cereal Biotechnology”. CRC/Wood head Publishing,
2004.
REFERENCES
1. Delcour, Jan A. and R. Carl Hoseney. “ Principles of Cereal Science and Technology”.
3rd Edition. American Association of Cereal Chemists, 2010.
2. Hosney, R.C. “Principles of Cereal Science and Technology”2nd Edition, American
Association of Cereal Chemists, 1994.
3. Karl Kulp. “handbook of Cereal Science and Technology”. 2nd Rev. Edition. CRC Press,
2000.
4. Kole, Chittaranjan. Genome Mapping and Molecular Breeding in Plants”. Springer, 2006
FT 3405 CEREAL, PULSE & OIL SEED TECHNOLOGY L T P C
3 0 0 3
AIM
The course aims to develop the knowledge of students in the area of Cereal, pulse and oil
seed processing and technology. This is necessary for effective understanding specific
aspects of food processing related to these foods. This course will enable students to
appreciate the application of scientific principles in the processing of these materials.
OBJECTIVES
On completion of the course the students are expected to
Be able to understand and identify the specific processing technologies used for
cereals, pulses and oil seeds and the various products derived from these
materials.
Understand the application of scientific principles in the processing technologies
specific to the materials.
Grasp the changes in the composition of foods with respect to the type of
processing technology used.
55
UNIT I CEREALS 15
Cereal Grains- Basic agricultural aspects, structure and composition; Storage, Insect control;
Processing: Wheat- milling, (Atta and maida), quality aspects of flour, wheat proteins and
their function, rheology of flour; wheat based baked products – Bread, Biscuit, Cakes,
Extruded products, Pizza, Chapatis, malting and malt products; Rice- Milling, Parboiling,
Quick cooking rice, Traditional Indian Products- Puffed Rice, flaked rice, Idli/Dosa/vada
mixes and other savouries; Corn- Wet and dry milling, Corn Products – Corn flakes, Corn
starch, canned corn products, puffed product; Oats- Milling, Oat Products – Steel cut, rolled
oats, quick cooking; Traditional and Fermented cereal products
UNIT II OTHER CEREALS AND MILLETS 6
Sorghum, Pearl Millet, Finger millet, Foxtail millet, Kodo Millet - Basic agricultural aspects,
structure and composition; storage, insect control; processing - pearling, Milling, Malting,
Malt based foods, flaked and fermented products; Traditional and Nutritional products based
on finger millet.
UNIT III SUGARS 6
Honey- Composition and Quality aspects; Sugars- Manufacture of table sugar, High
Fructose corn syrup and Glucose syrup; Jaggery – sources, manufacture, uses in traditional
food products; stages of sugar saccharine products
UNIT IV PULSES AND LEGUMES 12
Basic agricultural aspects, structure, composition, storage, insect control, processing-
Milling/splitting, dhal milling, products – puffed, flakes, flour, legume-based traditional
products, flour based Indian sweets and savouries, soya milk, soy protein Isolate, soya
paneer
UNIT V OIL SEEDS AND NUTS 6
Basic agricultural aspects structure, composition, Storage, Insect control; processing:
traditional and modern methods of oil extraction, refining, bleaching, deodorizing,
hydrogenation; oil blends; applications of different oils and fats in food processing &
products.
TOTAL : 45 PERIODS
TEXTS BOOKS
1. Matz, Samuel A. “The Chemistry and Technology of Cereals as Food and Feed”. 2nd
Edition, CBS, 1996.
2. Morris, Peter C. and J.H. Bryce. “ Cereal Biotechnology”. CRC/Wood head Publishing,
2004.
REFERENCES
1. Delcour, Jan A. and R. Carl Hoseney. “ Principles of Cereal Science and Technology”.
3rd Edition. American Association of Cereal Chemists, 2010.
2. Hosney, R.C. “Principles of Cereal Science and Technology”2nd Edition, American
Association of Cereal Chemists, 1994.
3. Karl Kulp. “handbook of Cereal Science and Technology”. 2nd Rev. Edition. CRC Press,
2000.
4. Kole, Chittaranjan. Genome Mapping and Molecular Breeding in Plants”. Springer, 2006
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