Recent Research in Cereal Technology At NIFSAT in 2008-2009

2008-09

Biochemical, Functional and Technological properties of

Wheat Germ

T his project at NIFSAT was undertaken to study stability, acceptability and bioavailability of cookies
prepared from different wheat germ fractions: Wheat germ oil( WGO) & Defatted wheat germ(DFGW)

Effect of Modified Whey protein concentrates on physical,

thermal & Rheological Properties of Frozen Dough

T he Water distribution changes occurring during extended frozen dough storage results in quality and
stability problems in final products. The use of natural additives in food preparation is gaining
popularity. The dairy whey proteins are important natural additives and modified whey protein
concentrates (mWPC) is an important functional ingredient having wide applications. The present research
at NIFSAT was designed to determine the effect of (mWPC) on physical, thermal and sensory properties of
frozen dough made from wheat flours of different content.

Biochemical & technological Characterization of Pakistan

Rice & Protein Isolates

T he present research was carried out to compare different Pakistani rice varieties & their milling
fractions for physiochemical and functional characteristics. The protein isolates of these rice varieties
were extracted through conventional Osborne method and pre-extraction processing of enzymatic
hydrolysis of Starch (PPEHS) & were characterized for different functional properties.

The physical characteristics like grain length, width and 1000 grain weight varied significantly among
different rice varieties; however grain thickness showed non-significant differences among rice varieties. The
highest grain length was significantly the highest in Super Basmati and grain width was found the highest in
rice variety IRRI-6.The highest 1000 grain weight was yielded in the rice variety KS-282.

The moisture, crude fat, crude protein, crude fiber and ash contents showed highly significant differences
among different rice varieties & white and brown rice milling fractions. The moisture content varied from
9.65 to 11.26% among rice varieties. The brown rice milling fractions possessed slightly higher moisture
(10.40%) content in comparison with the white rice milling fractions (10.27%). The crude fat content was
found in KS-282 (1.77%) while the lowest crude fat content (1.48%) was found in Super Basmati. The brown
rice milling fractions contained higher crude fat contents than white rice milling fractions. The fiber & ash
content was found significantly the highest in rice variety KS-282. The brown rice milling fractions contained
higher contents of crude fiber & ash than White rice milling fractions.

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 Recent Research in Cereal Technology At NIFSAT in 2008-2009
2008-09

Effect of wheat flour extraction rates on physiochemical

characteristics of Sourdough Flat Bread

N aan is a yeast/chemical leavened commercial flat bread of Pakistan, prepared from lower
extraction wheat flour. Sourdoughs Breads are produced in the world but previously, no work has
been done on the production of Sourdough Naan. This project was designed at NIFSAT to
determine the suitability of different Pakistani wheat varieties for the production of Naan and to evaluate
the wheat flour extraction rates and mixed starter cultures of yeast on the quality of Sourdough Naan.

Pakistani wheat varieties namely Inqalab-91, Auqab-2000, Iqbal-2002, AS-2000 were analyzed for 1000
kernel weights, test weight, wet & dry gluten, falling numbers, particle size index, SDS sedimentation value,
Pelshenke value, proximate composition & rheological characteristics. The Naan were prepared following
the traditional method based on yeast fermentation process & evaluated for various sensory attributes like
color, texture, flexibility, chew-ability and overall acceptability by a panel of 10 judges on a 0 point hedonic
scale.

Wheat varieties were found to be significantly different with regards to physical, milling & rheological
characteristics. The variety AS-2002 showed the highest thousand kernel & test weights as well as wet
gluten content, SDS-sedimentation & pelshenke value. Among the proximate composition & rheological
characteristics, AS-2002 had the highest crude protein, water absorption, tolerance index & softening of
dough. The naan prepared from AS-2002 were awarded the highest score for color, texture, flexibility and
overall flexibility.

Isolation, Characterization & Utilization of starter culture

for production of Sourdough Bread

T he cereals were grown over 73% of total world harvested area & contribute over 60% of world food
production providing dietary fiber, proteins, energy, minerals & vitamins required for human health.
Wheat is the most important cereal grains used in bread making. The lactic acid fermentation of
cereal is known since long & is being used in Asia & Africa for production of different foods. The
fermentation depends on the oxidation of carbohydrates & related derivatives to generate the end-products
such as acids, alcohol & carbon dioxide which contribute towards aroma & preservation of the product. THE
micro-organisms by virtue of their metabolic activities, contribute to the development of characteristic
properties like taste, aroma, appearance, texture, shelf life & to the product safety.

Keeping in view all benefits of Sourdough technology this study was planned at NIFSAT to isolate the starter
culture & optimize the processing conditions like temperature & time for production of Sourdough bread.
The starter culture ( Lactobacillus brevis, Lactobacillus fermentum & Lactobacillus Plantarum) were isolated
from laboratory fermented Sourdoughs & further characterized on the basis of their morphological,
physiological & biochemical characteristics. The characterized strains were used for production of Soudough

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& ultimately for Sourdough bread. The bread prepared from different starter cultures with varying
fermentation times were analyzed for acidification, Sensory characteristics, microbiological & shelf life to
explore the potential of Sourdough technology.

Extraction, Characterization & Utilization of β-glucan

A mong cereals the Barley & Oats are the richest source of soluble fiber especially B-glucan. The
potential use of B-glucan from barley & oat as functional food has received less attention on global
level. The B-glucan in the form of gum pellets extracted from barley & oat can be used as a
functional ingredient in various food products. Its extraction from cereal sources is a difficult task & its yield
& recovery is affected by parameters like temperature & pH. Temperature & pH of extraction medium may
also affect the physiochemical & functional properties of extracted B-glucan. Several health benefits are also
associated with regular consumption of B-glucan. These benefits including lowering of blood cholesterol &
blood glucose, increasing vitamins bio-availability & controlling colon cancer, diverticulosis & Piles. Keeping
in view all benefits of this functional ingredient this study was conducted at NIFSAT to optimize the
conditions like temperature pH for optimum extraction of B-glucan from local barley & oat varieties. The
extracted B-glucan gum pellets were assayed for physical, chemical & biological parameters & used for
production of leavened bread. Finally effect of extracted B-glucan on serum biochemical profile of rats was
investigated.

Composition of barley & oat flours demonstrated a significant variation in dietary fiber & B-glucan content
between these sources. B-glucan content & total dietary fiber (TDF) in barley & oat flours ranged from 4.01-
4.82% & 11.09-12.69% respectively. Barley flours contained higher content of dietary fiber, pentosan & B-
glucan as compared to oat flour. Yield & recovery of B-glucan was significantly affected by the sources, pH &
temperature of extracted medium. Increase in temperature significantly improved the yield of B-glucan gum
pellets. The yield of B-glucan gum pellets was higher in barley flour as compared to oat flour.

Development of Functional Beverages from Barley

B arley ( Hordeum vulgare L.) is one of the first ancient plant species. It is rich in dietary fiber &
processing mixed linkage (1-3), (1-4) B-D-glucans, a soluble fiber component. THE nutritional &
functional properties of B-glucan make it suitable ingredient to use in functional foods. The B-glucan
was used for the development of functional beverages at NIFSAT.

The barley flour contained crude protein, crude fat, crude fiber, ash & nitrogen free extract (NFE) 11.65%,
2.31%, 6.75%, 2.22% & 77.07% respectively. The barley flour possessed he total dietary fiber (TDF) & B-
glucan content 11.48% & 4.87% respectively. The crude protein, crude fat, crude fiber, ash & NFE in B-glucan
was found 9.96%, 1.17%, 7.22%, 1.72% & 76.38% respectively. The B-glucan contained the soluble dietary
fiber (SDF), insoluble dietary fiber (IDF) & a total dietary fiber ( TDF) 75.05%, 10.25% 85.30% respectively.
The B-glucan possessed 2.63% pentasons. The crude fat & ash contents in B-Glucan gum pellets were found
1.17% & 1.72% respectively.

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The L-value (Color Index) of functional beverages increased significantly as the level of B-glucan increased in
the formulations of different beverages.

References:
Theses Section of cereal technology in the library of National Institute of Food Science & Technology

1) Shabbir M. Asim, Biochemical & technological Characterization of Pakistan Rice & Protein Isolates
2) Mohayudin Ghulam, Effect of wheat flour extraction rates on physiochemical characteristics of
Sourdough Flat Bread

3) Saeed M. , Isolation Characterization & Utilization of Starter culture for production of Sourdough Bread
4) Ahmad Asif, Extraction, characterization & Utilization of B-glucan
5) Din Ahmad, Development of Functional Beverages from Barley