Correction: Study on the utilization of by-products of wheat milling industry for the development of biodegradable plates.

[This corrects the article DOI: 10.1007/s13197-023-05738-8.].

Study on the utilization of by-products of wheat milling industry for the development of biodegradable plates.

The present study aims at utilizing wheat bran and resultant atta to produce biodegradable-edible plates as an alternative to plastic plates. The edible plates were prepared using different combinations of wheat bran and resultant atta in different ratios viz., WB, 90:10 (WR10); 80:20 (WR20), 70:30 (WR30). Using farinograph, it was observed that the higher the bran higher the water absorption. The doughs from the blends were prepared with water at two different temperatures (100 °C and 27 °C), sheeted, moulded and baked. Plates produced from WR10, 20, 30 were analysed further and based on break test, leak test and sensory WR30 was chosen as the best. WR 30 was found to leak at 23.01 ± 0.24 min with hot water and 85.42 ± 0.11 min with water at room temperature. Moisture, ash, fat, protein, and total dietary fibre content was 4.3 ± 0.016, 4.90 ± 0.08, 3.86 ± 0.075, 16.06 ± 0.082 and 26.92 ± 0.166 respectively. Shelf-life predicted for plate was 250-285 days based on MSI studies done.

Application and effect of hybrid grinding techniques on the quality of stone chakki atta (whole wheat flour) and flat bread.

Industrially packaged whole wheat flour (atta) is manufactured in motorized stone chakkis, which consumes more electric power. Present study is aimed towards evaluating the effect of hybrid grinding technique of wheat using roller mill on its grinding characteristics and quality of chakki atta and chapatti. Wheat was passed through the pair of first break rolls in MLU 202 with the roll gaps of 1 and 0.9 mm for two different samples. Electrical parameters for grinding energy were compared and the pre-milled wheat was ground in the stone chakki. Atta obtained from 2 different variations and control stone chakki atta were compared for physico-chemical, rheological and chapati making quality. Damaged starch increased from 15.25 for control atta to 17.3% for 0.9 mm sample, whereas, farinograph water absorption increased from 75.9 to 78.9% respectively. Chapatis were prepared and sensory studies were carried out. Chapati colour was found to be brighter for 0.9 mm sample.

Effect of grinding techniques and supplementation of quinoa on the carbohydrate profile of tortillas.

With an aim of studying the implication of the milling interventions and supplementation of non-wheat grains on the effect of the carbohydrate digestive profile of wheat flour the present study was conducted. Quinoa grain was selected for the study due its higher protein content and better amino acid profile than that of cereal grains. Milling of grains to produce atta (whole wheat flour) was carried out using traditional method of stone chakki mill and the other method of separation and recombination of different stream using roller mill. The atta flour was then supplemented with the quinoa flour in different combinations and the physico-chemical, rheological and product making characteristics were studied. The milling technique has an impact on the damaged starch with the difference of around 6% across the flour samples which further impacted the water absorption capacity and the gelatinization temperature of the flour. Carbohydrate digestive profile of the prepared tortillas have shown significant difference when the atta from roller mill substituted with quinoa flour upto 15%. Starch digestibility index of stone chakki atta was higher SDI (78.71) than that of roller milled quiooa supplemented flours (38.52 and 36.74). The rapidly digestible sugar decreased and the slow digestible sugar increased as compared to stone chakki atta tortillas which combinedly is responsible for lower glycaemic index. In the commercial point of view this will open a new avenue for food manufacturer to produce value added and healthy products from quinoa. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-022-05365-9.

Milled fractions of common buckwheat (Fagopyrum esculentum) from the Himalayan regions: grain characteristics, functional properties and nutrient composition.

This study evaluates and compares the milled fractions of buckwheat (Fagopyrum esculentum) for their physical, functional properties and nutritional composition. Four samples of buckwheat from the Indian Himalayan regions were roller-milled into five fractions: fine-flour, grits, bran, hull-1 and hull-2. The water activity of the grains lies between 0.77 and 0.83%. The L* values were in the range of 22.77 ± 0.36 to 24.46 ± 0.37 for the four buckwheat grains. Water binding capacity and oil binding capacity showed an increasing pattern of fine flour > grits > bran > hull-1 whereas the swelling power exhibited a reverse trend. The maximum (20.03 ± 1.82%) and the minimum (3.19 ± 0.12%) protein content were found in bran and fine-flour fractions respectively. Highest starch content was detected in fine-flour (73.19 ± 2.00-76.32 ± 2.36%) and lowest in hull-1 (11.02 ± 2.00-17.54 ± 2.36%) with no significant (p > 0.05) difference between different samples. Fine-flour exhibited the lowest phytates content (0.59 ± 0.00-0.62 ± 0.01%) whereas bran has highest tannins (0.06 ± 0.03-1.39 ± 0.02). Milled fractions with specific functional properties and nutrients composition have potential for different food applications.

Milling interventions for the production of atta for Indian flat bread with low carbohydrate digestibility.

Study was aimed to produce atta for chapati, an Indian flat bread with low carbohydrate digestibility through different milling interventions; processing and formulating a functional ingredient mix (FM). Granulation, physico-chemical, rheological and chapati making characteristics of chakki atta, CA (control), roller mill atta (RA); RA replaced with 5, 10 and 15% FM (5, 10 and 15% RAFM) were evaluated. RA and RAFM samples showed lower water absorption, higher dough stability, pasting temperature and peak viscosity than CA. Evaluation of carbohydrate digestive profile showed differences in the pattern of carbohydrate digestibility and glucose release between the chapatis prepared from CA, RA and 10% RAFM. Rapidly available glucose (RAG), an indicator of glycemic response in vivo, was found to be lower in the 10% RAFM than CA. It can be concluded that milling interventions and compositional differences together determine the carbohydrate digestibility of the atta.

Effect of grain moisture content during milling on pasting profile and functional properties of amaranth fractions.

Evaluation of functional properties of milled fractions of grain amaranth may be useful to decide the end uses of the grain. Hence, pasting profiles of amaranth fractions obtained by milling the grains at different moisture contents were studied in relation with their starch profile and also with their swelling power and solubility indices. It was observed that, for flour fraction, the viscosity parameters were lowest at 14-16 % moisture content. Swelling power and solubility indices of the samples varied as a function of grain moisture content. The middling fraction also showed similar pasting pattern with the variation of grain moisture content. The seed coat fractions showed higher gelatinization temperature compared to that of fine flour and middling fractions. However, starch content of the fine seed coat fraction was comparable with that of the flour and middling fractions. The coarse seed coat fraction showed lower viscosity parameters than the other samples. Viscosity parameters correlated well among themselves while, they did not show significant correlation with the starch content. However, the viscosity parameters showed negative correlation with the soluble amylose content. The study revealed that, the fractions obtained by milling the grains at different moisture content show differential pasting profiles and functional properties.

A study on rheological characteristics of roller milled fenugreek fractions.

Fenugreek seeds were fractionated by roller milling to get various fractions. The roller milled fractions and whole fenugreek flour (WFF) were evaluated for the flow behavior and time-dependent flow properties using a rotational viscometer at the temperatures of 10-60 (0)C. The samples subjected to a programmed shear rate increase linearly from 0 to 300 s(-1) in 3 min and successive decrease linearly shear rate from 300 s(-1) to 0 in 3 min. The roller milled fractions and WFF paste exhibited non-Newtonian pseudoplastic behavior. Difference in hysteresis loop area was observed among the roller milled fractions and WFF, being more noticeable at lower temperatures. Power law and Casson models were used to predict flow properties of samples. The power law model described well the flow behavior of the roller milled fractions and WFF at temperatures tested. Except flour (FL) fraction, consistency coefficient, m, increased with the temperature both in the forward and backward measurements. The roller milled fractions and WFF exhibited rheopectic behavior that increased viscosity with increasing the shear speed and the temperature. For all the sample tested, initial shear stress increased with increase in shear rate and temperature.

Rheological, physico-sensory, nutritional and storage characteristics of bread enriched with roller milled fractions of black gram (Phaseolus mungo L.).

Black gram grains were fractionated using roller flour mill. Effect of combination of additives (CA) namely dry gluten powder, sodium stearoyl-2-lactylate, fungal α-amylase on the rheological and bread making characteristics of wheat flour partly replaced with roller milled fractions of black gram was studied. With increase in the addition of straight run flour (SRF), protein rich fraction (PRF), protein and fiber rich fraction (P&FRF) from 0 to 20 %, fiber rich fraction, FRF (0-15 %), the farinograph water absorption increased and dough stability decreased; amylograph pasting temperature increased and peak viscosity decreased; bread volume decreased and crumb firmness value increased indicating adverse effect of these fractions on the rheological and bread making characteristics of wheat flour. Sensory evaluation showed that breads were acceptable only up to the level of 15 % for SRF, PRF & P&FRF and 10 % for FRF. However, when CA containing dry gluten powder, sodium stearoyl-2-lactylate and fungal α-amylase was incorporated the overall quality of the products improved. Use of these fractions increased the protein and fiber contents of bread by 1.24-1.66 and 1.48-3.79 times respectively. The results showed that possibility of utilising roller milled black gram fractions along with CA to improve the taste, texture and nutritional quality of bread.

Roller milling process for fractionation of fenugreek seeds (Trigonella foenumgraecum) and characterization of milled fractions.

The fenugreek seed is the richest source of soluble and insoluble fiber and also known for its medicinal and functional properties. The major objective of this present study is fractionation of the fenugreek by roller milling method and characterization of roller milled fractions. The effects of moisture conditioning on fenugreek roller milling were studied using standard methods. The results observed were increase in coarse husk from 33.75-42.46 % and decrease in flour yield from 49.52-41.62 % with increase in addition of moisture from 12-20 %. At 16 % conditioning moisture, the yield of coarse husk was 40.87 % with dietary fiber and protein content of 73.4 % and 6.96 % respectively. The yellowness value (b) for the coarse husk (29.68) found to be lowest at 16 % conditioning moisture compared to the other coarse husk samples, showing maximum clean separation. The fiber fractions showed the viscosity of 6,392 cps at 2 % w/v concentration. The flour fraction was higher in protein (41.83 %) and fat (13.22 %) content. Roller milling process of fenugreek was able to produce > 40 % of coarse husk with 73.4 % dietary fiber (25.56 % soluble & 47.84 % insoluble) and > 48 % flour with 41.83 % protein content, where as the whole fenugreek contained 22.5 % protein & 51.25 % dietary fiber. Thus roller milling has proved to be a valuable method for the fractionation of fenugreek to obtain fiber and protein rich fractions.

Roller milled black gram (Phaseolus mungo) semolina and its influence on the quality characteristics of high protein pasta.

Black gram (Phaseolus mungo) was roller milled into semolina (BGS) and was substituted at 25, 50 and 75 % levels in vermicelli making in this investigation. There was an increase in ash and protein content as the inclusion of BGS in blends increased. The quality characteristics of pasta showed marginal increase in cooking loss up to 50 % level of BGS. The firmness value did not change much up to 50 % BGS in pasta. At 75 % level of BGS, the cooking loss and stickiness value were highest (6.10 % and 0. 90 N) whereas firmness value and overall quality score were lowest (4 N and 27.5/40) indicating that the pasta had mushy, indiscrete, sticky strands and had a prominent beany odour making it unacceptable. Hence 50 % BGS was considered optimum in vermicelli. The pasta made with 50 % BGS inclusion had a protein and dietary fiber content of 15.30 % and 8 % as against the control value of 11.30 and 4.20 % respectively.

Roller milling fractionation of green gram (Vigna radiata): optimization of milling conditions and chemical characterization of millstreams.

In the view of recent growing interest in utilization of grain fractions as food ingredient, present investigation was carried out to evaluate the roller milling potential of green gram. The effect of conditioning moistures on green gram roller milling were studied. The results showed decrease in flour yield from 85.56 to 58.74 % with increase in conditioning moisture from 10 to 16 %. Higher yield of flour was observed from the first (C1), second (C2) and third (C3) reduction passages; whereas, the first (B1), second (B2) and third (B3) break passages produced less flour. The distribution of protein, dietary fiber, ash and fat in different flour streams and by-products from roller milled fractions of green gram showed wide variation. The protein content increased with increasing numbers of breaks and reductions in the flour streams. The highest protein content of 30.16 % was found in bran duster flour and lowest (11.32 %) in fine seed coat. The protein content of break streams was found lower than reduction streams. The dietary fiber content of coarse seed coat was highest (71.17 %) followed by the fine seed coat (57.22 %). The microstructure studies of milled fractions of green gram showed more deformed and damaged starch granules in reduction flour streams than break flour streams.

Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta.

Wheat flour fractioned by sieving into four different particle size fractions namely finer fractions (<75 and 75-118 µm), coarser fractions (118-150 and >150 µm) were analyzed for their chemical, rheological, bread & parotta making characteristics. The finer fractions had lower ash, higher dry gluten, damaged starch and sodium dodecysulphate (SDS)-sedimentation value than the coarser fractions. The flour from finer fractions gave bread with best sensory and textural attributes. The parottas from finer fractions showed significantly higher sensory scores for colour, texture, layers, mouthfeel and overall quality score than the coarser fractions. In the micrograph of finer flour fractions, higher number of loosened single starch granules than the aggregates of starch and protein matrix were seen as compared to coarser fractions. These studies indicate that the flour from the finer fractions produce higher quality bread, parotta owing to the presence of higher damaged starch content, quantity and quality of protein in these fractions than coarser fractions.

Chemical, rheological and bread making characteristics of bran duster flours from roller flourmills.

Bran dusters are used in the wheat flour milling process to increase flour extraction rate. Chemical, rheological and bread characteristics of bran duster flours (BDR1, BDR2, BDR3) and straight run flour (SRF) obtained from two commercial roller flour mills were analyzed. Important chemical characteristics such as ash, dry gluten content, sedimentation value, damaged starch and falling number of bran duster flours were determined. Rheological behavior was tested using farinograph and alveograph equipments. The results showed an increase in ash, dry gluten content and Zeleny's sedimentation value for bran duster flours compared to SRF. Rheological characteristics indicated higher farinograph dough development time and stability values for bran duster flours. Alveograph characteristics indicated higher extensibility and lower elasticity values for bran duster flours. Over all quality score of bread for BDR1 from A and B roller flour mills ranged from 73.4 to 74.7, BDR2 (79-81.8), BDR3 (69-70.4) as against SRF (85.4-86.3).

The cumulative ash curve: a best tool to evaluate complete mill performance.

Slick test is carried out by a flour miller to qualitatively segregate the flour from different streams in a roller flour mill. This test is done manually by pressing flour samples on tray using thin bladed paddle (the slick) and inspecting color or dress of the sample. However, the test is subjective and totally depends on human judgment. Cumulative ash curve relates to cumulative flour ash content and cumulative flour yield, which could help a flour miller to be more precise while selecting flour streams for different needs. In this study, cleaning and conditioning of wheat was carried out in the pilot plant of International School of Milling Technology (ISMT). Further, roller flour milling of wheat was done. Flour from different streams (four breaks, five reductions) was collected. Each flour stream was analyzed for ash content using standard AACC methods. The analytical values of ash content were used to plot the cumulative ash curve. It was found that ash content increased in the break passages from first to last break, with exception of first break (ash content 0.71%). An increase in percentage of ash was observed in the reduction passages (C1 to C5), however, C3 ash (0.76%) was slightly higher than that of C4 (0.65%). Higher yield of flour with minimum ash content was obtained from the front reduction passages C1 and C2; whereas, the break passages and the tail end reduction passages produce less flour with higher ash content.