Cereals, Pulses and Oil Seed Technology detailed syllabus for Food Technology (Food Tech) for 2019 regulation curriculum has been taken from the Anna Universities official website and presented for the Food Tech students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below.
For Food Technology 6th Sem scheme and its subjects, do visit Food Tech 6th Sem 2019 regulation scheme. The detailed syllabus of cereals, pulses and oil seed technology is as follows.
Course Objective:
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Unit I
Wheat and Rice
Status, major growing areas and production of cereals, millets, pulses and oil seeds in India and the world, structure, Physical properties, Chemical composition,Distribution of nutrients, nutritional and anti-nutritional factors. Wheat Morphology, Physicochemical properties, Wheat Quality, Wheat Milling, quality aspects of flour, wheat proteins and their function, rheology of wheat flour. Paddy Processing and treatment for quality improvement, Milling of rice Conventional Milling, Modern milling, Advantages and disadvantages of milling machineries,calculation of milling efficiency, By products of rice milling, Parboiling of rice, Aging of rice, Enrichment and fortification. Cereal based baked products – Bread, Biscuit, Cakes, Extruded processing and products, Pizza, Chapatis malting and malt products -Processed Foods from rice Breakfast cereals, flakes, puffing, canning and instant rice
Unit II
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Unit III
Legume Processing
Legumes Pre-treatment of pulses for milling, milling of major pulses.Processing of legumes Home scale, cottage Scale and commercial methods of dehulling.Modern techniques in Dal mills.Dal milling – Principle, methods, equipments and effect on quality. Dry and Wet milling of legumes, Fermented Products of legumes. Soaking – Principles, Methods of socking -Sprouting, Puffing, Roasting and Parboiling of Legumes, Physical and Bio-chemical changes during these processes. Cooking quality of dhal – methods, factors affecting quality of dhaland cooking of dhal.Quick cooking dhal, Instant dhal. Soy processing Soya as a source of protein and oil; soya milk, soy protein Isolate, soya paneer, soya sauce; extrusion technology and production of textured vegetable proteins.
Unit IV
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Unit V
Oil Seed Processing
Oil seeds Processing Sesame, Coconut, Groundnut, Mustard, Soybean, Sunflower, Safflower. Oil extraction Traditional Methods, New Technologies in oil seed processing, calculation of extraction efficiency, Oil modification process- hydrogenation, inter esterification and dry fractionation ,utilization of oil seed meals of different food uses. High protein product, like protein concentrates and isolates.
Course Outcome:
For the complete syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier..
Text Books:
- Hamm, Wolf and Richard J Hamilton “Edible Oil Processing” Blackwell Publishing, 2004
- Gunstone, Frank D. “The Chemistry of Oils and Fats Sources, Composition, Properties and Uses” Blackwell Publishing, 2004.
- Matz, Samuel A. ” The Chemistry and Technology of Cereals as Food and Feed” 2ndEdition, CBS, 1991.
- Delcour, Jan A. and R. Carl Hoseney. “Principles of Cereal Science and Technology”. 3rdEdition. American Association of Cereal Chemists, 2010.
- Kulp, Karel “Handbook of Cereal Science and Technology”. 2ndEdition,CRC Press, 2000.
- Chakraverty A. Post-harvest Technology of Cereals, Pulses and Oilseeds. Oxford and IBH.2006.
For detailed syllabus of all other subjects of Food Technology, 2019 regulation curriculum do visit Food Tech 6th Sem subject syllabuses for 2019 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.