FT5612: Cereal, Pulses and Oil Seed Technology Laboratory Syllabus for Food Tech 6th Sem 2019 Regulation Anna University

Cereal, Pulses and Oil Seed Technology Laboratory 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 cereal, pulses and oil seed technology laboratory is as follows.

Course Objective:

The course aims to

• evaluate different physical and chemical properties of cereals, pulses and oil seeds.
• determine the effects of different processing and conditions for cereals, pulses and oilseeds

List of Experiments:

1. Determination of physical and chemical properties of grain and flour- thousand grain weight, sieve analysis, colour, sedimentation value, Liquid number, falling number, hardness, gluten index.
2. Production of malt and Value added products from cereals and millets.
3. Production and characterisation of modified starch.
4. Studies on cooking quality of cereals (cooking time, grain elongation, etc)
5. To study the methods of extraction of oil from oilseeds
6. Determination of under milled grains from polished rice
7. Production of Ready-to-eat breakfast cereals by extrusion cooking
8. Determination of alcoholic acidity of the sample of the wheat flour / Maida.
9. Experiment on leavening action of baking powder, sodium- bicarbonate and ammonium bicarbonate in cake.
10. Determination of dough rising capacity of yeast
11. Studies of dough characteristics- farinographic, amylograph and extensiographic
12. Preparation and evaluation of biscuits and bread
13. Shelf life studies of cereal and legume grains having different moisture levels.
14. Determination of Polenske value of wheat flours.
15. Optimization and production of fermented bakery products,

Course Outcome:

At the end of the course the students will be able to

1. gain knowledge of processing technologies for cereals, pulses and oilseeds in compliance with food standards
2. understand the application of scientific principles in the processing technologies related to these foods.
3. understand the specific aspects of products from these foods.

Text Books:

1. Matz, Samuel A. “The Chemistry and Technology of Cereals as Food and Feed” 2 nd Edition, CBS, 1991.
2. Chakravarty 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.