Abstract
Wheat is a staple food throughout the world. Sprouted wheat contains numerous vitamins, secondary plant ingredients, enzymes, mineral nutrients and trace materials. The present work was carried on drying of sprouted wheat (Triticum aestvum) in a laboratory fluidized bed using different operating conditions. Physical properties including bulk density, tapped density, particle density and porosity were determined for various forms of wheat. The proximate analysis and handling properties were measured. The entire drying period was considered to follow falling rate period. The experimental data were modeled using Fick’s diffusion equation and the effective diffusivity coefficients were found to be within the range of 7.3 × 10–10 to 30.4 × 10–10 m2/s. Malting caused significant increase in protein content. During drying lightness increased, while yellowness and redness decreased. The dehydrated sprouted wheat exhibited excellent reconstitution andkeeping quality. The dehydrated sprouted wheat flour can be used for making noodles, pasta, laddu, bread, unleavened bread, porridge and gruels for newborns.
Nomenclature
- a
Redness/greenness
- b
Yellowness/blueness
- BI
Browning index
- C
Chroma value
- CI
Carr Index
- db
Dry basis
- Deff
Effective moisture diffusivity (m2/s)
- Do
Diffusion constant (m2/s)
- ΔE
Total color change
- h°
Hue angle
- HR
Hausner ratio
- L
Lightness
- M
Moisture content at time t (kg/kg) (db)
- M.C.
Moisture content (kg/kg) (db)
- Me
Equilibrium moisture content (kg/kg) (db)
- Mo
Initial moisture content (kg/kg) (db)
- MR
Moisture ratio
- R
Redness over yellowness
- SD
Standard deviation
- ρbulk
Bulk density (kg/m3)
- ρpar
Particle density (kg/m3)
- ρtapp
Tapped density (kg/m3)
- ε
Porosity (–).
References
1. USDA. Dietary guidelines for Americans 2005. Washington, DC: U.S. Department of Agriculture, 2006. Available at: http://www.healthierus.gov/dietaryguidelines/Search in Google Scholar
2. BazzanoI, HeJ, OgdenL, LoriaC, WheltonP. Dietary fibre intake and reduced risk ill coronary heart disease in US men and women. Arch Intern Med2003;163:1897–904.10.1001/archinte.163.16.1897Search in Google Scholar
3. HodgeAM, EnglishDR, O’DeaK, GilesCG. Glycemic index and dietary fiber and the risk of Type 2 diabetes. Diabetes Care2004;27:2701–06.10.2337/diacare.27.11.2701Search in Google Scholar
4. BazzanoIA, SongY, BubesV, GoodCK, MansonJE, LiuS. Dietary intake of whole and refined grain breakfast cereals and weight gain in men. Obes Res2005;13:1952–60.10.1038/oby.2005.240Search in Google Scholar
5. MillerH, KanterM, MarquartI, PrakashA, RigelhofF. Antioxidant content of whole grain breakfast cereals, fruits and vegetables. J Am Coll Nutr2000;19:312s–9s.10.1080/07315724.2000.10718966Search in Google Scholar
6. SlavinJL, MartiniMC, JacobsDR, MarquaartL. Plausible mechanisms for the protechiveness of whole grains. Am J Clin Nutr1999;70:459S–63S.10.1093/ajcn/70.3.459sSearch in Google Scholar
7. HeidWG. U.S. Wheat industry, agricultural economics, statistics and cooperative service, report no. 432. U.S. Department of Agriculture, Washington, DC, 1979.Search in Google Scholar
8. FAO, Production Yearbook. Food and agriculture organization of the United Nations. Rome, 1980.Search in Google Scholar
9. SalunkheDK, KadamSS, ChavanJK. Postharvest biotechnology of food legumes. Florida: CRC Press, 1985.Search in Google Scholar
10. HaidaH, PudelS, BehnsW, MorlL. Experimental investigations about fluidized bed drying of plant sprouts. Paper presented at 15th International Drying Symposium (IDS 2006), Budapest, Hungary, 20–23 August 2006: 1345–8.Search in Google Scholar
11. LivingstoneAS, FengJJ, MalleshiNG. Development and nutritional quality evaluation of weaning foods based on malted, popped and roller dried wheat and chickpea. Int J Food Sci Technol1983;28:35–43.10.1111/j.1365-2621.1993.tb01249.xSearch in Google Scholar
12. Javalangi and Vaidehi. Protein and energy. Beverage Food World1986;4:35–8.Search in Google Scholar
13. SajilataG, SinghalRS, KulkarniPR. Weaning foods: a review of the Indian experience. Food Nutr Bull2002;23:208–26.10.1177/156482650202300210Search in Google Scholar
14. WhitneyEN, RolfesSR. Understanding nutrition, 9th edn. Florence, KY: Wadsworth Publishing/Cengage Learning, 2002:576.Search in Google Scholar
15. HamadM, FieldsML. Evaluation of the protein quality and available lysine of germinated and fermented cereals. J Food Sc1979;44:456–9.10.1111/j.1365-2621.1979.tb03811.xSearch in Google Scholar
16. SuhasiniAW, MuralikrishnaG, MalleshiNG. Free sugars and non-starch polysaccharide contents of good and poor malting varieties of wheat and their malts. Food Chem1997;60:537–40.10.1016/S0308-8146(97)00027-7Search in Google Scholar
17. AOAC. Official method of analysis. Washington, DC: Association of Official Analytical Chemist, 1990.Search in Google Scholar
18. JinapongN, ManopS, PimonJ. Production of instant soymilk powder by ultrafiltration, Spray drying and fluidized bed agglomeration. J Food Eng2008;84:194–205.10.1016/j.jfoodeng.2007.04.032Search in Google Scholar
19. LopezA, PiqueMT, RomeroA. Simulation on deep bed drying of hazelnuts. Drying Technol1998;16:651–65.10.1080/07373939808917428Search in Google Scholar
20. LozanoJE, IbarzA. Color changes in concentrated fruit pulp during heating at high temperatures. J Food Eng1997;31:365–73.10.1016/S0260-8774(96)00079-9Search in Google Scholar
21. MaskanM. Kinetics of color change of kiwifruits during hot air and microwave drying. J Food Eng2001;48:169–75.10.1016/S0260-8774(00)00154-0Search in Google Scholar
22. ZhangM, De BaerdemaekerJ, SchrevensE. Effects of different varieties and shelf storage conditions of chicory on deteriorative color changes using digital image processing and analysis. Food Res Int2003;36:669–76.10.1016/S0963-9969(03)00015-2Search in Google Scholar
23. McGuireRG. Reporting of objective color measurements. Horticulture Sci1992;27:1254–5.10.21273/HORTSCI.27.12.1254Search in Google Scholar
24. BatuA. Determination of acceptable firmness and color values of tomatoes. J Food Eng2004;61:471–5.10.1016/S0260-8774(03)00141-9Search in Google Scholar
25. BalasubramanianS, ViswanathanR. Influence of moisture content on physical properties of minor millets. J Food Sci Technol2010;47:279–84.10.1007/s13197-010-0043-zSearch in Google Scholar
26. ShepherdH, BhardwajRK. Moisture dependent physical properties of pigeon pea. J Agric Eng Res1986;35:227–34.10.1016/S0021-8634(86)80060-9Search in Google Scholar
27. DuttaSK, NemaVK, BhardwajRK. Physical properties of gram. J Agric Eng Res1988;39:259–68.10.1016/0021-8634(88)90147-3Search in Google Scholar
28. SutharSH, DasSK. Some physical properties of karingda (Citrullus lanatus (Thumb) Mansf) seeds. J Agric Eng Res1996;65:15–22.10.1006/jaer.1996.0075Search in Google Scholar
29. KonakM, ArmanKC, AydinC. Physical properties of chick pea seeds. Biosyst Eng2002;82:73–8.Search in Google Scholar
30. CalisirS, MarakogluT, OgutH, OzturkO. Physical properties of rapeseed (Brassica napus oleifera L). J Food Eng2005;69:61–6.10.1016/j.jfoodeng.2004.07.010Search in Google Scholar
31. KaleemullahS, KailappanR. Monolayer moisture, free energy change and fractionation of bound water of red chilies. J Stored Prod Res2007;43:104–10.10.1016/j.jspr.2005.12.001Search in Google Scholar
32. MadambaPS, DriscollRH, BuckleKA. The thin layer drying characteristics of garlic slices. J Food Eng1996;29:75–97.10.1016/0260-8774(95)00062-3Search in Google Scholar
33. SacilikA, ElicinAK, UnalG. Drying kinetics of uryani plum in a convective hot air dryer. J Food Eng2006;76:362–8.10.1016/j.jfoodeng.2005.05.031Search in Google Scholar
34. HeimdalH, KuhnBF, PollL, LarsonLM. Biochemical changes and sensory quality of shredded and MA-packed iceberg lettuce. J Food Sci1995;60:1265–8.10.1111/j.1365-2621.1995.tb04570.xSearch in Google Scholar
35. SripriyaG, AntonyU, ChandraTS. Changes in carbohydrate, free amino acids, organic acids, phytate and HCl extractability of minerals during germination and fermentation of finger millet (Eleusine Coracana). Food Chem1997;58:345–50.10.1016/S0308-8146(96)00206-3Search in Google Scholar
36. TraoreT, MouquetC, Icard-VerniereC, TraoreAS, TrecheS. Changes in nutrient composition, phytate and cyanide content and alpha-amylase activity during cereal malting in small production units in Ouagadougou (Burkina Faso). Food Chem2004;88:105–14.10.1016/j.foodchem.2004.01.032Search in Google Scholar
37. TianB, XieB, ShiJ, WuJ, CaiY, XuT, et al. Physicochemical changes of oat seeds during germination. Food Chem2010;119:1195–200.10.1016/j.foodchem.2009.08.035Search in Google Scholar
38. OpukuAR, OhenhenSO, EjioforN. Nutrient composition of millet (Pennisetum thyphoides) grains and malts. J Agric Food Chem1981;29:1247–8.10.1021/jf00108a036Search in Google Scholar PubMed
39. Suherman, Djaeni, and Widayat. Proceeding of International Drying Symposium, Magdeburg, Germany, 3–6 October 2010: 1605–11.Search in Google Scholar
©2014 by Walter de Gruyter Berlin / Boston
