Seeratpreet Kaur

Diversity in quality traits amongst Indian wheat varieties I: flour and protein characteristics.

The relationships of polymeric as well as monomeric proteins (unextractable and extractable) with various flour properties amongst Indian wheat varieties were evaluated. Unextractable polymeric proteins and unextractable monomeric proteins in flours ranged from 23.83% to 51.97% and 48.03% to 76.17%, respectively. Varieties with higher grain hardness index resulted into flours with higher a(∗), ash content and protein content. Unextractable polymeric and monomeric proteins were related to grain hardness index. Unextractable polymeric proteins showed a positive correlation with gluten index and LASRC. Majority of varieties with HMW-GS combinations of 91kDa+80kDa+78kDa+74kDa PPs showed very high grain hardness index (97-100).

Effect of banana flour, screw speed and temperature on extrusion behaviour of corn extrudates.

Effect of extrusion parameters (banana flour, screw speed, extrusion temperature) on extrusion behaviour of corn grit extrudates were studied. Second order quadratic equations for extrusion properties as function of banana flour (BF), screwspeed (SS) and extrusion temperature (ET) were computed. BF had predominant effect on the Hunter color (L*, a*, b*) parameters of the extrudates. Addition of BF resulted in corn extrudates with higher L* and lower a* and b* values. Higher ET resulted in dark colored extrudates with lower L* and a* value. Higher SS enhanced the lightness of the extrudates. Expansion of the extrudates increased with increase in the level of BF and ET. WAI of the extrudates decreased with BF whereas increased with SS. However, reversed effect of BF and SS on WSI was observed. Flextural strength of the extrudates increased with increase in SS followed by BF and ET. The addition of BF and higher ET resulted in extrudates with higher oil uptake.