Cereal & Cereal Product Consultancy
This section focuses on the processing of cereal and cereal products. The technology involved varies for each type of product due to the physical and chemical composition of end product.
Nutritional composition
The most important cereals for human consumption are rice, wheat, and corn (maize). Others include barley, oats, and millet. The carbohydrate-rich cereals compare favorably with the protein-rich foods in energy value. The major component of all grains is starch. Cereals contain little fat, protein ranges from 6 to 16 percent but does not have as high a nutritive value as that of many animal foods because of the low lysine content.
Quality concern
Cereal grains are subject to quality loss during storage and transportation, often resulting in considerable diminution in grade and value. The quality loss in stored grains is caused mainly by deterioration, a natural process which breaks down organic matter through either physical/chemical processes or biological processes where contained nutrients and energy are used by other life forms. The effects of deterioration can be considerably diminished through careful stored grain management.
Reference Flow Chart For Rice Processing
Type of products
- Nuts and raisins
- Dry fruits and nut/ date paste
- Flours and starches (including soybean powder)
- Breakfast cereals, including rolled oats
- Whole, broken, or flaked grain, including rice
- Amaranth
- Pulses
- Malted and malt based foods/rolled oats/solvent extracted flours
- Edible groundnut flour/ bajra flour (pearl millet flour)
- Bengal gram flour/particle size
- Bread and ordinary bakery wares and mixes
FAQ's
Food fortification or enrichment is the process of adding micronutrients (essential trace elements and vitamins) to food. .Food fortification is a proven, sustainable, cost-effective and high-impact solution to address micronutrient deficiencies.
Food fortification can also be categorized according to the stage of addition:
1. Commercial and industrial fortification (Finished products)
2. Bio fortification (breeding crops to increase their nutritional value, which can include both conventional selective breeding, and genetic engineering)
3. Home fortification (example: vitamin D drops)
Fortification compounds used
• Vitamin A
• Vitamin D
Preservatives are added to food to fight spoilage caused by bacteria, molds, fungus, and yeast. Preservatives can keep food fresher for longer periods of time, extending its shelf life. Food preservatives also are used to slow or prevent changes in color, flavor or texture and delay rancidity.
When it comes to preserving foods, there are two methods: physical and chemical. Drying, refrigerating and freezing are examples of physical preservation. Chemical preservation involves adding ingredients called additives to food in order to prevent oxidation, rancidity, bacterial growth, etc. There are both natural and synthetic preservatives that are used in food
Common preservatives used
• Nisin
• Sorbic acid
• Propionic acid
Antioxidants are used as food additives to help guard against food deterioration. Exposure to oxygen and sunlight are the two main factors in the oxidation of food. Antioxidants are an especially important class of preservatives as, unlike bacterial or fungal spoilage, oxidation reactions still occur relatively rapidly in frozen or refrigerated food.
These preservatives include natural & synthetic antioxidants
Common antioxidants used
• L- Ascorbic acid (Natural)
• Ascorbyl palimtate ( Synthetic)
• Tocopherols (Natural)
• Propyl gallate (Synthetic)
• Butylated hydroxy anisole ( Synthetic)
Acidity regulators, or pH control agents, are food additives used to change or maintain pH (acidity or basicity).Theycan be organic or mineral acids, bases, neutralizing agents, or buffering agents.
Some acidifiers also act as stabilizers; others help antioxidants or emulsifiers, or assist in colour retention. It may seem a minor parameter, but to maintain the appropriate pH is the first step to ensure food safety and a longer shelf life.
Commonly used acidity regulators
• Calcium and magnesium carbonates
• Sodium bicarbonate and Sodium carbonate
• Sodium and Calcium hydroxide
• Sodium phosphate
The colour of your food plays an important role by visually stimulating your appetite. But have you ever wondered where these colours come from?
Food colourings are of two types: artificial and natural. Not surprisingly, natural colours are a better alternative as they are wholly derived from plants. Natural colouring usually appears less vibrant when compared to artificial colouring. This however, does not affect the taste of your food.
Commonly used food colours
• Natural -Chlorophyll
• Natural -Caramel
• Natural -Curcumin or turmeric
• Natural – Beta carotene
• Natural -Riboflavin, Lactoflavin
• Natural -Annato
• Natural -Saffron
• Natural -Canthaxanthin
• Synthetic- Ponceau 4R
• Synthetic- Carmoisine
• Synthetic- Erythrosine
• Synthetic- Tartrazine
• Synthetic- Sunset Yellow FCF
• Synthetic- Indigo carmine
• Synthetic- Brilliant blue FCF
• Synthetic- Fast green FCF
Acidity regulators, or pH control agents, are food additives used to change or maintain pH (acidity or basicity).Theycan be organic or mineral acids, bases, neutralizing agents, or buffering agents.
Acidity regulators, or pH control agents, are food additives used to change or maintain pH (acidity or basicity).Theycan be organic or mineral acids, bases, neutralizing agents, or buffering agents.
Commonly used acidity regulators
• Calcium and magnesium carbonates
• Sodium bicarbonate and Sodium carbonate
• Sodium and Calcium hydroxide
• Sodium phosphate
