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    Tamilnadu Agricultural University: Community Science College & Research Institute MADURAI-625104

    Uploaded by

    Divya Diya
    This project aims to develop and standardize pulse flakes from green gram, green peas, and chickpeas. Various pretreatment and processing methods were tested, including soaking, boiling, steaming, roasting, and combinations. The objectives are to analyze the physical, nutritional, and sensory properties of the flakes and their moisture content and microbial load during storage. Trials were conducted using different soaking times and pretreatments before flaking and drying. The outcomes will be pulse flakes that are rich in fiber, minerals, and proteins yet low in fat, helping to manage health. Analysis of the flakes' characteristics and storage stability will be completed.

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    Tamilnadu Agricultural University: Community Science College & Research Institute MADURAI-625104

    Uploaded by

    Divya Diya
    43 views13 pages
    This project aims to develop and standardize pulse flakes from green gram, green peas, and chickpeas. Various pretreatment and processing methods were tested, including soaking, boiling, steaming, roasting, and combinations. The objectives are to analyze the physical, nutritional, and sensory properties of the flakes and their moisture content and microbial load during storage. Trials were conducted using different soaking times and pretreatments before flaking and drying. The outcomes will be pulse flakes that are rich in fiber, minerals, and proteins yet low in fat, helping to manage health. Analysis of the flakes' characteristics and storage stability will be completed.

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    Pulse flakes

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    This project aims to develop and standardize pulse flakes from green gram, green peas, and chickpeas. Various pretreatment and processing methods were tested, including soaking, boiling, steaming, roasting, and combinations. The objectives are to analyze the physical, nutritional, and sensory properties of the flakes and their moisture content and microbial load during storage. Trials were conducted using different soaking times and pretreatments before flaking and drying. The outcomes will be pulse flakes that are rich in fiber, minerals, and proteins yet low in fat, helping to manage health. Analysis of the flakes' characteristics and storage stability will be completed.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    43 views13 pages

    Tamilnadu Agricultural University: Community Science College & Research Institute MADURAI-625104

    Uploaded by

    Divya Diya
    This project aims to develop and standardize pulse flakes from green gram, green peas, and chickpeas. Various pretreatment and processing methods were tested, including soaking, boiling, steaming, roasting, and combinations. The objectives are to analyze the physical, nutritional, and sensory properties of the flakes and their moisture content and microbial load during storage. Trials were conducted using different soaking times and pretreatments before flaking and drying. The outcomes will be pulse flakes that are rich in fiber, minerals, and proteins yet low in fat, helping to manage health. Analysis of the flakes' characteristics and storage stability will be completed.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 13

    TAMILNADU AGRICULTURAL UNIVERSITY

    COMMUNITY SCIENCE COLLEGE & RESEARCH INSTITUTE


    MADURAI-625104

    FSN 408 Special Project (0+5)


    Development and standardization of pulse flakes

    Project Guide : Dr. G. Hemalatha Ph.D.


    Professor & Head (FSN)

    Presented by,
    R. Divya
    ID No : 2016008011
    INTRODUCTION
    • Flakes are ready to eat product.
    • Flakes are actually the most popular breakfast food, which
    are made up of toasting.
    • Majorly flakes are prepared from corn only.
    • Now research are focusing on pulses to make them as flakes.
    • The major target for this research is to increase the pulses
    consumption among the commodity.
    Objective

    • Standardization of process parameters for flakes from selected pulses.

    • Analysis of physical, nutritional and sensory characteristics of flakes.

    • Analysis of moisture content and microbial load during storage.


    Standardization of flakes from selected pulses

    Plan of work
    • Selection of pulses: Green gram, Green peas, Chick peas
    • Process parameters
    Soaking to moisture content (25-35%);
    Soaking time (2-4 hours)
    T1 Soaking and boiling
    T2 Soaking and steaming
    T3Soaking and roasting
    T4Soaking and boiling + roasting
    T5Soaking and steaming + roasting
    • Drying (50-60oC) to 14-15% m.c.
    Methodology
    • Pretreatment: Green pea and chick pea is soaked for 3
    to 6 hours and Boiling or steaming is done.
    • Forming into flakes: Roller gap set to two different
    widths.
    • Drying: Finally flaked pulses are dried in the cabinet tray
    drier to make it crispy.
    Work done - Trials

    • Soaking of pulses for 3 hours and flaking


    • Soaking of pulses for 3 hours , shade drying (2 hr.) &flaking
    • Soaking of pulses for 3 hours, steaming, drying and flaking
    • Soaking of pulses for 3 hours, roasting and flaking.
    Treatments

    Treatment 1 Soaking + boiling


    Treatment 2 Soaking+ steaming
    Treatment 3 Soaking + roasting
    Treatment 4 Soaking + boiling +
    roasting
    Treatment 5 Soaking + steaming +
    roasting
    • Standardization of pulses has done.
    • The flavor of raw pulses was more in soaked and flaked pulses and
    different trials had performed to reduce the raw flavor of pulses.
    • And the physical, nutritional, and sensory characteristics has to be
    analysed for the pulse flakes.
    • Moisture content and Microbial during storage (3 months) of pulse
    flakes has to be studied.
    Outcome

    • The flakes are rich in fibre and low in fat and it is excellent for
    managing cholesterol, digestive health and regulating energy levels.
    • Pulse are also rich in folate, iron,calcium,magnesium,zinc and
    potassium.
    • They are high in complex carbohydrate and fibre, which means they
    are slowly digested and give a feeling of satiety.
    Green pea flakes Chickpea flakes
    Green peas flakes
    Thank you.

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