Cereal-Based Food Products, 1st ed. 2023

Langue : Anglais

Coordonnateurs : Shah Manzoor Ahmad, Valiyapeediyekkal Sunooj Kappat, Mir Shabir Ahmad

Couverture de l’ouvrage Cereal-Based Food Products

Résumé
Sommaire
Biographie
Commentaire

Cereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirements. Cereal grains are high in carbohydrates, good sources of protein and provide varying amounts of fibre, vitamins and minerals. The nutritional composition of grains may vary depending on the variety and environmental growing conditions. A number of cereal products are prepared from all the regions of the world. Cereals are processed into many products such as bread, cookies, cakes and pasta and are consumed daily by the majority of the population and play an important place in human nutrition. Cereal Based Food Products is the first book of its kind, focusing on the preparation methodology of cereal products. The chapters focus on different types of cereal products, processing technology, quality aspects and packaging requirements. All of the important cereal-based foods are covered in full, including sections on bread, cookies, cakes and muffins, pasta and noodles and many more including their packaging, preparation methods and ingredients. With this text researchers will find a comprehensive single source for information on the processing of cereal-based food products.

Covers different types of products prepared from cereal grains;
Focuses on production technology for the development of cereal products;
Presents information on packaging requirements of cereal products.

Chapter No.

Title

Content

Contributing Authors

Introduction to cereals

Introduction

Composition

Nutritive value

C. K. Reddy

Department of Bioscience and Biotechnology, Konkuk University, Seoul, Republic of Korea

Bread

Introduction

Ingredients

Preparation methods

Types of bread

Quality aspects

Shivani Pathania

Food Industry Development Department, Dublin, Ireland

Cookies and Biscuit

Introduction

Ingredients

Preparation methods of cookies

Preparation methods of biscuits

Quality aspects

Olumide A.Adedara

Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, South Africa

Cakes and muffins

Introduction

Ingredients

Preparation methods of cakes

Preparation methods of muffins

Quality aspects

Senthilkumar Thiruppathi

Dept. of Biosystems Engineering

University of Manitoba

Tortillas

Introduction

Ingredients

Preparation methods

Quality aspects

Saraid Mora Rochin

Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Blv. México

Crackers

Introduction

Ingredients

Preparation methods

Quality aspects

Patchimaporn Udomkun

International Institute of Tropical Agriculture, Bujumbura, Burundi

Popped and puffed products

Introduction

Cereals suitable for popping and puffing

Preparation methods

Quality aspects

Shabir Ahmad Mir

Department of Food Science & Technology, Government College for Women, Jammu and Kashmir, India

Flaked products

Introduction

Cereals suitable for flaking

Preparation methods

Quality aspects

Manzoor Ahmad Shah

Department of Food Science and Technology, Government Degree College for Women, Anantnag, Jammu and Kashmir, India

Pasta

Introduction

Types of pasta

Ingredients

Preparation methods

Quality aspects

Samson A. Oyeyinka

Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, South Africa

Noodles

Introduction

Ingredients

Preparation methods

Quality aspects

Zhaofeng Li

School of Food Science and Technology, Jiangnan University, Wuxi, China

Beverages

Introduction

Types

Preparation methods

Quality aspects

Paras Sharma

Food Chemistry Division, ICMR-National Institute of Nutrition, India

Pastry

Introduction

Ingredients

Preparation methods

Quality aspects

Stefano Renzetti

Food and Nutrition, Wageningen, The Netherlands

Packaging of cereal products.

Packaging requirement of bread, cakes, cookies etc.

K. V. Sunooj

Pondicherry University, Puducherry, India

Manzoor Ahmad Shah is an Assistant Professor in the Department of Food Science and Technology at Government Degree College for Women Anantnag, Jammu and Kashmir, India.

Kappat Valiyapeediyekkal Sunooj is an Assistant Professor in the Department of Food Science and Technology at Pondicherry University, Puducherry, India.

Shabir Ahmad Mir is an Assistant Professor in the Department of Food Science & Technology at the Government College for Women, M.A. Road, Srinagar, Jammu and Kashmir, India.

Covers different types of products prepared from cereal grains

Focuses on production technology for the development of cereal products

Presents information on packaging requirements of cereal products