FST 302/3042  TECHNOLOGY OF PLANT FOODS

Unit-I

Fruits and vegetables: Importance of fruits & Vegetables in diet. Structural features of fruits and vegetables texture contributing factors. Classification of fruits and vegetables, preservation of fresh of fruits and vegetables Canning and bottling of fruits and vegetables, fruit and vegetables juices (syrups, squashes, cordials, nectars, concentrates and powders.) Use of pectin in food products (Jam. Jelly and Marmalades). Pickles, Chutneys, Ketchup and Sauces, Tomato Products. Dehydration of Fruits and Vegetables.

Unit-II

Cereals: Importance and general composition of cereals.

Wheat: Traditional and turbo milling, flour and its uses, basics of extrusion technology

Technology of bakery products; bread, biscuits, cakes, doughnut  and buns.

Rice: Milling and parboiling of paddy.

Corn: Wet and dry milling of corn; preparation of corn starch, syrups and corn flakes.

Barley: Nutritive value and malt preparation.

Unit-III

Pulses: Composition, traditional and modern methods of milling, processing, methods of cooking.

Unit-IV

Oilseeds: Composition, sources of protein and oil, protein concentrates and hydrolysates of oil sees cakes. Properties and uses of oilseed meals and flours.

Unit-V

Plantation products and Flavor technology: Spices: production, chemical composition, processing and refining, properties and uses of major spices, flavoring concentrates (oleoresin), essential oil, adulteration. Tea, Coffee and cocao: production, processing, chemical composition; tea, coffee and  cocoa products,

References :-

 1- Preservation of Fruits and Vegetables by Girdhari Lal

 2-Preservation of Fruits and Vegetables by Vijaya Khader

  3-Fruits and Vegetables Preservation- R.P.Srivastava

  4-Foods Facts and Principles by N. Shakuntala Manay