Title of Invention

"A PROCESS FOR THE PREPARATION OF SPICED WHEAT NAMKEEN"

Abstract

This invention relates to a process for the preparation of spiced wheat characterized by cleaning and sieving wheat to remove unwanted particles, soaking the wheat in water for overnight, subjecting the soaked wheat to pressure cooking for 15 minutes, drying the soaked wheat for a period of 1 to 3 hours, frying the dried wheat in the presence of an edible oil, adding spice to the wheat grains is 3 to 5% on wheat weight basis.

Full Text

FIELD OF THE INVENTION This invention relates to a process for the preparation of spiced wheat namkeen. BACKGROUND OF INVENTION Value addition of food products in India is as low as 7 per cent. Fried products form the largest group of snack foods available in our country. Frying not only aids in cooking, it contributes to the destruction of anti nutritive factors, moisture evaporation and thereby shelf stability. Above all, it imparts crispness and fried aroma which makes the fried product highly acceptable. The temperature and duration of frying, surface area exposed to frying medium, the character composition and moisture content of food material and the fat source influence the extent of fat absorption. OBJECTS OF THE INVENTION An object of this invention is to propose a process for the preparation of namkeen using wheat. Another object of this invention is to propose a process for the preparation of namkeen using wheat, which is cheap compared to other dal namkeens. Still another object of this invention is to propose a process for the preparation of namkeen using wheat, which is efficient. DESCRIPTION OF INVENTION According to this invention there is provided a process for the preparation of spiced wheat characterized by: a) cleaning and sieving wheat to remove unwanted particles, b) soaking the wheat in water for overnight, c) subjecting the soaked wheat to pressure cooking for 15 minutes, d) drying the soaked wheat for a period of 1 to 3 hours, e) frying the dried wheat in the presence of an edible oil, f) adding spice to the wheat grains is 3 to 5% on wheat weight basis. UP 368 wheat variety with high protein content may be one of the varieties that may be employed selected. Drying period (1,2 and 3 hrs), frying time (2,3 and 4 min) and spice powder (3, 4 and 5%) were the parameters selected for optimization. The change in sensory, biochemical and microbiological quality of the namkeen was studied during storage in food grade polythene bags (60µ) for a period of 60 days at 30 +°C. The proximate composition of raw wheat had moisture content -9.8 per cent, protein- 12,37 per cent, fat- 1,9 per cent, 1.68 per cent and carbohydrate 74.25 per cent (by difference). The proximate composition of spice fried is given in Table 1. Table 1 Optimized spiced fried wheat snacks were prepared using drying time of 2 hrs, fryding time of 3 min and spice powder concentration of 4 per cent on wheat weight basis. U.P. 368, a high protein content wheat variety was selected. Sunflower oil and chat masala were selected. Three parameters were optimized during its preparation viz. drying time (1, 2 and 3 hrs), frying time (2, 3 and 4 min) and levels of spice powder (3, 4 and 5%) respectively. U.P. 368, a high protein content wheat variety was selected. Sunflower oil and chat masala were selected. Three parameters were optimized during its preparation viz. drying time (1,2 and 3 hrs), frying time (2,3 and 4 min) and levels of spice powder (3,4 and 5%) respectively. Wheat was sieved and cleaned manually to remove straw, stones and unwanted particles. It is then washed in excess water to remove the mud sticking to the grains. The washed wheat was soaked overnight for example in 1:3 ratio of grains to water. The excess water was drained and the grains were pressure cooked at for example 15 psi for 15 minutes. The pressure cooked grains were dried for 1,2 and 3 hrs in a tray drier maintained at 70±1°C. This was followed with variation in frying time for 2,3 and 4 minutes in sunflower oil. Three levels of spice powder 3,4 and 5 per cent on wheat weight basis were added to the fried grains. The optimized product was packed in polythene pouches (60 n) and were found acceptable in terms of sensory, biochemical and microbiological quality when stored for a period of 60 days at 30±1°C. The physico chemical characteristics of optimized product is given in Table 1. Table 1: Physico chemical characteristic of optimized product Parameters Spiced fried wheat Colour and appearance Golden Yellow Body and texture Crisp Flavour and taste * Moisture (%) 2.0 Protein (%) 12.35 Fat(%) 15.9 Ash(%) 1.73 Carbohydrate (% by difference) 68.02 Energy value (kcal/1 OOg) 464.58 FFA (per cent oleic acid) 0.5 * Chat masala (MDH Brand) flavour WE CLAIM: 1. A process for the preparation of spiced wheat characterized by: a) cleaning and sieving wheat to remove unwanted particles, b) soaking the wheat in water for overnight, c) subjecting the soaked wheat to pressure cooking for 15 minutes, d) drying the soaked wheat for a period of 1 to 3 hours, e) frying the dried wheat in the presence of an edible oil, f) adding spice to the wheat grains is 3 to 5% on wheat weight basis. 2. A process as claimed in claim 1 wherein the frying period is for 2 to 4 minutes. 3. A process for the preparation of spiced wheat substantially as herein described.

Documents:

2250-DEL-2004-Abstract-(26-03-2009).pdf

2250-DEL-2004-Claims-(26-03-2009).pdf

2250-DEL-2004-Correspondence-Others-(04-03-2010).pdf

2250-DEL-2004-Correspondence-Others-(11-03-2010).pdf

2250-DEL-2004-Correspondence-Others-(26-03-2009).pdf

2250-DEL-2004-Description (Complete)-(26-03-2009).pdf

2250-DEL-2004-Form-1-(04-03-2010).pdf

2250-DEL-2004-Form-2-(26-03-2009).pdf

2250-DEL-2004-GPA-(04-03-2010).pdf

2250-DEL-2004-Petition 137-(04-03-2010).pdf

2250-del-2005-abstract.pdf

2250-del-2005-claims.pdf

2250-del-2005-correspondece-others.pdf

2250-del-2005-correspondence-po.pdf

2250-del-2005-description(complete).pdf

2250-del-2005-form-1.pdf

2250-del-2005-form-18.pdf

2250-del-2005-form-2.pdf