Effect of Different Thermal Treatments on Grinding Characteristics, Granular Morphology and Yield of Ready-to-Eat Wheat Grits

Ready-to-eat wheat grits are highly fibrous food product which was prepared from wheat by using different thermal treatments (Parboiling, pressure parboiling and roasting methods). The effects of these treatments on hardness, alkali spreading value (ASV), granular morphology, protein digestibility (PD), grit yield, grinding constants and specific power consumption (SPC) were studied. However, the particle size distribution, grinding constants and SPC were also studied with the different feed rates of each experiment. The maximum grits yield (77%), SPC (0.061 kWh/kg), hardness (6.67kg), were found in pressure parboiling. The highest PD (78 %) and ASV were observed in roasting method. Although, a significant variation was found in grinding constants with the different feed rates and heat treatments. The roasting method was found to have overall desired values of PD (78%), granular morphology, ASV (7), hardness (3.21kg) and SPC (0.040 kWh/kg). Practical ApplicationsReady-to-eat wheat grits are highly fibrous food product and prepared from wheat by using different thermal treatments. It plays an important role in addressing the constipation problems. The power consumption and product quality are key parameters for producer and consumer. This study has generated sound thermal processing and energy consumption data and health benefits which can be used by food industries and consumers.