GRADUATE AND POSTDOCTORAL STUDIES FINAL ORAL EXAMINATION

GRADUATE AND POSTDOCTORAL STUDIES MCGILL UNIVERSITY FINAL ORAL EXAMINATION FOR THE DEGREE OF DOCTOR OF PHILOSOPHY OF RAMESH MURUGESAN BIORESOURCE EN...
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GRADUATE AND POSTDOCTORAL STUDIES MCGILL UNIVERSITY

FINAL ORAL EXAMINATION FOR THE DEGREE OF DOCTOR OF PHILOSOPHY OF

RAMESH MURUGESAN BIORESOURCE ENGINEERING USE OF MILLETS FOR PARTIAL WHEAT REPLACEMENT IN BAKERY PRODUCTS

18th February 2015 13.15 RAYMOND BUILDING, R3-045 McGill University, Macdonald Campus

COMMITTEE: Dr. John F. Hayes (Pro-Dean) (Animal Science) Dr. Marie-Josée Dumont (Chair) (Bioresource Engineering) Dr. Valérie Orsat (Supervisor) (Bioresource Engineering) Dr. G.S.Vijaya Raghavan (Internal Examiner) (Bioresource Engineering) Dr. Michael Ngadi (Internal Member) (Bioresource Engineering) Dr. Hosahalli S. Ramaswamy (External Member) (Food Science and Agricultural Chemistry)

Dr. Martin Kreiswirth, Dean of Graduate and Postdoctoral Studies Members of the Faculty and Graduate Students are invited to attend

ABSTRACT

Millets are one of oldest of cereals, cultivated since ancient times. The millets are best known for their drought resistance, shorter cultivation cycle and capability to grow in poor soils. Millets provide a wide range of health benefits and they are a good source of energy, proteins, minerals, vitamins and essential amino acids. Bakery products account for a major part of the processed food industry. Bakery products are usually made with wheat flour, due to its unique functional characteristics to develop a gluten network when it is mixed with water. This gluten formation is essential in producing good baked products and the quality of the bakery products depends largely on the wheat quality. It is possible to replace the wheat flour in bakery products to a certain degree by using other cereal grains. Three minor millet grains, namely little (Panicum miliare or Panicum sumatrense), foxtail (Setaria italica), and barnyard millets (Echinochloa colona), were obtained from India and were used in this study. The primary objective was to explore the suitability of these three millet flours to replace wheat flour in the production of bread and cake. This objective was achieved by understanding the wheat-millet composite flours rheological behaviors, baking performance, change in secondary structures and heat and mass transfer during baking process. Water absorption characteristics of little millet foxtail millet, and barnyard millet grains were investigated using Peleg’s model. Peleg’s constants such as Peleg’s rate constant (K1) and Peleg’s capacity constant (K2) were calculated for the three millets and the rate constant (K1) was for little millet (3.11, 1.7, 1.03), foxtail millet (3.07, 0.68, 0.93), barnyard millet (0.95, 1.06, 0.62) and capacity constant (K2) was for little millet (3.24, 3.12, 2.8), foxtail millet (3.23, 3.12, 2.63), barnyard millet (2.32, 2, 1.86) at the soaking temperature of 30, 40 & 50° C respectively. These constants decreased with the increase in the soaking temperature. The impact of incorporation of millet flours in dough rheology was studied and compared with wheat dough rheology. Incorporation of the millet in the bread dough affected the dough rheology adversely in terms of workability, hardness, water

absorption, etc. Little millet and foxtail millet exhibited better results in the dynamic rheological properties when compared with barnyard millet. Incorporation of millet flour increased the G’ and G’’ values of the bread dough however, the G’’ values were much higher when compared with G’ for all millet flours. This indicates that millet incorporated bread dough was more elastic than viscous. An increase in the millet concentration in bread dough decreased the baking performance of the dough and the higher millet incorporated bread was found to be hard and scored a lower value in the sensory evaluation. Similarly, an increase in millet concentration in cake batter decreased the baking performance of the batter. Higher millet incorporated cakes were found to be hard. In general, the little millet produced better bread and cake when compared with foxtail and barnyard millet. The overall acceptability of millet bread and cake were found to be higher in the sensory evaluations. All three millet flours exhibited similar Fourier transform infrared spectroscopy (FTIR) when compared with wheat flour which indicates that the different millet flours have similar composition / functional groups. However, the millet flours were found to have some unique peaks such as one at 2853 cm-1 band which belongs to the lipids functional groups. The Page and Henderson-Pabis models were used to express the baking kinetics. Page model was found to be a better fit for the dough baking (drying) data. The coefficient and constants from both models were generally found to decrease with the increase in the millet concentration in the bread dough. The results presented in this research are useful for the development of bakery products using millets and to design more efficiently the baking process by optimizing the process parameters such as baking time, temperature, etc. Producing improved millet-based bakery products would result in increased market demand, thus encouraging farmers to cultivate millets. This would lead to increased production of millets globally. This will have significant impact in resource utilization for agricultural production, as millets are generally highly drought resistant and require minimal care for production, handling and storage.

CURRICULUM VITAE 2010-Now Ph.D. Bioresource Engineering Department, McGill University 2009-2010 M.Sc. Bioresource Engineering Department, McGill University 1999-2003 B.Tech. (Food Process Engineering), Tamilnadu Agricultural University, India AWARDS Margaret Gilliam Fellowship Walter M Stewart Scholarship

- 2013 - 2011

PUBLICATIONS 1) Ramesh Murugesan and Valérie Orsat; Application of Peleg’s model to study water absorption characteristics of various minor millets grown in India (Prepared and submitted) 2) Ramesh Murugesan and Valérie Orsat; Influence of minor millet flours in bread dough rheology (Prepared and submitted) 3) Ramesh Murugesan, Valérie Orsat and Salwa Karboune; Baking quality and consumer acceptance of minor millets incorporated bread

(Prepared and submitted) 4) Ramesh Murugesan and Valérie Orsat; Production of gluten free cakes from minor millet flours and comparison of their quality, textural and sensory attributes (Prepared and submitted) 5) Ramesh Murugesan and Valérie Orsat; Characterization of millet and wheat composite flour and dough with the assistance of Fourier transform infrared spectroscopy (FTIR) (Prepared and submitted) 6) Ramesh Murugesan, Yvan Gariépy and Valérie Orsat; Understanding heat and mass transfer during little millet (Panicum sumatrense) incorporated bread baking (Prepared and submitted) 7) Ramesh Murugesan and Valérie Orsat; Millets’ production, processing and nutritional contribution – A review (Prepared and submitted) 8) Ramesh Murugesan, Valérie Orsat; Spray Drying for the Production of Nutraceutical Ingredients - A Review; Food and Bioprocess Technology, 2012, Volume 5, Issue 1

9) Ramesh Murugesan, Valérie Orsat; Spray Drying of Elderberry (Sambucus nigra L.) Juice to Maintain Its Phenolic Content; Drying Technology - An International Journal, 2011 Volume 29, Issue 14 10) Ramesh Murugesan, Valérie Orsat, Mark Lefsrud; Effect of Pulsed Ultraviolet Light on the Total Phenol Content of Elderberry (Sambucus nigra) Fruit; Food and Nutrition Sciences, 2012, Issue 3 11) Valérie Orsat, Ramesh Murugesan; Radio Frequency Technology, Handbook of Food Safety Engineering, 2012, Wiley Blackwell 12) Baishali Dutta, Ramesh Murugesan, Vijaya G.S Raghavan, Valérie Orsat; Influence of Osmotic Dehydration with High Electric Field on the Drying Kinetics and Mass Transfer of Green Apples Journal of Agricultural Science and Technology B2, 2012 13) Baishali Dutta, Vijaya G.S Raghavan, Satyanarayan Dev, Pansa Liplap, Ramesh Murugesan, Kartheek Anekella; A Comparative Study on the Effects of Microwave and High Electric Field Pretreatments on Drying Kinetics and Quality of Mushrooms; Drying Technology: An International Journal, 2012 Volume 30, Issue 8 CONFERENCE PRESENTATIONS

1) Partial wheat replacement and nutritional addition in bakery products using minor millets - American Society of Agricultural and Biological Engineers, ASABE-‐2013, Montréal, Canada 2) Water absorption characteristics of minor millets - Northeast Agricultural Biological Engineering Conference, NABEC -‐2012, Orillia, Canada 3) Enhancing food security of rural families through production, processing and value addition of regional staple food grains in India Conference on Global Food Security -‐‐ 2012, Montréal, Canada 4) Millet processing for food security - Conference on Global Food Security -2011, Montréal, Canada 5) Influence of novel pretreatments of osmotic dehydration with high electric field on the rehydration characteristics and final product quality of green apples - Northeast Agricultural Biological Engineering Conference, NABEC -‐2011, Vermont, USA

6) Enhancement of the antioxidant content of elderberry (Sambucus nigra) fruit by pulsed ultraviolet light followed by spray drying of the elderberry juice –Non-Thermal Processing Workshop-2010, Montréal, Canada 7) Spray drying of elderberry juice with maltodextrin and gum Acacia Northeast Agricultural Biological Engineering Conference, NABEC ‐2010, Geneva, New York, USA 8) Enhancing the polyphenolic content of elderberries by pulsed ultraviolet treatments - XVIIth World Congress of the International Commission of Agricultural and Biosystems Engineering, CIGR 2010, Québec City, Canada