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The present project was undertaken to study the stability, acceptability and bioavailability of cookies prepared from different wheat germ fractions i.e. wheat germ oil (WGO) and the defatted wheat germ (DFWG). In the first part of study the defatted wheat germ (DFWG) and the commercial wheat flour were analyzed for their chemical characteristics particularly the minerals and amino acid profile. The wheat flour was supplemented with DFWG flour at the levels of 0, 5, 10, 15, 20 and 25% to prepare different flour blends. The cookies were prepared from these flour blends and were tested for...

Barley (Hordeum vulgare L.) is one of the first ancient plant species. It is rich in dietary fibre and possessing mixed-linkage (1 3), (1 4)- -D- glucans, a soluble fiber component. The nutritional and functional properties of -glucan make it suitable ingriedient to use in functional foods. The present study shows that (1 3), (1 4) - -D-glucan is a dominant soluble fiber component in barley. During three months refrigerated storage barley - glucan was found to be stable at low pH conditions in beverages system and showed shelf stability. Consumption of foods rich in -glucan (soluble fiber)...

Hydrogen is the fuel of future. It has found its uses as an alternate energy source either by direct combustion or by electricity generation through fuel-cell. Hydrogen being the lightest gas has storage problems and risk hazards. In order to overcome these challenges idea of on-board production of hydrogen is popular among researchers. For on-board production of hydrogen process of partial oxidation of methanol is proposed and discussed in this work. For partial oxidation of methanol a fixed bed catalytic reactor is designed. In order to explain the method in detail, computer aided modeling...