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Structural and textural characterization of extruded proso millet puffs.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/11865/
 
Title Structural and textural characterization of extruded
proso millet puffs.
 
Creator Midhu, Theresa Mathew
 
Subject 05 Snack food
05 Ragi (Finger Millet)
 
Description India produces about 0.5 MT of proso millet annually. Millets are most prominent
nutritionally for being a good source of minerals and phytochemicals, including phytic
acid which is believed to lower cholesterol, and phytate, which is associated with reduced
cancer risk. The production of value added ready-to-use or ready to-eat products and
convenience products would certainly diversify their food uses. There is a high potential
for processed snack foods worldwide. Attempt has been made to prepare proso millet
extruded snack using proso millet blended with maize. Extrudates obtained from different
extrusion temperature was used to study for their physiochemical characteristics like
viscoamylographic study, proximate composition, amylose content and functional
properties like water absorption properties were studied. The extrudates developed was
characterized for its textural, structural and sensory quality. The extruded snack has 70%
starch digestibility with acceptable sensory attributes. Good correlation exists for
temperature of extrusion with the extrudate expansion ratio, bulk density, colour and
sensory acceptability. With increase in temperature expansion ratio, WAC, and sensory
acceptability is markedly increase whereas, bulk density and colour decreases. Maximum
force has the negative correlation with the expansion ratio, as more and more expanded
product will be soft crispy. 60% proso sample shows highest peak viscosity as well as
highest setback and final paste viscosity. Microstructure shows that with increase in
temperature the extrudate formed having more microporous structure and bigger air cells.
 
Contributor Sila, Bhattacharya
 
Date 2014
 
Type Student Project Report
NonPeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/11865/1/Midhu.pdf
Midhu, Theresa Mathew (2014) Structural and textural characterization of extruded proso millet puffs. [Student Project Report] (Submitted)