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DEVELOPMENT OF PROTEIN AND IRON RICH LOW COST PEARL-MILLET BASED EXTRUDED SNACK USING TWIN SCREW EXTRUDER

KrishiKosh

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Title DEVELOPMENT OF PROTEIN AND IRON RICH LOW COST PEARL-MILLET BASED EXTRUDED SNACK USING TWIN SCREW EXTRUDER
Ph.D.
 
Creator AJITA TIWARI
 
Contributor S. K. Jha)
 
Subject Extrusion; Physio-chemical properties; Snack; Pearl millet
 
Description T-8778
An expanded ready-to-eat snack was developed for school going children (5-15years) as per ICMR guidelines (ICMR 2010) using pearl millet, QPM and green gram through extrusion processing. The blend composition consisting of 60% pearl millet, 30% QPM and 10% green gram was selected for extrusion processing for snacks preparation as it provided desirable quantities of nutrients (especially protein and iron) at the lowest cost. Response surface methodology was used to study the effects of feed moisture content (10–22%, w.b.), screw speed (200–600 rpm), and barrel temperature of the exit end (80–160°C) on extruder system parameters (product temperature, motor torque, specific mechanical energy) and physical properties (product moisture, WAI, WSI, expansion, bulk density, hardness and crispness) as well as nutritional characteristics (protein, iron, phytic acid, total polyphenols) of a pearl millet flour-based snack. Second-order polynomials fitted well to the extruder responses and product properties as a function of process variables. All three variables affected product and process responses significantly. Desirable expanded product, characterized by high expansion ratio and low bulk density and hardness as well as maximum reduction of anti-nutritional factors, were obtained at low feed moisture of 13%, high screw speed of 470 rpm and barrel temperature of 128°C. The snack produced at this optimized condition had expansion ratio: 4.56, density: 139.88 kg/m3, WAI: 6.34 g gel/g of dm, WSI: 12.56 g/g, colour (L* value): 65.43, hardness: 1.88 N, phytic acid: 377.31 mg/100 g, total phenols: 302.12 mg/ 100 g, protein: 13.02%, fat: 5.26%, carbohydrate: 73.13%, fibre: 3.07%, ash: 2.59%, iron: 5.24 mg/100 g, and Zn: 3.13 mg/100 g.
 
Date 2016-08-22T11:19:24Z
2016-08-22T11:19:24Z
2013
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/73244
 
Format application/pdf
 
Publisher IARI, DIVISION OF POST HARVEST TECHNOLOGY