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Evaluation, Processing and Utilization of Pearl Millet for Preparation of Value Added RTE Snacks

KrishiKosh

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Title Evaluation, Processing and Utilization of Pearl Millet for Preparation of Value Added RTE Snacks
 
Creator Khatak, Aneeta
 
Contributor Grewal, R.B.
 
Subject millets, flours, snack foods, plant oils, starch, cereals, proteins, gums, cellulose products, concentrates
 
Description The present study was carried out to evaluate the physico-chemical characteristics and nutritional
composition of different pearl millet varieties i.e. ICMV-221, HC-20, HHB-197, HHB-226 and and HHB-223
and to standardize the process for preparation of value added RTE snacks. The pearl millet protein concentrate and starch was prepared and evaluated for composition. Pasting properties of different levels of pearl millet
flour, bajra protein concentrate, pearl millet starch, inulin and guar gum were studied. The process for
preparation of RTE extruded snacks was standardized. RTE extruded snacks prepared from corn and pearl millet flour of ICMV-221 variety, (20:80) extruded at 12 % moisture content, 15 kg/hr feed rate; corn and pearl millet flour of HC-20 variety, (40:60) extruded at 14% moisture content, 13 kg/hr feed rate were selected for further
value addition in corn flour. Value added RTE snacks were prepared using bajra protein concentrate, pearl millet starch, inulin and guar gum. Protein, fat, dietary fibre and mineral content was also found higher in different varieties of pearl millet. Increase in peak, trough, breakdown, final, set back viscosity and pasting temperature, decrease in peak time and no significant differences in gelatinization temperature was found with incorporation
of pearl millet flour in corn flour. Similarly, increase in peak, trough, breakdown, final and setback viscosity and decrease in peak time and pasting temperature was witnessed with incorporation of pearl millet starch (5-25%) and guar gum (0.5-2.5%) in cereal mix flour. On the other hand, decrease in peak, trough, breakdown, final and setback viscosity, peak time and pasting temperature was noticed with incorporation of bajra protein concentrate
(10-30 %) and inulin (2-8 %) in cereal mix flour. Incorporation of pearl millet flour in corn flour, increase in
bulk density and hardness and decrease in expansion ratio and sectional expansion index was observed.
However RTE snacks prepared using pearl millet were acceptable. Incorporation of bajra protein concentrate
and inulin in the standardized formulation increase in bulk density and hardness and decrease in expansion ratio
and sectional expansion index of extrudates was witnessed. On the other hand decrease in bulk density and
hardness and increase in expansion ratio and sectional expansion index of extrudates was noticed with
incorporation of pearl millet starch and guar gum. Mean score of sensory attributes and physical evaluation
indicate that bajra protein concentrate (10%), pearl millet starch (5-25%), inulin (4%) and guar gum (0.5-1.0 %)
can be added in the formulation for value addition of RTE extruded snacks. Bajra protein concentrate and pearl millet starch can be utilized for the preparation of value added ready-to-eat extruded snacks with high protein and carbohydrate content, respectively. Inulin and guar gum can be added for superior nutritional quality as compared to conventional cereal based extruded snacks. Pearl millet can be processed to prepare flour, bajra
protein concentrate, pearl millet starch which can be utilized in preparation of value added acceptable RTE
snacks with or without inulin or guar gum. Thus pearl millet, pearl millet components along with additive can be utilized for acceptable snacks which will help in diversifying its use for achieving food and nutrition security.
 
Date 2016-02-06T12:05:45Z
2016-02-06T12:05:45Z
2014
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/64189
 
Language en
 
Format application/pdf
 
Publisher CCSHAU