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DEVELOPMENT AND EVALUATION OF VALUE ADDED EXTRUDED PRODUCTS WITH PEARL MILLET

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Title DEVELOPMENT AND EVALUATION OF VALUE ADDED EXTRUDED PRODUCTS WITH PEARL MILLET
 
Creator DIVYA SINGH
 
Contributor Kamini Devi
 
Subject DEVELOPMENT, EVALUATION , VALUE, ADDED, EXTRUDED, PRODUCTS , PEARL ,MILLET
 
Description Pearl millet and other millets viz., finger millet, proso millet, kodo millet,
foxtail millet, barnyard millet and little millet are considered as coarse grains and
cultivated mostly in Asian and African countries.
Pearl millet and other millets like sorghum have been used for savoury snacks
and convenience traditional foods like ladoo, mathari, panjiri and vermicelli etc.
There is a need to try out new products in order to increase demand for such grains
which have low prestige value.
The major constraints for the wide spread utilization of millet are its coarse
fibrous seed coat, coloured pigments, characteristic astringent flavour and poor
keeping quality of the processed products (Desikachar, 1975).
Various studies carried out by Reichert (1979), Pawar and Parlikar (1990),
Akingbala (1991) reported that pearling or debranning of millet overcomes some of
the constraints and also improves its nutritional quality as well as consumer
acceptability.
Potential exists for convenience foods as they are value added and convenient
to use products for school going children, adolescents and old age people, working
women and housewives both in rural and urban areas (Chaudhary, 1993).
Harper (1981) described extrusion cooking as a process where by thermal
energy is either transferred from a heater through a barrel and/or generated by viscous
dissipation at a high temperature and short time. Extruders can be regarded as
bioreactors in which thermal and shear energies are applied to raw food ingredients
containing mainly starches, protein and lipids.
Extrusion cooking which is a HTST (high temperature short time) process is a
very efficient processing technology which enables the manufacture of a wide variety
of food products on the basis of grain and is used extensively in dairy products
(Millowere, 1985).
Patel et al (1992) have expressed that inspite of greater availability, low cost
and comparatively good nutritional value, use of pearl millet in food product
development is very low as compared to that of wheat and maize.
In order to promote the utilization of pearl millet and create demand for the
millet, the present study was carried out. Value added extruded products using pearl
millet were developed and the product best accepted by a sensory panel and by young
consumers was identified. Physical parameters of the best product i.e., weight,
volume, density, texture, colour were evaluated using standard methods.
In the present study, pearl millet was used as the basic ingredient for
preparation of extruded products and to study the processing which gives better
product. In order to identify the appropriate process, first the pearl millet grain
procured from local market was processed by three primary processing treatments –
dehulling, blanching and popping.
In the present study also processed pearl millet was combined with defatted
soya flour to obtain a product with a good amino acid balance. This product gave
good results in sensory and in consumer evaluation study carried out with 100 boys
and girls. The panelists as well as school children preferred the extruded product with
salt taste more than the sweet taste. Combination of millet and legume improved the
acceptability and also nutritional value of the product. It opened a new avenue for the
consumers in the low income groups for nutritional food.
The relevance of such a study becomes very important since processed pearl
millet grits can be used to prepare better products of higher shelf life. The study also
opens new areas of research since the product developed can be scientifically tested
for nutritional evaluation and quality after processing the grain. Since millets are
mostly utilized as food grains by low income group, this study will help in promoting
the grain for use in a form which will have ready market and create demand and form
a base for commercial product development as a low cost nutritional snack.
 
Date 2016-07-28T14:01:46Z
2016-07-28T14:01:46Z
2009
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/70172
 
Language en
 
Relation D8516;
 
Format application/pdf
 
Publisher ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY RAJENDRANAGAR, HYDERABAD