Development of extruded products from Millets- Cowpea blends
KrishiKosh
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Title |
Development of extruded products from Millets- Cowpea blends
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Creator |
Mohammed Ahmed Mansour
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Contributor |
Sharma, Savita
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Subject |
Millets- Cowpea
Biochemistry Food Technology |
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Description |
Research study was undertaken to explore the potentiality of pearl millet by development of extruded products (snacks and porridge) with supplementation of cowpea. Response surface methodology was used to optimize the processing conditions viz., moisture (14-17%), temperature (130-170oC) and cowpea level (10-30%) as independent variables and expansion ratio, bulk density, water absorption index, water solubility index, hardness, color and overall acceptability as dependent variables. Extrusion conditions i.e. feed moisture, barrel temperature and cowpea level had significant impact on all responses. Barrel temperature and level of cowpea had a reverse relation with bulk density. Positive coefficient of barrel temperature and cowpea level on expansion ratio of the snacks was observed. Level of cowpea had positive effect on water solubility index. Significant positive influence of barrel temperature and level of cowpea and negative influence of moisture was observed with respect to hardness and overall acceptability of snacks. Based on product characteristics, the optimized conditions for extruded snacks were 14 per cent feed moisture, 170oC barrel temperature and 30 per cent level of cowpea. The desirability for extruded snacks obtained was 0.82 with high value of R2 with all the parameters. Snacks prepared at these processing conditions contained 13.67 per cent protein, 1 per cent fat and 0.38 per cent crude fiber. Porridge by extrusion was prepared at 16 per cent feed moisture, 150oC barrel temperature and 10 per cent level of cowpea. Level of cow pea with these extrusion conditions had negative effect on bulk density and water solubility index while had positive effect on the water absorption index and overall acceptability of porridge. Snacks packed in high density polyethylene and stored at ambient conditions for 4 months remained acceptable in terms of quality. Pearl millet supplemented with cowpea has good potential for development of highly nutritious low cost extruded product |
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Date |
2016-10-24T15:24:02Z
2016-10-24T15:24:02Z 2014 |
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Type |
Thesis
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Identifier |
http://krishikosh.egranth.ac.in/handle/1/81554
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Language |
en
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Format |
application/pdf
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Publisher |
Punjab Agricultural University
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