Record Details

Development of extruded products from Millets- Cowpea blends

KrishiKosh

View Archive Info
 
 
Field Value
 
Title Development of extruded products from Millets- Cowpea blends
 
Creator Mohammed Ahmed Mansour
 
Contributor Sharma, Savita
 
Subject Millets- Cowpea
Biochemistry
Food Technology
 
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
 
Date 2016-10-24T15:24:02Z
2016-10-24T15:24:02Z
2014
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/81554
 
Language en
 
Format application/pdf
 
Publisher Punjab Agricultural University