Structural and textural characterization of extruded proso millet puffs.

Midhu, Theresa Mathew (2014) Structural and textural characterization of extruded proso millet puffs. [Student Project Report] (Submitted)

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Abstract

India produces about 0.5 MT of proso millet annually. Millets are most prominent nutritionally for being a good source of minerals and phytochemicals, including phytic acid which is believed to lower cholesterol, and phytate, which is associated with reduced cancer risk. The production of value added ready-to-use or ready to-eat products and convenience products would certainly diversify their food uses. There is a high potential for processed snack foods worldwide. Attempt has been made to prepare proso millet extruded snack using proso millet blended with maize. Extrudates obtained from different extrusion temperature was used to study for their physiochemical characteristics like viscoamylographic study, proximate composition, amylose content and functional properties like water absorption properties were studied. The extrudates developed was characterized for its textural, structural and sensory quality. The extruded snack has 70% starch digestibility with acceptable sensory attributes. Good correlation exists for temperature of extrusion with the extrudate expansion ratio, bulk density, colour and sensory acceptability. With increase in temperature expansion ratio, WAC, and sensory acceptability is markedly increase whereas, bulk density and colour decreases. Maximum force has the negative correlation with the expansion ratio, as more and more expanded product will be soft crispy. 60% proso sample shows highest peak viscosity as well as highest setback and final paste viscosity. Microstructure shows that with increase in temperature the extrudate formed having more microporous structure and bigger air cells.

Item Type:	Student Project Report
Uncontrolled Keywords:	proso millet, extruded snack, maize
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Jun 2015 06:58
Last Modified:	23 Jun 2015 06:58
URI:	http://ir.cftri.res.in/id/eprint/11865

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