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Optimization of process variables for the preparation of expanded finger millet using response surface methodology.
Ushakumari, S. R. and Rastogi, N. K. and Malleshi, N. G. (2007) Optimization of process variables for the preparation of expanded finger millet using response surface methodology. Journal of Food Engineering, 82 (1). pp. 35-42.
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Abstract
The decorticated finger millet was subjected to high temperature short time treatment to prepare expanded millet, a ready-to-eat new generation product. It was observed that, flattening the grains to the desired shape factor and the moisture content were critical factors for obtaining the millet with maximum expansion ratio. Accordingly, the effect of moisture content of the millet prior to flattening, the shape factor and drying time and their complex interaction on the expansion ratio of the millet were determined. Besides, the bulk density, sphericity, hardness and overall acceptability of the expanded millet were also evaluated using a central composite rotatable experimental design. Based on the design, the optimal conditions for obtaining fully expanded millet were, moisture content of about 40% prior to flattening, shape factor ranging from 0.52 to 0.58 and drying time varying from 136 to 150min. The product prepared under these conditions had an expansion ratio (Y1)<greater than or equal to>4.6, bulk density (Y2)<less than or equal to>0.17g/cm3, sphericity (Y3)<greater than or equal to>0.90, hardness/texture (Y4)<less than or equal to>5.0N and the overall acceptability (Y5)<greater than or equal to>7.2. All rights reserved, Elsevier.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | CONSUMER-RESPONSE; MILLET-; MOISTURE-CONTENT; PHYSICAL-PROPERTIES; PROCESSING-THERMAL; ACCEPTABILITY-; EXPANSION-; FINGER-MILLET; THERMAL-PROCESSING |
| Subjects: | 600 Technology > 08 Food technology > 05 Processing and Engineering 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet) |
| Divisions: | Food Engineering Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 13 Aug 2008 11:49 |
| Last Modified: | 22 Dec 2016 11:18 |
| URI: | http://ir.cftri.res.in/id/eprint/8065 |
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