Determination of Physical Characteristics of Extruded Snack Food Prepared Using Little Millet (Panicum sumatranc) Based Composite Flours
Journal Title: International Journal for Research in Applied Science and Engineering Technology (IJRASET) - Year 2014, Vol 2, Issue 7
Abstract
Little millet (Panicum sumatrance) has got high nutritional contents and is cultivated in rural India. Preparation of ready-to-eat snack products using extrusion cooking is a common practice. To add value to this millet in order to enable its commercialisation, ready-to-eat snack products were prepared. Composite flours were prepared using whole Little millet flour and other flours namely; sorghum, foxtail millet, black gram, and chick peas flours. Pre-conditioning was done to prepare the flours for extrusion cooking. Extrusion cooking was carried out using a twin screw extruder at optimised extrusion parameters viz., temperature: 105˚C and 60°C for two different heating zones, die diameter: 3 mm, screw speed: 370 rpm and cutter speed: 22 rpm. Physical properties of the extrudate viz., bulk density, piece density, expansion ratio and moisture retention were also analysed. The organoleptic qualities of extruded samples were analysed by panellists on a 9 point hedonic scale. The results indicated that composite flour (Little millet, sorghum, foxtail millet, black gram, and chick peas flours in the ratios of 40:20:20:10:10) could be used to produce quality extrudates with acceptable sensory properties.
Authors and Affiliations
Siddharth, M.
Keywords
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