Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810114722
Authors: SENAPATI, NIBEDITA
Advisor: Mohapatra, Minati
Title: STUDIES ON MICROWAVE PUFFING OF FINGER MILLET
Publisher: Orissa University of Agriculture and Technology, Bhubaneswar
Language: en
Type: Thesis
Pages: 88
Agrotags: null
Keywords: finger millet, puffed finger millet, microwave puffing, expansion ratio, puffing yield
Abstract: Finger millet is one of the important minor cereals and is nutritionally rich in carbohydrate, protein, fiber and minerals. There is a lot of scope for processing and value addition of finger millet. Puffed cereal products are ready to eat, convenient, easily digestible and quite popular among consumers. Studies carried out on microwave puffing of finger millet at different power, time and moisture content of grains. Puffing characteristics were studied as puffing yields (%), expansion ratio and bulk density (kg/m³). Pre-treatment of cleaned finger millet (initial moisture content 11.8%) was done by soaking in water to achieve (12.33, 16.26 and 20.31%, wb) moisture content and mixing with salt (NaCl) solution of 0.0, 2.5 and 5.0 % (w/w). Standardization of pre-treatment conditions was done following traditional puffing at temperature 220, 240 and 260ºC. Maximum puffing yield (87.43 ± 1.87%) and expansion ratio (4.32 ± 0.09) were observed at temperature 260ºC, 16.26% (wb) moisture content and 2.5% salt content. From the traditional puffing and sensory analysis, 2.5 % salt content was found best for puffing qualities and therefore, standardized for microwave puffing. Microwave puffing experiments were carried out following Box-Behnken response surface design of experiment at three different power levels (540, 720 and 900 W), moisture contents (12, 16 and 20%, wb) and time of exposures (120, 140 and 160 s) to optimize the parameters. With the increase in microwave energy level from 80 to 130 kJ, puffing yield and expansion ratio were increased exponentially. The optimized process parameters for microwave puffing of finger millet were obtained at 900 W microwave power, 16% moisture content and 137 s time of exposure for obtaining maximum puffing yield (16.35%), expansion ratio (3.05) and minimum of bulk density (644.66 kg/m3). Carbohydrate content was increased from 68.37 to 82.75%, fat content decreased from 1.36 to 1.16 %, fiber content decreased from 5.92 to 4.48%, mineral contents Ca, Mg, K were decreased but Iron content was increased from 8.25 to 16.48% in puffed finger millet.
Description: Th-5663
Subject: Processing and Food Engineering
Theme: MICROWAVE PUFFING
These Type: M.Tech.
Issue Date: 2019
Appears in Collections:Thesis

Files in This Item:
File Description SizeFormat 
Th-5663 NIBEDITA SENAPATI 07PFE17.pdf
  Until 2020-07-01
STUDIES ON MICROWAVE PUFFING OF FINGER MILLET3.43 MBAdobe PDFView/Open Request a copy


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.