Development of extruded snack from barnyard millet, finger millet and horse gram grown in Uttarakhand
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Date
2019-09
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G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
Abstract
The present investigation pertaining to development of extruded snack from barnyard millet, finger millet and horse gram grown in Uttarakhand was conducted in the Department of Food Science & Technology, G.B. Pant University of Agriculture & Technology, Pantnagar, U.S. Nagar (Uttarakhand) during the year 2018-19. Flours of barnyard millet, finger millet and horse gram as used in the present study were subjected to proximate analysis which included estimation of moisture, crude protein, crude fat, crude fibre, ash and carbohydrates. Four composite flour blends with varying proportion of different flours following conditioning were used to make extruded snacks using twin screw extruder and an ideal flour blend was selected on the basis of sensory evaluation. For further improvement in quality of snack response surface methodology (RSM) was used to optimize levels of feed moisture, screw speed and barrel temperature. Results showed that a specific proportion of flours of barnyard millet, finger millet and horse gram can be successfully employed for making extruded snack with overall acceptability score as 8.56 on nine point hedonic scale provided RSM optimized levels of feed moisture, screw speed and barrel temperature are used. Nutritionally, the extruded snack prepared by optimized recipe contained 1.3 times (32.8 %) protein, 4.7 times (369.23 %) calcium and 5 times (100 %) iron when compared with popular extruded snack obtained from market. The developed product also contained relatively negligible fat.
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