Development of instant weaning foods based on maize-pulses by using extrusion technology

Simple item page
dc.contributor.authorAli, Salim Abdelmonem Abdelhaleem
dc.date.accessioned2017-02-15T09:40:54Z
dc.date.available2017-02-15T09:40:54Z
dc.date.issued2016
dc.description.abstractThe aim of this study was to develop instant weaning mixes from locally-available and low-cost ingredients using twin-screw extruder and to assess their nutritional quality and storage stability. Weaning mixes were processed using extrudates of maize (Zea mays), mungbean (Vigna radiata) and chickpea (Cicer arietinum). The proportion of flour blends prepared for extrusion process was maize + mungbean in the ratio of 70:30 and maize + chickpea in the ratio of 80:20. Experiments were designed using response surface methodology (RSM) with three independent variables [feed moisture (14–18 %), screw speed (400–550 rpm) and barrel temperature (125–175°C)] and five dependent variables (specific mechanical energy, bulk density, water absorption index, water solubility index and degree of gelatinisation) at five levels of central composite rotatable design (CCRD). Optimised extrusion conditions were 14.33% feed moisture, 524 rpm screw speed and 174°C barrel temperature for maize-mungbean extrudates; and 14.13% feed moisture, 534 rpm screw speed and 167oC barrel temperature for maize-chickpea extrudates. Extrudates were ground and mixed with skim milk powder and sugar to prepare the final weaning mixes which were stored for six months at room temperature. Four optimised weaning mixes were prepared by mixing ground extrudates (maize–mungbean or maize-chickpea), skim milk powder and sugar at different levels. The quality attributes (functional properties, nutritional quality and in vitro digestibility) were evaluated. Storage stability parameters [moisture content, free fatty acids, colour attributes (L*, a*, b*) and sensory evaluation] were investigated during storage. All weaning mixes were acceptable for a period of six months. Weaning mixes were similar to the commercially available products in terms of quality attributes and had considerably less cost. The nutrient content of the weaning mixes was in accordance with the standards specified by PFA, (2004) with high protein and starch digestibility. Such mixes with low cost, high nutritional value and high storage stability can be used to overcome the malnutrition among children in developing countries.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810001031
dc.keywordsExtrusion, weaning foods, maize, mungbean, chickpeaen_US
dc.language.isoenen_US
dc.pages59en_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.research.problemDevelopment of instant weaning foods based on maize-pulses by using extrusion technologyen_US
dc.subFood Technologyen_US
dc.subjectsowing, intercropping, wheats, tillage equipment, seed drilling, crops, mustard, fertilizers, land resources, chickpeasen_US
dc.themeinstant weaning foodsen_US
dc.these.typePh.Den_US
dc.titleDevelopment of instant weaning foods based on maize-pulses by using extrusion technologyen_US
dc.typeThesisen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Salim Abdelmonem Final Dissertation.pdf
Size:
8.5 MB
Format:
Adobe Portable Document Format
Description:
Ph.D.
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Thesis