DEVELOPMENT OF READY-TO-EAT HOT EXTRUDED PRODUCTS FROM FOXTAIL MILLET
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Date
2013-07-12
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Publisher
University of Agricultural Sciences GKVK, Bangalore
Abstract
Small millets though contain more fibre and many bioactive
compounds, their utilization as food is confined to traditional consumers
mainly due to non-availability of consumer friendly products. Hence, a
study was conducted to develop ready-to-eat hot extruded kurkure
products using different small millets with foxtail millet as base and a
laboratory twin screw extruder was employed. As a prelude, nutritional
composition (moisture, protein, fat, fibre, ash and carbohydrates)
including micronutrients (iron, copper, sodium, zinc, magnesium,
manganese) of five millets (foxtail, little, barnyard, proso and kodo) and
Bengal gram were analyzed. Among 20 foxtail millet based kurkure
^ n ^ U!no/°I!not/ ? ted^ f° Ur formulations namely, Foxtail:Bengalgram:Proso
( /0.IO/0.IO/0), Foxtail:Bengalgram: Little (80%: 10%: 1 0 %)-
Foxtail: Ben galgram: Barny ar d (60%: 10%:30%); and
Foxtail:Bengalgram:Kodo (80%: 10%: 10%) were found to be veiy good and
the first formulation was adjudged to be best based on sensory
evaluation. 7
Trials were conducted to optimize process and extruder operating
parameters. Based on physical parameters of extrudates (expansion
ratio, water solubility index, water absorption index, bulk & true
densities, tri-stimulus colour and texture), millet grit size (1201-592 jim)
formulation moisture content (14-18%), extruder barrel temperature
(110 C) and screw speed (350 rpm) were found to be optimum. Among
two packages tested for storage of millet kurkure, with and without
nitrogen flushing, Polyethylene Coated Aluminium film package flushed
with nitrogen was found to be better compared to LDPE film and kurkure
could be stored for over two months at ambient conditions without any
quality deterioration. The Cost:Benefit Ratio for manufacturing foxtail
millet based kurkure was 1:1.72 and therefore, can be recommended for
commercial exploitation.
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