DEVELOPMENT OF EXTRUDED PRODUCTS FROM SMALL MILLETS
| dc.contributor.advisor | Palanimuthu, V | |
| dc.contributor.author | SUDHA DEVI, G | |
| dc.date.accessioned | 2016-11-28T11:36:40Z | |
| dc.date.available | 2016-11-28T11:36:40Z | |
| dc.date.issued | 14-08-13 | |
| dc.description.abstract | Small millets are coarse cereals, consumed mostly in traditional way as staple food and hardly any value added product is commercially produced using them in this country. A study was undertaken to develop ready-to-cook pasta and ready-to-eat expanded (kurkure type) products using five small millets namely, little, foxtail, proso, kodo and barnyard millets. For producing pasta, single screw cold extruder and for readyto- eat expanded product twin screw extruder were used. The nutritional composition of above five millets (moisture, protein, fat, fibre, ash and carbohydrates) including micronutrients (iron, copper, sodium, zinc magnesium, manganese) were analyzed. Fifteen formulations of small millet-wheat flour mix were prepared using each of the small millet grain flour (@ 50, 60, 70%) and the balance being wheat flour (@ 50, 40, 30%). Pasta were prepared by cold extrusion using La Monferrina Pasta Machine. Based on pasta sensory scores, the best formulation for each small millet was (millet : wheat flour): foxtail - 70:30; little - 50:50; kodo - 60:40; proso - 60:40; and barnyard - 50:50. Sensory scores of millet based pasta products for various sensory attributes like colour, appearance, texture, taste and overall acceptability were 7-8 indicating good acceptability of developed products. The cooking characteristics namely, cooking time, swelling power and solid loss for various small millets based pasta products varied from 6.30 to 7.48 min, 2.13 to 3.88 (g/g) and 3.52 to 4.66%, respectively. Storage study of pasta in LDPE and Polypropylene (PP) pouches at ambient conditions was conducted for three months. The nutritional composition and tristimulus colour values (L*, a*, b*) of pasta varied during storage and sensory scores slightly decreased. However, the products were acceptable after storage and LDPE pouch was relatively better for storing millet pasta. Ready-to-eat kurkure type (crispy) products were prepared using the above five small millet grits (BS 18 mesh) after blending with maize grits. Fifteen blend ratios of – Millet (@50, 60 & 70%) : Maize (@50, 40 & 30%) were tried in the twin screw extruder. The expansion ratio, water solubility index, water absorption index, bulk and true densities, tristimulus colour values and sensory attributes of extrudates were determined. Based on various quality parameters of extrudates, for each of the small millet studied, the best blend ratio (millet : maize) was: foxtail - 60:40; little - 50:50; kodo - 60:40; proso - 60:40; and barnyard - 50:50. With twin screw extruder, it was possible to get good quality ready-to-eat kurkure type expanded products from small millets based blends at barrel temperature of 100-120°C and screw speed of 350-400 rpm. The Cost: Benefit Ratios worked out for pasta and ready-to-eat kurkure value added products using small millets were highly favourable and therefore, can be recommended for commercial exploitation. | en_US |
| dc.identifier.other | Th-10317 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/87803 | |
| dc.language.iso | en | en_US |
| dc.publisher | University of Agricultural Sciences GKVK, Bangalore | en_US |
| dc.sub | Agricultural Engineering | en_US |
| dc.these.type | M.Sc | |
| dc.title | DEVELOPMENT OF EXTRUDED PRODUCTS FROM SMALL MILLETS | en_US |
| dc.type | Thesis | en_US |