DEVELOPMENT OF EXTRUDED PRODUCT FROM PEARL MILLET FLOUR BLENDED WITH CHICKPEA FLOUR 3777
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Date
2023-10
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JAU JUNAGADH
Abstract
The aim of this research work was to develop extruded snacks using a
combination of pearl millet flour and chickpea flour. The study focused on
standardizing the process technology for extrusion and optimizing the machine
parameters for the production of the extruded product. The objectives included studying
the proximate composition of the flours, determining the appropriate blended flour
proportion, preparing the extruded product at different machine parameters, and
evaluating the physical, functional, biochemical, and sensory properties of the
developed extruded product. Raw materials were procured from the local market and a
composite flour was prepared. Various characteristics of the composite flour were
analyzed using standard techniques. The extrusion process was conducted using a twin screw extruder, and the extruded products were collected, dried, and packed for
analysis. The findings revealed that a composite flour proportion of 70 % pearl millet
and 30 % chickpea flour was suitable. The extruded products exhibited varying
characteristics based on different process conditions. The extruded products were
evaluated for bulk density, true density, expansion ratio, water solubility index, water
absorption index, water holding capacity, hardness, crispness, moisture content, total
carbohydrate, true protein, crude fiber, starch, total ash, calcium, iron, zinc, and sensory
properties. Response Surface Methodology (RSM) was employed to optimize the
process parameters and develop mathematical models for the response variables. The
optimized conditions are - die temperature of 138 °C, screw speed of 320 rpm, and feed
moisture content of 14.5 % (w.b.). Overall, this research provides insights into the
development of extruded snacks using pearl millet and chickpea flour, offering
potential for enhanced nutritional value and consumer acceptability.