Dr. Palanimuthu, VRAMYA, C .S2023-01-102023-01-102021-02-18Th-12869https://krishikosh.egranth.ac.in/handle/1/5810191618A study was undertaken to identify finger millet varieties suitable for popping; to evolve grain pretreatments before popping to improve popping characteristics; and to evaluate different puffing techniques for popping finger millet. Ten finger millet varieties (GPU28, GPU45, GPU48, GPU66, GPU67, KMR204, KMR301, KMR340, KMR630, VL376) were selected for popping. First, physical (size, bulk &true density, 1000 kernel weight, tristimulous colour, terminal velocity, angle of repose &frictional properties) and biochemical properties (moisture, carbohydrates, protein, fat, ash &crude fiber) of different varieties were studied. All varieties were popped by conventional sand puffing method to get popped products. Among varieties, GPU66, KMR630, GPU67 and KMR340 were found to be more suitable for popping based on popping characteristics (popping yield, popping effectiveness, unpopped kernel percent, volumetric expansion ratio) product bulk density, texture, colour and sensory quality. From various combinations of grain moisture and salt/buttermilk preconditioning treatments, 19% initial grain moisture with salt water treatment @2% w/w was found best to obtain good quality popped finger millet product. Among four puffing methods (pan roasting, sand puffing, hot air puffing and gun puffing) employed for finger millet popping, the sand puffing method was better if only popping characteristics were considered. However, the popped product from this method often contained fine sand particles and some scorched grains while gun puffing resulted in very appealing, clean, uniform, spherical popped kernels without any impurities. Since popping yield (74.18%) and popping effectiveness (79.31%) were also high, the gun puffing technique was identified as the best for popping finger millet.EnglishThesis