Process Optimization of Finger Millet Incorporated Extrudates

Authors

  • Yadav KC Department of Food Technology, Central Campus of Technology, Tribhuvan University
  • Ranjit Rajbanshi Department of Food Technology, Central Campus of Technology, Tribhuvan University, Dharan
  • Prabesh Bhattarai Central Department of Food Technology, Institute of Science and Technology, Tribhuvan University
  • Pramesh K. Dhungana School of Agriculture and Food Science, The University of Queensland, Australia
  • Dilip Subba Nepal Academy of Science and Technology, Khumaltar, Lalitpur

DOI:

https://doi.org/10.3126/hijost.v4i0.33870

Keywords:

Response Surface Methodology, Single crew extrusion, Millet flour, Water solubility index, Starch digestibility

Abstract

The effects of incorporation of finger millet (Eleusine coracana L.) flour and extrusion conditions on physico-chemical characteristics of corn grit- rice grit-chickpea flour blend expanded extrudates were studied. Response surface methodology was used to study the effects of level of incorporation of millet flour in feed composition (5 to 25 %), feed moisture (12-16%), screw speed (1000-1400 rpm) and extrusion temperature (80–120°C). Single screw extruder was used for the experiments. The level of millet flour incorporation had significant effect on water solubility index (p<0.05), water absorption index (p<0.05) and starch digestibility (p<0.001). Feed moisture had significant effect on water solubility index (p<0.001) and water absorption index (p<0.05). Extrusion temperature had significant effect on water solubility index (p<0.001), water absorption index (p<0.05) and starch digestibility (p<0.05). Screw speed had significant effect on water solubility index (p<0.001) and water absorption index (p<0.05). Numerical optimization study predicted 106.8 °C of extrusion temperature, 1253 rpm of screw speed, 12.67 % of feed moisture, and 22.8 % of millet flour as optimum conditions to produce acceptable extrudates from the feed composite containing millet flour.

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Published

2020-12-28

How to Cite

KC, Y., Rajbanshi, R., Bhattarai, P., Dhungana, P. K., & Subba, D. (2020). Process Optimization of Finger Millet Incorporated Extrudates. Himalayan Journal of Science and Technology, 4, 60–67. https://doi.org/10.3126/hijost.v4i0.33870

Issue

Section

Original Research Articles