Development of the extruded products from finger millet

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ISBN-13:
9783659430268
Einband:
Paperback
Seiten:
96
Autor:
Anuja Divate
Gewicht:
159 g
Format:
220x150x6 mm
Sprache:
Englisch
Beschreibung:
Extrusion cooking was carried out using a co-rotating twin screw extruder at extrusion parameters namely temperature, die diameter and screw speed. The effect of independent variables, namely extrusion temperature, screw speed and unhulled finger millet and dehulled finger millet on product responses i.e. on dependent variables, namely expansion ratio, bulk density, Water Absorption Index (WAI), Water Solubility Index (WSI), colour and hardness were studied. The nutritional characteristics of finger millet based extrudates were determined and sensory evaluation of the products was done for appearance, colour, taste, texture and overall acceptability using nine point hedonic scale. Expansion ratio, bulk density, water absorption index, water solubility index, colour and hardness were influenced by variations in flour composition.

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