The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Physico-Chemical and Sensory Characteristics of Ready-to-Eat Extruded Snacks from Finger Millet Based Composite Blends


Affiliations
1 Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Maharashtra-415 712, India
     

   Subscribe/Renew Journal


Millets, among the food grains, are the cheapest and nutritious wholesome food grains for people of all age groups. They have certain specialities which yield products of superior nutritional and technological characteristics than the major cereals. The millet grains offer many opportunities for diversified utilization and in adding value. It is possible to make many different kinds of value added food products by adopting appropriate milling, popping, malting and pearling technologies. However, they have remained the food for the people of lower socio-economic strata and traditional consumers because of their coarse texture, characteristic flavour, intense coloured seed coat and cultural attachment. Also, the use of millets is less popular especially among the urban population due to non availability of suitable post harvest technologies to develop consumer attractive processed products similar to rice or wheat.
User
Notifications

  • Yenagi, N.B. Value adding strategies for production and sustainable use of indigenous small millets. Food uses of small millets and avenues for further processing and value addition. All India Coordinated Small Millets Improvement project. ICAR, UAS, GKVK, Bangalore, 2007, 40-47.

  • Gopalan, C., Ram Sastri, B.V. and Bal Subramanian, M. Nutritive value of Indian foods. National Institute of Nutrition, ICMR, Hyderabad: 2004, 47- 69.

  • Malleshi, N.G. Nutritional and technological features of ragi (finger millet) and processing for value addition.In : Food uses of small millets and avenues for further processing and value addition. All India Coordinated Small Millets Improvement project. ICAR, UAS, GKVK, Bangalore, 2007, 9-19.

  • Abbott, P. Co-extrusion: Recent developments using cooking extruder. Cereal Foods World, 1987, 32, 816-819.

  • Association of Official Analytical Chemists (AOAC). 1990. Official methods of analysis of AOAC. Volume II, Association of Official Chemists, Washington.

  • Fan, J., Mitchell, J.R. and Blanchard, J.M.V. The effect of sugars on the extrusion of maize grits: The role of the glass transition in determining product density and shape. Intern. J.Fd. Sci.Technol., 1996, 31, 55–65.

  • Meilgaard, M., Civille, G.V. and Carr, B.T. Sensory Evaluation Techniques. Third edn. CRC Press, Boca Raton. 1999.

  • Colonna, P., Tayeb, J. and Mercier, C. Extrusion cooking of starch and starchy products. In: Mercier C, Linko P, Harper JM (eds), Extrusion Cooking. Am. Association of Cereal Chem., St.Paul, M.N. 1989, 247-319.

  • Bhattacharya, S. and Prakash, M. Extrusion of blends of rice and chickpea flours: A response surface analysis. J. Fd. Engg., 1994, 21, 315-330.

  • Camire, M.E., Camire, A. and Krumhar, K. Chemical and nutritional changes in foods during extrusion. CRC Rev. Fd. Sci. Nutr., 1990, 30, 35-45.

  • Singh, N., Singh, B., Sandhu, K.S., Bawa, A.S. and Sekhon, K.S. Extrusion behaviour of wheat, rice and potato blends. J. Fd. Sci. Technol., 1996, 33, 291-294.

  • Deshpande, H.W. and Poshadri, A. Physical properties and sensory characteristics of extruded snacks prepared from Foxtail millet based composite flours. Intern. Fd. Res. J., 2011, 18.

  • Antila, J.R, Pipatti, R. and Linko, P. Process con troll and automation in extrusion cooking. In: Zeuthen et al.(eds.). Thermal Processing and Quality of Foods. Elsevier Applied Sci. Publ. London. 1984 , 44-48.

  • Martinez-Serna, M.D. and Villota, R. Reactivity, functionality and extrusion performance of native and chemically modified whey proteins. In: Kokini, J.L., Ho, C. and Karwe, M.V. (eds.), Food Extrusion Science and Technology. Mercel Dekker Inc. 1992, 387-414.

  • Asp, N.G. and Bjorck, I. Nutritional Properties of Extruded foods. In: Mercier C, Linko P, Harper JM (eds), Extrusion Cooking. Association of Cereal Chem., St.Paul M.N. 1989, 399-433.

  • Shirani Gamalth and Ravindran Ganesharanee, Extruded products with fenugreek (Trigonellagraecium) Chick pea and Rice: physical properties, sensory acceptability and glycemic index. J. Fd. Engg., 2009, 90, 45-52.

  • Ilo, S. and Berghofer, E. Kinetics of color changes during extrusion cooking of maize grits. J. Fd. Engg., 1999, 39, 73-80.

  • Guy, R. Extrusion cooking: technology and applications. Woodhead Publishing Limited, Cambridge, England. 2001.

  • Lue, S. and Hsieh, F. and Huff, H.E. Extrusion cooking of corn meal and sugar beet fiber: effects on expansion properties, starch gelatinization and dietary fiber content. Cereal Chem., 1991, 68, 227-234.

  • Yanniotis, S., Petraki, A.A. and Soumpasi, E. Effect of pectin and wheat fibres on quality attributes of extruded cornstarch. J. Fd. Engg., 2007, 80, 594-599.


Abstract Views: 316

PDF Views: 0




  • Physico-Chemical and Sensory Characteristics of Ready-to-Eat Extruded Snacks from Finger Millet Based Composite Blends

Abstract Views: 316  |  PDF Views: 0

Authors

P. S. Sawant
Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Maharashtra-415 712, India
N. J. Thakor
Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Maharashtra-415 712, India
N. B. Yenagi
Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Maharashtra-415 712, India
A. D. Divate
Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Maharashtra-415 712, India
S. B. Swami
Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Maharashtra-415 712, India
A. A. Sawant
Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Maharashtra-415 712, India

Abstract


Millets, among the food grains, are the cheapest and nutritious wholesome food grains for people of all age groups. They have certain specialities which yield products of superior nutritional and technological characteristics than the major cereals. The millet grains offer many opportunities for diversified utilization and in adding value. It is possible to make many different kinds of value added food products by adopting appropriate milling, popping, malting and pearling technologies. However, they have remained the food for the people of lower socio-economic strata and traditional consumers because of their coarse texture, characteristic flavour, intense coloured seed coat and cultural attachment. Also, the use of millets is less popular especially among the urban population due to non availability of suitable post harvest technologies to develop consumer attractive processed products similar to rice or wheat.

References