National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
A study was conducted to process pearl millet and develops ready to eat healthy extruded snacks. For that purpose, designed experiments were conducted to prepare pearl millet-starch based RTE extrudates by using three independent variables (feed composition, moisture content and cutter speed) and nine dependent variables (bulk density, expansion ratio, hardness, texture and overall acceptability) using response surface methodology (RSM). Quadratic model was developed by using central composite design (CCD) of response surface methodology (RSM) to optimize the extrusion variables. During the experiment feed composition, moisture content and cutter speed varies from 68-100%, 13.3-21.7% and 7-10 rpm, respectively with constant screw speed (350 rpm), barrel temperature (121°C) and feed rate (25 kg/hr). Variables optimized for preparation of acceptable pearl millet RTE snacks with 84.5% desirability included 85.09% pearl millet flour, 14.91% pearl millet starch at 17.80% moisture content and 8rpm cutter speed.
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