Impact of Die Configuration on Physio-Chemical Properties, Anti-Nutritional Compounds, and Sensory Evaluation of Multi-Based Extruded Puffs

Anurag and Amar P Garg
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Anurag: Banda University of Agriculture and Technology Banda, India
Amar P Garg: Swami Vivekanand Subharti University Meerut, India

Biomedical Journal of Scientific & Technical Research, 2024, vol. 54, issue 5, 46424-46434

Abstract: In this study, millet-based ready-to-eat snacks were investigated as a solution to the problem of prolonged soaking and cooking times required for millets. Extrusion-cooking conditions were standardized, and the results indicated that the use of a star-shaped die resulted in a lower water solubility index, degree of starch gelatinization, expansion ratio, lightness (L*) values and higher bulk density compared to circular die. The study examined the effect of star and circular shaped dies on the 100% millet (finger, pearl, and foxtail) based extruded food items and their anti-nutritional compounds, physico-chemical properties, and sensory features of 100% millet Puffs of pearl, finger, and foxtail millet.

Keywords: Journals on Medical Drug and Therapeutics; Journals on Emergency Medicine; Physical Medicine and Rehabilitation; Journals on Infectious Diseases Addiction Science and Clinical Pathology; Open Access Clinical and Medical Journal; Journals on Biomedical Science; List of Open Access Medical Journal; Journals on Biomedical Engineering; Open Access Medical Journal; Biomedical Science Articles; Journal of Scientific and Technical Research (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:abf:journl:v:54:y:2024:i:5:p:46424-46434

DOI: 10.26717/BJSTR.2024.54.008614

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