No abstract

Five blends of refined wheat flour (RWF) (63.2 -96.8, %RWF) and millet were used to manufacture biscuits baked for varying time (3.3-6.7 min) and temperature (166.6 -183.4°C). The manufactured biscuits were evaluated in terms of textural attributes (crispness, hardness and cutting strength) and overall acceptability (OAA). Results showed that increasing the amount of RWF in biscuits decreased (p < 0.01) hardness. Prolonging the baking time led to a decrease (p < 0.01) in hardness and cutting strength and a significant increase (p < 0.05) in OAA. Increase in baking temperature was followed by an increase in crispness (p < 0.01) and OAA (p < 0.1), while hardness and cutting strength (p < 0.01) decreased. Optimum processing condition generated form the models was, -blend ratio, 90%RWF; baking time, 6 min and baking temperature, 170°C. The predicted responses in terms of crispness, hardness, cutting strength and OAA were 45, 0.3N, 27.2N and 8.9, respectively. The desirability of the optimum conditions was 0.98.

No abstract

No abstract

Five blends of millets and legume pieces (viz. 12, 16, 20, 24, 28% legume pieces) at varying moisture contents (12, 15, 18, 21, 24%, wet basis [w.b.]) were subjected to extrusion cooking in a single‐screw laboratory extruder Brabender DA47055. The extruder was operated at different die head temperatures (160–200C), barrel temperatures (100–140C) and screw speeds (100–140 rpm). Designed experiments were conducted based on central composite rotatable design to determine the optimum processing condition for extruded products. The processing parameters were optimized with the help of response surface methodology to obtain product with maximum crispness and with minimum hardness and cutting strength. The optimum processing conditions obtained were moisture content 24%, w.b.; blend ratio 18.7% legume pieces; die head temperature 171.2C; barrel temperature 140C; and screw speed 103.8 rpm. The corresponding textural properties of the extrudates in terms of crispness, hardness and cutting strength were 50, 48.2 N and 79.7 N, respectively. PRACTICAL APPLICATIONS This process allows the preparation of ready‐to‐eat snack foods made from millet and legume pieces. Millets are rich in fibers and legumes are rich in proteins and other vitamins. Thus, the product shall have high nutritive value. Limitations of soil and irrigation facility make millets a very popular crop among the farmers of Bundelkhand region of India; however, poor commercial market for millets yields less return. The legume milling process yields a sizeable amount of legume pieces. These legume pieces are listed as losses, generally disposed of cheaply, only to be used as animal feed or to act as raw material for manufacture of other products. Popularizing a millet‐ and legume pieces‐based snack food shall be beneficial for the farmers, as well as making good use of the legume milling by‐product.