Co-rotating extrusion cooking impact on product characteristics using hulled kodo millet and hybrid maize flour

Gaurav, Abhishek; Panigrahi, Shubham Subrot; Pradhan, Rama Chandra; Mishra, Smita

doi:10.1007/s13197-022-05467-4

Cited by 2 publications

(3 citation statements)

References 27 publications

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“…The initial moisture level of raw kernels (100 g) was adjusted to 15% and 20% (d.b) by sprinkling preintended amount of water, described in our previous study (Gaurav et al, 2022) and uniformly mixed in planetary mixer (Model B5 Mixer, Kanteen Industries, India), sealed and conditioned for overnight at 4 C.…”

Section: Kernel Pretreatmentmentioning

confidence: 99%

“…Breakfast cereals were prepared according to our previous optimized study utilizing hulled Kodo flour (70): hybrid maize flour (30) blend being dispensed at 19 rpm feeder speed into a co-rotating, twin screw-extruder (Model SYSLG32, Jian Saibainuo, China) having a L:D ratio 24.5:1, and circular die opening of 3.71 mm diameter (Gaurav et al, 2022). Briefly, we focused on utilizing roasted Kodo flour having a higher amylose content, relative crystallinity, predominance of elastic behavior, lower paste viscosity, with the intent of having a desirable expansion.…”

Section: Breakfast Cereal Preparation and Processing Conditionsmentioning

confidence: 99%

“…Millets traditionally referred as "yesterday's coarse grain and present nutri-cereals" are considered as future climate-smart crops. Globally, India ranks first in nutri-cereals production and may yield nutritive potential to address second highest malnutrition and anemia cases among Indian children, and largely curtail the hub of obese and diabetic population through value addition of appropriate millets in combination with other cereals (Gaurav et al, 2022). The millets best suited for above metabolic disorders is Kodo millet comprising carbohydrate (65.6%-71.3%), protein (6.0%-11.0%), fat (3.5%-51%) with higher polyunsaturated fatty acids, ash (3.5%-4.5%), crude fiber (8.5%-11.8%), dietary fiber (37%-38%), and minerals higher than rice and wheat.…”

Section: Introductionmentioning

confidence: 99%

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Use of flours from traditional pan and salt‐bed‐roasted Kodo grains in the production of breakfast cereal: Spatial, morphological, techno‐functional, structural, and rheological analyses

Gaurav,

Kedia,

Faizan Rahi

et al. 2024

J Food Process Engineering

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Kodo millet, possesses the goodness of iron and low glycemic index, notably, its starch has inadequate application owing to retrogradation and low amylose content. Dry‐roasting seems worthy as an inexpensive pretreatment process to preserve desirable textural characteristics of whole cereal grains with peculiarity of moisture levels below 20% for a very short time. The aim of this work was to analyze indepth studies to explain morphological, techno‐functional, structural, and rheological transformation of Kodo starch components generated during roasting of conditioned whole kernels at 15% and 20% initial moisture content (IM). The micrographs displayed a honeycomb‐like structure in all roasted flours. The X‐ray diffraction intensity decreased and showed partial rupture to A‐type orthorhombic crystals of Kodo starch after roasting, while lamellar growth across the multilayer matrix was also generated (23° and 37.35°). The fusion of the starch granules with endosperm's macromolecules observed plausible techno‐functional, and rheological properties, emphasized as non‐nutritional properties substantially improved sensory attributes of food as an additive. Roasted flour at higher IM thus made it easier to integrate into instant ready‐to‐eat breakfast cereals of improved amylose content (23.69%–29.31%) with lowered water activity (.4671–.5170) of varied skin strength (196.17–1894.41 g), elasticity (4.03–10.21 mm), and cell size (164.03–1059.10 μm) detected from puncture‐test force measurement. The infrared absorbance band illustrated loss of peak at 1047 cm−1 and endosperm's expansion (195.34%–309.30%) lowered kernel hardness (42.3–17.78 N) indicated structural loss upon roasting, may significantly reduce milling cost, and provide a commercially pretreated readied kernel or flour for industrial applications.Practical applicationsKodo millet, of the Poaceae family thrives well in abiotic stress and scanty rainfall exhibit meager application owing to low amylose content. Applying preprocessing traditional roasting techniques upon moistened kernel, get popped cereal. Milling of such cereal retards subcellular loss, indicating increased amylose, water, and oil absorption with avid aroma. This is critical in the preparation of cost‐effective dietary formulations for children and geriatrics, thus making it easier for integration into ready‐to‐eat wholesome breakfast cereals.

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Section: Kernel Pretreatmentmentioning

confidence: 99%

Section: Breakfast Cereal Preparation and Processing Conditionsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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