Millet–legume blended extrudates characteristics and process optimization using RSM

Chakraborty, Subhasish; Singh, Divya; Kumbhar, B. K.; Chakraborty, Sourav

doi:10.1016/j.fbp.2010.10.003

Cited by 34 publications

(28 citation statements)

References 15 publications

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“…Gujska and Khan () reported 3× of an increase in WHC of extruded bean flours (navy, pinto, and chickpea), ranging from 1.2 to 4.0 g/g relative to unextruded flours. The increase in WHC with higher temperature and moisture was also reported by Kumar, Sarkar, and Sharma (), Seth, Badwaik, and Ganapathy (), Ding, Ainsworth, Tucker, and Marson (), and Chakraborty, Singh, Kumbhar, and Chakraborty () for rice–carrot pomace blend, yam–corn–rice blend, rice flour and millet–legume blend, respectively. After extrusion, starch granules are more disrupted and therefore can bind more water (Seth et al, ), and a higher moisture content further promotes starch gelatinization (Donovan, ).…”

Section: Resultssupporting

confidence: 78%

Effect of barrel temperature and feed moisture on the physical properties of chickpea–sorghum and chickpea–maize extrudates, and the functionality and nutritional value of their resultant flours—Part II

et al. 2019

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Background and objectives The effect of barrel temperature (120 and 150°C, held constant in zones 4–6) and feed moisture (20% and 24%) on the physical properties of chickpea–sorghum (CS) and chickpea–maize (CM) extrudates, and the functional and nutritional properties (protein quality) of their flours were examined. Findings Temperature had a greater effect on the physical properties than moisture for both blends, where, in general, extrusion at 150°C resulted in greater expansion, less hardness, and lower bulk density than at 120°C. Extrusion also increased the water‐holding capacity relative to the raw CS and CM blends, but had an adverse effect on oil‐holding capacity, foaming, and emulsifying properties. Pasting viscosities of precooked flours were also lowered by 8 to 37 times due to the pregelatinization of the starch. Although in vitro protein digestibility increased after extrusion, the in vitro protein digestibility‐corrected amino acid score (PDCAAS) showed an overall reduction relative to the raw blended flours due to the reduction of the primary limiting amino acid lysine during extrusion. Conclusions Only the chickpea–maize blend extruded at 120°C at either 20% or 24% moisture had higher in vitro PDCAAS than the raw blend, with only the one with 24% moisture having a value >0.70. Significance and novelty A balance between functionality and protein quality needs to be considered when using extruded pulse–cereal blends.

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Section: Resultssupporting

confidence: 78%

Effect of barrel temperature and feed moisture on the physical properties of chickpea–sorghum and chickpea–maize extrudates, and the functionality and nutritional value of their resultant flours—Part II

et al. 2019

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“…However, the effect of feed moisture on WAI was nonsignificant. Ding et al (); Chakraborty, Singh, Kumbhar, and Chakraborty () also supported this result. The result in Table shows highly significant nature of the model ( p < 0.0001) along with reasonable agreement of predicted (0.91) and adjusted R ‐Squared values (0.98).…”

Section: Resultsmentioning

confidence: 60%

Optimization of processing variables for the development of virgin coconut oil cake based extruded snacks

Beegum

Manikantan

Sharma

et al. 2019

J Food Process Engineering

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Virgin coconut oil (VCO) is a value added export‐oriented coconut product. One of the major by‐products of VCO called as VCO cake is a rich source of protein (15%) which is presently underutilized. The effect of important variables including percent of VCO cake (20–30%), screw speed (300–350 rpm) and feed moisture (14–18%) on physical, pasting, functional, textural, and sensory attributes of VCO cake based extruded snacks were estimated using Box and Behnken Design. The responses studied were expansion ratio, bulk density, peak viscosity, hardness, water solubility index, water absorption index and overall acceptability of sensory attributes. The optimized conditions obtained for the extrudates were 28.7% VCO cake, 14% feed moisture, and 300 rpm screw speed with the maximum desirability of 0.88. The percentage of protein, carbohydrate, crude fiber, and ash in the optimized sample were 11.14, 74.19, 1.58, and 2.3%, respectively. The promising results suggest that addition of VCO cake has improved the protein content of the extrudates with high consumer acceptability. Practical application Virgin coconut oil (VCO) is a leading value‐added product of coconut. Among the different production methods of VCO, hot processed VCO has more functional compounds such as polyphenols, antioxidants, and phytosterols. Hence, it is mainly used to consume orally. Indian Council of Agricultural Research (ICAR)‐Central Plantation Crops Research Institute, Kasaragod, India, has been transferred the VCO production technology to about 30 entrepreneurs from the last 5 years. The mean recovery of VCO cake during hot process VCO production is estimated at 6.3–8.8% of fresh kernel weight (i.e., 1 kg kernel give 63–88 g VCO cake) of the WCT coconut variety. VCO cake is a rich source of protein. By selling this by‐product in the form of extrudates would definitely give more income to the entrepreneurs apart from residue management. The results indicated that 28.7% VCO cake in the extruded formulation gave a nutritious product with a calorific value of 388 imparted with the natural sweetness of VCO cake.

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“…S3a,b). The relationship between WAI and starch degradation because of heat treatment has been reported by many researchers (Guha et al, 1997;Chakraborty et al, 2011;Balasubramanian et al, 2011a,b). The relationship between WAI and starch degradation because of heat treatment has been reported by many researchers (Guha et al, 1997;Chakraborty et al, 2011;Balasubramanian et al, 2011a,b).…”

Section: Water Absorption Index (Wai)mentioning

confidence: 66%

“…In other words, WSI can be used as an indicator of starch conversion during extrusion (Ding et al, 2005). The negative correlation of WAI and WSI has been reported by many researchers (Chakraborty et al, 2011;Balasubramanian et al, 2011a,b). The coefficient estimates of WSI model showed that the square terms of all the levels of ingredients had highly significant negative effects (Table 2).…”

Section: Water Solubility Index (Wsi)mentioning

confidence: 86%

Development of extruded snacks using soy, sorghum, millet and rice blend – A response surface methodology approach

Seth

Gopirajah²

2012

Int J of Food Sci Tech

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Summary Response surface methodology (RSM) based on a five‐level‐three‐factor central composite rotatable design (CCRD) was employed for optimisation of formulation for production of a soy‐fortified millet‐based extruded snack. Effects of amount of ingredients such as ragi (40–50%), sorghum (10–20%) and soy (5–15%) on the physical properties like bulk density, expansion ratio, water absorption index and water solubility index of snacks were investigated. Significant regression models that explained the effects of different percentages of ragi, sorghum and soy on all response variables were determined. The coefficients of determination, R2, of all the response variables were higher than 0.90. Based on the given criteria for optimisation, the basic formulation for production of millet‐based extruded snack with desired sensory quality was obtained by incorporating with 42.03% ragi, 14.95% sorghum, 12.97% soy and 30% rice.

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Millet–legume blended extrudates characteristics and process optimization using RSM

Cited by 34 publications

References 15 publications

Effect of barrel temperature and feed moisture on the physical properties of chickpea–sorghum and chickpea–maize extrudates, and the functionality and nutritional value of their resultant flours—Part II

Effect of barrel temperature and feed moisture on the physical properties of chickpea–sorghum and chickpea–maize extrudates, and the functionality and nutritional value of their resultant flours—Part II

Optimization of processing variables for the development of virgin coconut oil cake based extruded snacks

Development of extruded snacks using soy, sorghum, millet and rice blend – A response surface methodology approach

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