Optimization of weaning mix based on malted and extruded pearl millet and barley

Abstract

Weaning mix was developed using extrudates of plain and malted pearl millet (Pennisetum typhoides) and barley (Hordeum vulgare) flour. Central composite rotatable design (CCRD) with four independent variables PME (pearl millet extrudates), PMME (pearl millet malt extrudates), BE (barley extrudates), BME (barley malt extrudates) at five level and five dependent variables, i.e. lightness, peak viscosity (PV), water solubility index (WSI), water absorption index (WAI) and overall acceptability (OAA) scores, were used to conduct the experiments. Highly acceptable weaning mix was obtained by combining optimized ingredients with constant level of skim milk powder (SMP) 25%, WPC-70 5%, sugar 6% and refined vegetable oil 4 ml 100 g -1 mix. The optimized level of ingredients was PME 20.77%, PMME 7.39%, BE 20.99%, BME 6.53% with 81.3% desirability. The nutrient content of optimized weaning mix was in accordance with the standards specified by PFA, 2004.

Extrusion Process Optimization of Corn Starch to Develop Instant Vegetable Soup Mix

“…Extensive trials have been conducted to optimise the levels of ingredients for the final composition of the soup mix powder based on the product quality and scores of sensory attributes. Instant vegetable soup mix powder (20 g) was mixed with 200 ml of boiled water and served to trained panellists who were asked to rate the samples in terms of appearance, consistency, flavour and overall acceptability using nine-point hedonic scale (Balasubramanian et al, 2014).…”

“…Water solubility index is basically used as an of degradation of molecular components, measures the degree of starch conversion during extrusion which corresponds to the amount of soluble polysaccharide released from the starch component after extrusion (Balasubramanian et al, 2014;Joshi et al,2014). ) -10.83** 11.13** -0.56** 0.20** -6.53** -7.18** -**Significant at P < 0.01.…”

Nutritional Evaluation of Indigenously Developed Weaning Food from Malted Sorghum Incorporated with Soybean and Raw Banana Flour

“…Complementary food is the food given to infants along with breast milk to ensure proper nutrition. allows easy consumption (Balasubramanian et al, 2014). The traditional complementary foods are often associated with high viscosity which may cause choking and suffocation of infant during feeding.…”

Non-wheat pasta based on pearl millet flour containing barley and whey protein concentrate

“…However, its vast potential as raw material for special purpose foods is yet to be fully exploited. Ready to eat/cook products in the form of novel foods, convenience mixes have been successfully developed from pearl millet (Balasubramanian et al 2011(Balasubramanian et al , 2012; finger millet, sorghum etc., but are still to appear in the market. Pasta is a popular cereal food that comprises spaghetti, noodles, vermicelli etc.…”