Process Parameter Optimization for Textural Properties of Ready‐to‐eat Extruded Snack Food From Millet and Legume Pieces Blends

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.

Influence of processing parameters on textural characteristics and overall acceptability of millet enriched biscuits using response surface methodology

“…A macro was developed which counts number of major peaks obtained in the product during compression. The first peak of the force-distance plot of the texture analyzer was interpreted as hardness of the product, expressed in Newtons (N) (Chakraborty et al 2009). The peak of the force-distance plot of the texture analyzer was recorded as cutting strength, expressed in Newtons (N) (Chakraborty et al 2009).…”

“…The first peak of the force-distance plot of the texture analyzer was interpreted as hardness of the product, expressed in Newtons (N) (Chakraborty et al 2009). The peak of the force-distance plot of the texture analyzer was recorded as cutting strength, expressed in Newtons (N) (Chakraborty et al 2009). The peak is followed by a steep fall over the force axis, which shows that the resistance ceases to exist; or the product has been cut.…”

Effect of Extrusion Temperature on the Microstructure, Textural and Functional Attributes of Carrot Pomace-Based Extrudates

“…Fruit and vegetable wastes are inexpensive, available in large quantities, characterized by a high dietary fiber content resulting with high water-binding capacity and relatively low enzyme digestible organic matter (Serena and Knudsen 2007). A number of researchers have used fruits and vegetable by-products such as apple, pear, orange, peach, blackcurrant, cherry, artichoke, asparagus, onion, millet-legume blends and carrot pomace (Grigelmo-Miguel and Martín-Belloso 1999;Ng et al 1999;Chakraborty et al 2009;Upadhyay et al 2010;Kumar et al 2010a,b;Tangirala et al 2012) as sources of dietary fiber supplements in refined food. Cereal grains are generally used as major raw material for development of extruded snack foods due to their good expansion characteristics because of high starch content.…”

Fibres as an additive for oil reduction in deep fat fried poori

“…Fibre from wheat bran is an effective fecal bulking agent (Anderson 1985) and can be used for treatment of constipation and other related disorders (Burkitt 1977). Several fibre rich food products such as extruded snacks (Sarojini and Maya 1998;Chakraborty et al 2009), Turkish flat bread (Arzu and Hamit 1999), meatballs (Waszkowiak et al 2001), Bread (Pomeranz et al 1976;Rao and Rao 1991;Jinshui et al 2002), breakfast foods (Duss and Nyberg 2004), hearth bread (Anette et al 2004), cakes (Lee et al 2004), biscuits (Sudha et al 2005) and chapatti (Yadav et al 2010) have been successfully developed. It is important from a food product development point of view that high fibre foods should not only supply fibre, but also provide enhanced functional properties and be tasty, thus encouraging continued high fibre intake.…”