Qualitative Evaluation of Germinated Multi-Millet-Based Functional Snack Product
. Anurag *
Department of School of Biological Engineering and Life Sciences, Shobhit Institute of Engineering and Technology, deemed to-be-University, NH-58, Modipuram, Meerut-250110, India.
Amar P. Garg
Department of School of Biological Engineering and Life Sciences, Shobhit Institute of Engineering and Technology, deemed to-be-University, NH-58, Modipuram, Meerut-250110, India.
*Author to whom correspondence should be addressed.
Abstract
Considering the health benefits of extruding germinated multi-millet grains, the current study emphasizes the extrusion processing of multi-millet grain blends (sorghum millet, finger millet, foxtail millet, pearl millet, and rice) in various ratios of 11.5:11.5:11.5:11.5:6:4 to produce nutritionally important expanded snack products. The extrusion process was adjusted for all multi-millet grain preparations under a controlled moisture content of 20-21% (w.b.), at a most stable die (with 3mm diameter) temperature of 130°C, and a constant screw speed of 270 rpm for efficient extrusion processing. Results showed that the best-studied extruded snack product was T3 over T1 and T2. The suitability of T3 over T1 and T2 was based on its physicochemical properties, such as a high expansion ratio, low bulk density, low hardness, low moisture content, and a high water absorption index, while the water solubility index showed a negative correlation. The developed extruded snack product of the highest overall acceptable sensory properties was obtained from T3.
Keywords: Millets, extrusion, functional snacks, multigrain, blends