Citation
Maitre A., . and Rathod R. P., . and Annapure U. S., . Effect of hydrocolloids and process parameters on the extrusion behavior of pearl millet grits. pp. 1538-1544. ISSN 2231-7546
Abstract
Hydrocolloids are used in food products as thickeners stabilizer gelling agents and emulsifiers for improvement of physical characteristics and texture properties of the products. Pearl millet (Pennisetum typhoidam) is a staple food which supplying calories and proteins as well as essential minerals in the diet. The present study was aimed to investigate the effects of addition of different hydrocolloids as carboxymethyl cellulose (CMC) sodium alginate and gum acacia and process parameters as feed moisture and die temperature on the extrusion behavior and product characteristics of pearl millet. The hydrocolloids were added at 1 2 and 3 levels. The die temperature has been varied from 160-180C with screw speed of 170-190 rpm at constant feed rate 14 rpm (70 g/ min) and the feed moisture of the raw material was in the range of 16-21.The expansion ratio density water absorption index (WAI) water solubility index (WSI) and hardness characteristics were analyzed. From the result it was observed that Expansion ratio and WAI increased with the incorporation of all hydrocolloids whereas density WSI and Hardness decreased. Increase in die temperature and decrease in feed moisture increased expansion ratio WAI WSI and decreased in density and hardness.
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Abstract
Hydrocolloids are used in food products as thickeners stabilizer gelling agents and emulsifiers for improvement of physical characteristics and texture properties of the products. Pearl millet (Pennisetum typhoidam) is a staple food which supplying calories and proteins as well as essential minerals in the diet. The present study was aimed to investigate the effects of addition of different hydrocolloids as carboxymethyl cellulose (CMC) sodium alginate and gum acacia and process parameters as feed moisture and die temperature on the extrusion behavior and product characteristics of pearl millet. The hydrocolloids were added at 1 2 and 3 levels. The die temperature has been varied from 160-180C with screw speed of 170-190 rpm at constant feed rate 14 rpm (70 g/ min) and the feed moisture of the raw material was in the range of 16-21.The expansion ratio density water absorption index (WAI) water solubility index (WSI) and hardness characteristics were analyzed. From the result it was observed that Expansion ratio and WAI increased with the incorporation of all hydrocolloids whereas density WSI and Hardness decreased. Increase in die temperature and decrease in feed moisture increased expansion ratio WAI WSI and decreased in density and hardness.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Millets |
| AGROVOC Term: | Food products |
| AGROVOC Term: | Food thickeners |
| AGROVOC Term: | Stabilizers |
| AGROVOC Term: | Gelling agents |
| AGROVOC Term: | Pennisetum typhoideum |
| AGROVOC Term: | Carboxymethylcellulose |
| AGROVOC Term: | Temperature |
| AGROVOC Term: | Raw materials |
| AGROVOC Term: | Density |
| Geographical Term: | Malaysia |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 28 Apr 2025 05:28 |
| URI: | http://webagris.upm.edu.my/id/eprint/23793 |
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