Optimisation of a Multi-Millet Ready-to-Eat Extruded Snack with Digestibility and Nutritional Perspective
Journal Title: Indian Journal of Nutrition - Year 2014, Vol 1, Issue 1
Abstract
A blend of flours of Finger millet, Pearl millet and Foxtail millet was attempted to get a nutritionally superior product. The in-vitro starch digestibility of the flours was studied and the blend of flours was used to develop an extruded ready-to-eat snack using response surface methodology. The aim was to achieve a product with optimum extrusion in terms of expansion ratio and a best flour blend to have better digestibility and the overall sensory acceptance of the product. The central composite rotatable design with flours of three millets (as independent variables) was studied with 20 design points against the three crucial responses namely, expansion ratio, digestibility and sensory acceptability of the extruded product. The quadratic models were best fit in case of digestibility and expansion ratio while for the sensory score linear model was found suitable. The equations obtained were validated for the predictability of responses. The proximate composition, mineral and fibre profile of the product revealed its nutritional strength. The product being a ready-to-eat snack has excellent potential for its commercialisation as the raw materials are not costly and are readily available locally.
Authors and Affiliations
Dadasaheb Dattatraya Wadikar
Keywords
Related Articles
- EP ID EP327169
- DOI -
- Views 185
- Downloads 0
Development of Antioxidant Rich, Low Sugar Jam From Green Tea Extract and Kiwi Pulp
There is a considerable demand for fresh fruits as well as their products. Since many types of fruit are seasonal and their shelf life is limited, they must be processed to keep the quality. The fruits contain good amoun...
Effect of Maternal Protein Restriction during E10&11 Day of Gestation on Organ Weights, Litter Size, Placental Weight and Biochemical Analysis
Environmental constraints during pregnancy results in phenotypic changes which will be associated with changes in biochemical components and alteration in body and placentae weight. The aim of the study is to investigate...
Effect of Kalonji (N. sativa) Paratha (flat bread) Diet on Glycemic Control of Patients with Type-2 Diabetes
Nigella sativa (N. sativa) has been used in traditional medicine and many studies have been performed in different communities in order to reveal the effects of it on medical disorders and chronic diseases. The aim of th...
Assessment of Nutritional Status of School Going Adolescents in Fatehabad District of Haryana
Adolescents the future parent generation may be considered as the founder of better health of produced generation. Unfortunately, they have been considered a low risk group for poor health and nutrition and often receive...
Development and Quality Evaluation of “Ananta (Hemedismus indicus) Enriched Pedha”
The study was undertaken to develop an innovative and nutrient dense dietary supplement for the purpose of gaining weight for underweight population. A novel, traditional Indian sweet, “Pedha” was fortified with Hemedism...