Effect of Extrusion Variables on Physico-chemical Properties of Pearl Millet Flour-Based Expanded Snacks

Abstract

n expanded ready-to-eat snack was developed for school going children (5–15 years) as per ICMR guidelines using the blend of pearl millet (60%), QPM (30%) and green gram (10%) through extrusion processing. Response surface methodology was used to study the effects of feed moisture content (10–22% w.b.), screw speed (200–600 rpm) and barrel temperature of the exit end (80–160 °C) on extruder system parameter (specific mechanical energy) and physical properties (expansion, WAI, WSI, and hardness) as well as chemical properties (protein, iron, phytic acid, total phenols) of extruded snack. Second-order polynomials fitted well to the extruder responses and product properties as a function of process variables. All variables affected product and process responses significantly. Desirable expanded product, characterized by high expansion ratio and low hardness as well as maximum reduction of anti-nutritional factors were obtained at feed moisture of 13%, screw speed of 470 rpm and barrel temperature of 128 °C.

 Keywords: Pearl millet, extrusion, snack, physio-chemical properties

Cite this Article
Tiwari A, Jha SK. Effect of Extrusion Variables on Physico-chemical Properties of Pearl Millet Flour based Expanded Snacks. Research & Reviews: Journal of Food Science and Technology. 2016; 5(1): 11–22p.