Co-rotating extrusion cooking impact on product characteristics using hulled kodo millet and hybrid maize flour
2022
Gaurav, Abhishek | Panigrahi, Shubham Subrot | Pradhan, Rama Chandra | Mishra, Sabyasachi
Vitamin A deficiency (VAD) is adamant in developing countries especially affecting pregnant women and children. Popular maize hybrid (CO6) contains higher β-carotene concentration (923 µg/100 g), is considered one of the prominent and cheapest sources of provitamin A for humans, to alleviate VAD. The present research explored an adequate combination of hulled Kodo millet, a valuable food source for diabetics with limiting carotenoid content (0.17 µg/100 g) and biofortified hybrid maize genotypes (CO6) in ratio 70:30. Studies on process loss of total carotenoids (273.17–388.65 µg/100 g) without affecting the expansion index (2.06–4.46), piece density (254.06–585.62 kgm⁻³), browning index (47.25–88.38%), and hardness (13.21–67.59 N) characteristics under the influence of feed moisture 12.5–17.5%, wet basis, die temperature 150–180 °C and screw speed 420–470 rpm was evaluated in a co-rotating twin-screw extruder, following a five-level three-factor central composite rotatable design. The investigated physical and total carotenoid contents alteration upon extrusion cooking will add a scientific knowledge base to produce healthier breakfast cereals with acceptable technological and nutritional characteristics.
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