Effect of extrusion on physical and functional properties of millet based extrudates: A review

Nagaraju, M; Tiwari, Virendra Kumar; Sharma, Ankita

doi:10.22271/phyto.2020.v9.i6aa.13216

Cited by 5 publications

(1 citation statement)

References 23 publications

(25 reference statements)

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“…An increase in fiber content may have a positive impact on the product's bulk density. As a result, increased finger millet flour may have an impact on bulk density (Nagaraju et al, 2020). The finger millet content is limited to 28.48%, and the remaining components weigh the rest, so the bulk density might be reduced.…”

Section: Optimization Of Extruded Snack Enriched With Coconut Inflore...mentioning

confidence: 99%

Optimization of Extruded Snack Enriched with Coconut Inflorescence Sap Honey: A Promising Supplementary Food among Tribals

Krishnasree,

Gopinath,

Mohan

et al. 2023

AJDFR

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Background: Development of low-cost nutrient dense supplementary foods are a priority for health system in low- and middle-income countries. Extrusion technology has obtained widen acceptance for the production of various products viz., breakfast cereals, puffed snacks and pastas etc. Nevertheless, it is necessary to enhance the nutritional quality of the extruded snacks by including nutrient dense ingredients. In this study, an extruded snack using finger millet, whole wheat, tapioca, chickpea and coconut inflorescence sap honey were developed with aim to enhance the nutritional status of children residing in tribal pockets of Kasaragod district of Kerala, India. Methods: The ideal combination of ingredients was optimized using response surface methodology. The ideal combination with maximum expansion ratio was selected for supplementation trial. The nutrient analysis of optimized extruded snack was carried out. Results: Hundred grams of extruded snack consists of 28 per cent of finger millet, 24 per cent corn starch, 18 per cent of chickpea, 18 per cent of tapioca, 12 per cent of whole wheat and 12 per cent of coconut sap honey. Apart from the major ingredients, per 100 grams of the optimized snack provides 22.11 grams of protein, 60.71 g of carbohydrate, 5.09 g of fiber, 127.4 mg of calcium and 1.88 mg of zinc. Two hundred grams of the extruded snack per packet per individual were distributed to 250 tribal households of Kasaragod district where one of the particularly vulnerable tribal groups named ‘Koragas’ exists.

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Section: Optimization Of Extruded Snack Enriched With Coconut Inflore...mentioning

confidence: 99%

Optimization of Extruded Snack Enriched with Coconut Inflorescence Sap Honey: A Promising Supplementary Food among Tribals

Krishnasree,

Gopinath,

Mohan

et al. 2023

AJDFR

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Proximate, functional and sensory characteristics of blended yellow maize and hard‐to‐cook cowpea extruded snacks

Jombo,

Mwayera,

Ndari

et al. 2024

J Sci Food Agric

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BACKGROUNDCowpea is a rich source of low‐cost protein, but it remains underutilised due to the development of the hard‐to‐cook phenomenon. However, milling hard‐to‐cook (HTC) seeds has shown potential for their utilisation in developing food products. Also, yellow maize is a relatively underutilised grain that is rich in nutrients, including vitamin A. Extrusion cooking of blends including yellow maize and HTC cowpea in snack formulations has the potential to improve their utilisation. Therefore, the objective of the study was to formulate a nutritious acceptable extruded snack using a combination of HTC cowpea and yellow maize flours.RESULTSThe results showed that addition of HTC cowpea flour increased ash (0.56–1.47%), fibre (3.56–5.31%) and protein content (10.20–12.38%) for flour blends. While carbohydrate (2.39–1.57%) and moisture content (10.33–9.74%) decreased. Blended formulations had lower fat content (4.17–4.41%) than yellow maize (4.80%). Furthermore, addition of HTC cowpea increased water (21.18–30.07%) and oil absorption capacities (14.12–22.03%) for flour blends. While expansion ratio (2.39–1.57%) of snacks decreased. The formulation with 15% HTC cowpea and 85% yellow maize flour had higher sensory ratings for overall acceptability (6.98).CONCLUSIONHTC cowpea addition in yellow maize flour improved the proximate and functional properties. Also, blending of yellow maize‐based snacks with HTC cowpea improves consumer acceptability. Yellow maize and HTC cowpea flour blends have potential for industrial utilisation and can be useful in food formulations. © 2024 Society of Chemical Industry.

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Assessing the Nutritional-Value-Based Therapeutic Potentials and Non-Destructive Approaches for Mulberry Fruit Assessment: An Overview

Manzoor

Hussain

Tazeddinova

et al. 2022

Computational Intelligence and Neuroscience

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Among different fruits, mulberry is the most highlighted natural gift in its superior nutritional and bioactive composition, indispensable for continuing a healthy life. It also acts as a hepatoprotective immunostimulator and improves vision, anti-microbial, anti-cancer agent, anti-stress activity, atherosclerosis, neuroprotective functions, and anti-obesity action. The mulberry fruits also help reduce neurological disorders and mental illness. The main reason for that is the therapeutic potentials present in the nutritional components of the mulberry fruit. The available methods for assessing mulberry fruits are mainly chromatographic based, which are destructive and possess many limitations. However, recently some non-invasive techniques, including chlorophyll fluorescence, image processing, and hyperspectral imaging, were employed to detect various mulberry fruit attributes. The present review attempts to collect and explore available information regarding the nutritional and medicinal importance of mulberry fruit. Besides, non-destructive methods established for the fruit are also elaborated. This work helps encourage many more research works to dug out more hidden information about the essential nutrition of mulberry that can be helpful to resolve many mental-illness-related issues.

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Effect of extrusion on physical and functional properties of millet based extrudates: A review

Cited by 5 publications

References 23 publications

Optimization of Extruded Snack Enriched with Coconut Inflorescence Sap Honey: A Promising Supplementary Food among Tribals

Optimization of Extruded Snack Enriched with Coconut Inflorescence Sap Honey: A Promising Supplementary Food among Tribals

Proximate, functional and sensory characteristics of blended yellow maize and hard‐to‐cook cowpea extruded snacks

Assessing the Nutritional-Value-Based Therapeutic Potentials and Non-Destructive Approaches for Mulberry Fruit Assessment: An Overview

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