"Impact of Die Configuration on Physio-Chemical Properties, Anti-Nutritional Compounds, and Sensory Evaluation of Multi-Based Extruded Puffs"

Abstract

In this study, Millet-based ready-to-eat snacks were prepared as a solution to the problem of prolonged soaking and cooking times required for using the Millets. Extrusion-cooking conditions were standardized, and the results indicated that the use of a star-shaped die resulted in a lower water solubility index, degree of starch gelatinization, expansion ratio, lightness (L*) values and higher bulk density compared to a circular die. The study examined the effect of star and circular shaped dies on 100% Millet (finger, pearl, and foxtail) based extruded food items and their anti-nutritional compounds, physicochemical properties, and sensory features of 100% Millet Puffs of pearl, finger, and foxtail Millet. We found no significant variation in phytates but showed non-univocal variations in oligosaccharides through die changes. The present study suggests that selecting the suitable die diameter can improve the sensory quality and physicochemical properties of Millet extrudates, providing a solution for preparing Millet-based ready-to-eat snacks that meet consumer satisfaction for pleasant sensory qualities with healthy food products. The panellists preferred spherical extrudates as compared to star-shaped products, indicating the importance of shape as an intrinsic factor in influencing food acceptability and consumer perception of products.