Optimization of process variables for the preparation of expanded finger millet using response surface methodology

Ushakumari, S. R.; Rastogi, N. K.; Malleshi, N. G.

doi:10.1016/j.jfoodeng.2007.01.012

Cited by 36 publications

(19 citation statements)

References 11 publications

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“…The extruded are filled in cylinder of capacity 100ml and tapped the extrudates are allowed to settle thoroughly inside the cylinder and when there is no more settling observed further the taping of cyinder is stopped and is weighed and the mass of 100 ml sample is recorded. Now the bulk density is calculated as (Chinnaswamy and Bhattacharya, 1983;Ushakumari et al, 2007):…”

Section: Bulk Density (Bd)mentioning

confidence: 99%

Effect of Operating Parameters on Physical Properties of Kodo Based Soy Fortified Ready to Eat Extruded Snacks

Azam¹,

Singh²

2017

Int.J.Curr.Microbiol.App.Sci

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Section: Bulk Density (Bd)mentioning

confidence: 99%

Effect of Operating Parameters on Physical Properties of Kodo Based Soy Fortified Ready to Eat Extruded Snacks

Azam¹,

Singh²

2017

Int.J.Curr.Microbiol.App.Sci

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“…The HM was moist conditioned and decorticated in a carborundum disc mill as per Malleshi (2006) to prepare decorticated millet (DM). The DM was equilibrated to about 40% moisture, steamed for about 10 min and pressed between rolls of cereal flaker just to create minute fissures, dried to about 9% moisture content and subjected to HTST treatment according to Ushakumari et al (2007) to prepare expanded millet (EM). On the other hand, the native millet (NM) was equilibrated to 18% moisture content and popped following high temperature and short time (HTST) treatment (Malleshi and Desikachar 1981) to prepare popped millet (PM).…”

Section: Sample Preparationmentioning

confidence: 99%

“…Recently, the millet is hydrothermally treated and polished to prepare decorticated millet and the decorticated millet was subjected to high temperature and short time treatment to prepare expanded finger millet (Malleshi 2006;Ushakumari et al 2007). Decorticated and expanded finger millet being new generation products are slowly gaining prominence nowadays.…”

Section: Introductionmentioning

confidence: 99%

Effect of processing on the microstructure of finger millet by X-ray diffraction and scanning electron microscopy

et al. 2011

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Finger millet is one of the important minor cereals, and carbohydrates form its major chemical constituent. Recently, the millet is processed to prepare hydrothermally treated (HM), decorticated (DM), expanded (EM) and popped (PM) products. The present research aims to study the changes in the microstructure of carbohydrates using X-ray diffraction and scanning electron microscopy. Processing the millet brought in significant changes in the carbohydrates. The native millet exhibited A-type pattern of X-ray diffraction with major peaks at 2θ values of 15.3, 17.86 and 23.15°, whereas, all other products showed V-type pattern with single major peak at 2θ values ranging from 19.39 to 19.81°. The corresponding lattice spacing and the number of unit cells in a particular direction of reflection also reduced revealing that crystallinity of starch has been decreased depending upon the processing conditions. Scanning electron microscopic studies also revealed that the orderly pattern of starch granules changed into a coherent mass due to hydrothermal treatment, while high temperature short time treatment rendered a honey-comb like structure to the product. However, the total carbohydrates and non-starch polysaccharide contents almost remained the same in all the products except for DM and EM, but the individual carbohydrate components changed significantly depending on the type of processing.

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“…The main advantage of RSM is that it reduces the number of experiments needed to evaluate multiple parameters and their interactions. It was used successfully by many scientists for optimization of different parameters for different operations (Goyal et al, 2008;Ushakumari et al, 2007;Nath and Chattopadhyay, 2007). The present study was undertaken to use RSM to optimize the operational parameters: moisture content(MC), feed rate(FR), drum speed(DS), threshing sieve size(TSS) to maximize the threshing and cleaning efficiencies of the thresher.…”

Section: Introductionmentioning

confidence: 99%

Development and evaluation of multi millet thresher

Singh

Poddar

Agrawal

et al. 2015

JANS

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Abstract:In tribal areas of India, traditional methods of threshing of minor millets like little millet (Panicum sumatrense), M 1, kodo millet (Paspalum scrobiculatum), M 2 , foxtail millet (Setaria italica), M 3 , proso millet (P. miliaceum), M 4 , barnyard millet (Echinochloa frumantacea), M 5 , finger millet (Eleusine coracana), M 6 is done of beating by sticks or treading out the crop panicle under the feet of oxen. This operation is most time consuming, labour intensive, drudgery prone, uneconomical, lower output and obtain low quality products. A thresher for these millet crops was developed and optimization of the operating parameters with little millet was done by using Response surface methodology (RSM). The optimized parameters were 7.79% (d.b) moisture content, 105 kgh -1 feed rate, 625 rpm cylinder speed, 5 mm threshing sieve size which gave maximum threshing efficiency of 95.13% and cleaning efficiency of 94.12%. After optimization of parameters the thresher was tested for threshing of all the six minor millets with proper adjustments of sieve. Threshing capacity of M 1 , M 2 , M 3 , M 4 , M 5 and M 6 were obtained as 89, 137, 140, 91, 88 and 99 kg/h, respectively with more than 96% threshing efficiency and less than 2% broken grain.

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Optimization of process variables for the preparation of expanded finger millet using response surface methodology

Cited by 36 publications

References 11 publications

Effect of Operating Parameters on Physical Properties of Kodo Based Soy Fortified Ready to Eat Extruded Snacks

Effect of Operating Parameters on Physical Properties of Kodo Based Soy Fortified Ready to Eat Extruded Snacks

Effect of processing on the microstructure of finger millet by X-ray diffraction and scanning electron microscopy

Development and evaluation of multi millet thresher

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