Pearl millet based pasta: optimization of extrusion process through response surface methodology

Abstract

This study investigated the influence of extrusion operating condition [barrel temperature (BT) (50-90°C), feed moisture content (FM) (25-35%, w.b.), feeder speed (FS) (8-16 rpm) and screw speed to feeder speed ratio (SS:FS) (8-12)] on quality of pearl millet pasta [cooking time (CT), cooking loss (CL), hydration capacity (HC), swelling capacity (SC), hardness, springiness (SP), chewiness (CH) through response surface methodology (CCRD design)]. The results indicated that raising BT and FM reduced CT, CL, but increased HC, SC, hardness, SP, CH of pearl millet based pasta. HC, SC, hardness, SP and CH of pasta were increased as FS and SS:FS increased, whereas, CT and CL showed decreasing trend. The optimum operating conditions for pear millet based pasta was obtained at BT of 70°C, FM of 30% (w.b.), FS of 12 rpm and SS:FS ratio of 10 with low CT (B 5.25 min), CL (B 7.45%) and high HC (C 2.30 g g-1), SC (C 3.14 ml g-1), good hardness (C 11.11 N), SP (C 1.24 N) and CH (C 6.09 N mm).

Rice-Buckwheat Gluten-Free Pasta: Effect of Processing Parameters on Quality Characteristics and Optimization of Extrusion-Cooking Process

“…The effect could be the result of a higher moisture level, as this is known to lead to the development of sticky pasta with low mechanical strength and, hence, higher solid losses during hydration. Furthermore, the pressure inside the extruder decreases as dough moisture content increases, causing faster feed flow which leads to an unstable texture after drying and, therefore, higher cooking loss [23]. Similar findings have been reported in the literature for gluten-free pasta made from various raw materials [11,24,25,26].…”

“…Similar observations were reported by Wójtowicz [28] for buckwheat pasta. At higher moisture content, shear force decreases and, therefore, the gelatinization degree decreases, causing low firmer texture [23].…”

“…Wang et al [27] reported similar observations for pea starch noodles. The increase in temperature and screw speed has been reported to cause an increase of gelatinization, thus producing pasta with improved strength and firmer texture [23]. Of note, firmness was negatively correlated with stickiness ( r = −0.84, p < 0.05).…”

Gluten-Free Rice Instant Pasta: Effect of Extrusion-Cooking Parameters on Selected Quality Attributes and Microstructure

“…Similar observations have been reported for other gluten-free pastas [3,20,21,38,39]. At higher moisture content and lower screw speed, shearing stresses are low, and therefore the degree of starch gelatinization decreases, resulting in poor strength and lower firmness (the opposite is true for lower moisture content and higher screw speed) [40].…”

Physicochemical properties of rice analogs based on multi-level: influence of the interaction of extrusion parameters

“…However, Wang et al found that chewiness decreased with the decrease of screw speed, [48] which may be related to the destroy of the starch network. [13,50] D played a major role in A*D (Figure 7(s)). Chewiness increased with the increase of D (D > 110).…”