Quality evaluation of millet-soy blended extrudates formulated through linear programming

Balasubramanian, S.; Singh, Krishna Kumar; Patil, R. T.; Onkar, Kolhe K.

doi:10.1007/s13197-011-0297-0

Cited by 28 publications

(26 citation statements)

References 31 publications

(28 reference statements)

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“…A similar result in PV was obtained in pearl millet based extrudates after the addition of WPC (Yadav et al, ). Balasubramanian, Singh, Patil, and Onkar () reported the decreasing trend of viscosity parameters with increased legume levels. Table shows the significant effect of VCO cake ( p < 0.001) on PV.…”

Section: Resultsmentioning

confidence: 95%

Optimization of processing variables for the development of virgin coconut oil cake based extruded snacks

Beegum

Manikantan

Sharma

et al. 2019

J Food Process Engineering

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Virgin coconut oil (VCO) is a value added export‐oriented coconut product. One of the major by‐products of VCO called as VCO cake is a rich source of protein (15%) which is presently underutilized. The effect of important variables including percent of VCO cake (20–30%), screw speed (300–350 rpm) and feed moisture (14–18%) on physical, pasting, functional, textural, and sensory attributes of VCO cake based extruded snacks were estimated using Box and Behnken Design. The responses studied were expansion ratio, bulk density, peak viscosity, hardness, water solubility index, water absorption index and overall acceptability of sensory attributes. The optimized conditions obtained for the extrudates were 28.7% VCO cake, 14% feed moisture, and 300 rpm screw speed with the maximum desirability of 0.88. The percentage of protein, carbohydrate, crude fiber, and ash in the optimized sample were 11.14, 74.19, 1.58, and 2.3%, respectively. The promising results suggest that addition of VCO cake has improved the protein content of the extrudates with high consumer acceptability. Practical application Virgin coconut oil (VCO) is a leading value‐added product of coconut. Among the different production methods of VCO, hot processed VCO has more functional compounds such as polyphenols, antioxidants, and phytosterols. Hence, it is mainly used to consume orally. Indian Council of Agricultural Research (ICAR)‐Central Plantation Crops Research Institute, Kasaragod, India, has been transferred the VCO production technology to about 30 entrepreneurs from the last 5 years. The mean recovery of VCO cake during hot process VCO production is estimated at 6.3–8.8% of fresh kernel weight (i.e., 1 kg kernel give 63–88 g VCO cake) of the WCT coconut variety. VCO cake is a rich source of protein. By selling this by‐product in the form of extrudates would definitely give more income to the entrepreneurs apart from residue management. The results indicated that 28.7% VCO cake in the extruded formulation gave a nutritious product with a calorific value of 388 imparted with the natural sweetness of VCO cake.

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Section: Resultsmentioning

confidence: 95%

Optimization of processing variables for the development of virgin coconut oil cake based extruded snacks

Beegum

Manikantan

Sharma

et al. 2019

J Food Process Engineering

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“…Bhattacharya [18] had reported that the expansion of extruded product is dependent on the degree of gelatinization. Balasubramanian et al [19] reported positive effect of moisture content on expansion because starch gelatinization dependent on the available feed moisture. Expansion ratio with respect to variations in barrel temperature followed almost increasing trend with maximum values for 140°C barrel temperature and minimum values at 120°C barrel temperature.…”

Section: Expansion Ratiomentioning

confidence: 99%

“…As shown in Table 6 at the optimal condition feed moisture, blend ratio and barrel temperature was found to be 25%, 5:95 and 140°C, respectively. Balasubramanian et al [19] had reported better physico chemical properties for millet based extrudates developed at 120°C having 14% moisture content.…”

Section: Bulk Densitymentioning

confidence: 99%

Optimization of Iron Rich Extruded Moringa oleifera Snack Product for Anaemic People Using Response Surface Methodology (RSM)

Vivek¹,

Singh²,

Sasikumar³

2016

J Food Process Technol

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Moringa oleifera, a multiuse tree has numerous medicinal properties. Most parts of the Moringa tree are edible among these leaves are the most nutritious part of the tree and are having good quantity of iron content. Incorporation of nutritional properties via addition of natural components present in fruits and vegetables is a relatively novel concept. One of the most effective ways of achieving this is via extrusion technology. The present study deals with the development of extruded snacks by incorporation of Moringa oleifera leaf powder in finger millet using a lab-scale twin screw extruder. The main aim of this study is to optimize the extrusion process using Response Surface Methodology (RSM). The effect of feed moisture, blend ratio and barrel temperature on product responses viz. mass flow rate (MFR), expansion ratio (ER), bulk density (BD), water absorption index (WAI) and sectional expansion index (SEI) of the extruded product were studied. The blend of Moringa and finger millet was extruded at different moisture content (19% to 25%), barrel temperature (120°C to 140°C) and blend ratio (0% to 15%). Increase blend ratio had showed increase in WAI, MFR but decrease in ER, SEI and BD. The optimized sample was obtained at 25% M.C, 5% blend ratio, and 140°C barrel temperature and it has iron content of 5 ± 0.10 mg/100 g.

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“…During formulation of a product, computer‐based modeling gives features to reduce error and biases (Ghosh, ). To formulate the product at the best constraints are set on feed ingredients, thereafter objective function has to be defined to achieve the desired goal (Balasubramanian et al, ; Gupta, Chandan, & Singh, ; Kowalski, Li, & Ganjyal, ). CCRD has been widely used for experimental design to generate a standard optimized solution (Capanzana & Buckle, ) due to its high efficiency.…”

Section: Introductionmentioning

confidence: 99%

Low‐cost healthy extrudates of rice and bhimkol (Musa balbisiana, ABB) formulated through linear programming

Borah

Das

Hazarika

et al. 2019

J Food Process Engineering

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Low amylose rice, intermediate amylose rice, and seeded banana were taken for formulation of an extruded product using linear programming (LP) model. The model was designed to develop nutritious low‐cost extrudate products. The optimization for development of extrudates was performed by using central composite rotatable design (CCRD). The formulated extruded product developed at the optimized condition was found to have calorific value of 175 kcal/100 g and protein content of 6.35% with adequate amount of micro‐nutrients like magnesium (15.3 mg/100 g) and potassium (33.2 mg/100 g), respectively. Cytotoxicity assay with various levels of the extrudate showed negligible toxicity against human embryonic kidney (HEK293) cells. Practical Application Ready‐to‐eat (RTE) foods are becoming widely popular due to change in lifestyle. However, RTE products are basically cereal‐based and found to have low nutritional value. Thus, there is a need to increase protein and minerals in cereal‐based extruded cereals.

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Quality evaluation of millet-soy blended extrudates formulated through linear programming

Cited by 28 publications

References 31 publications

Optimization of processing variables for the development of virgin coconut oil cake based extruded snacks

Optimization of processing variables for the development of virgin coconut oil cake based extruded snacks

Optimization of Iron Rich Extruded Moringa oleifera Snack Product for Anaemic People Using Response Surface Methodology (RSM)

Low‐cost healthy extrudates of rice and bhimkol (Musa balbisiana, ABB) formulated through linear programming

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