Extrusion processing characteristics of whole grain flours of select major millets (foxtail, finger, and pearl)

•Extrusion characteristics of individual whole grain millets were explored.•Foxtail millet showed excellent expansion characteristics.•Relatively extrusion lower temperature resulted in higher expansion. Extrusion processing characteristics of whole grain flours of three major millets (finger, foxta...

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Bibliographic Details
Published in:European management journal 2019-03, Vol.114 (2), p.60-71
Main Authors: Kharat, Swapnil, Medina-Meza, Ilce G., Kowalski, Ryan J., Hosamani, Arunkumar, C.T., Ramachandra, Hiregoudar, Sharanagouda, Ganjyal, Girish M
Format: Article
Language:English
Subjects:
Absorption
Cenchrus americanus
Eleusine coracana
Expansion
extruded foods
Extrusion
Finger
Flour
Foxtail
Grain
millets
Moisture
Pearl
Scanning electron microscopy
Setaria italica
temperature
Water
water solubility
water uptake
Whole grain flour
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Summary:•Extrusion characteristics of individual whole grain millets were explored.•Foxtail millet showed excellent expansion characteristics.•Relatively extrusion lower temperature resulted in higher expansion. Extrusion processing characteristics of whole grain flours of three major millets (finger, foxtail and pearl) were studied. Impacts of the extrusion processing conditions, including moisture (15, 17.5 and 20%), screw speed (300, 350 and 400rpm) and barrel temperature (110, 120 and 130°C), on the physicochemical properties of the millet extrudates was evaluated. Quality parameters of extrudates including, expansion ratio (ER), water solubility index (WSI), water absorption index (WAI) were measured. Variations in the structural properties were confirmed by macrostructural observation using scanning electron microscopy (SEM). Foxtail extrudates showed the highest expansion ratio (4.41) followed by pearl millet (3.78) and finger millet extrudates (3.18). WAI values for the foxtail millet, pearl millet and the finger millet extrudates were 4.18g/g, 2.69g/g and 3.54g/g. respectively. Overall, the foxtail millet gave the best response, with the highest ER value achieved at 130°C, with least SME input. The results highlight the potential use of whole millets flours in the development of direct expanded extruded foods.
ISSN:0960-3085
0263-2373
1744-3571
1873-5681
DOI:10.1016/j.fbp.2018.07.002