Effect of Extrusion Processing Variables on Finger Millet Flours with Respect to Their Functional Properties Using Response Surface Methodology

Journal Title: Current Journal of Applied Science and Technology - Year 2017, Vol 23, Issue 2

Abstract

Finger millet is fiber rich nutritious food which can be used by diabetic patients and also by healthy persons to maintain body weight owing to their inherent good amount of resistant starch and dietary fiber. Various degrees of structural transformations in the starches can be obtained through wide range of degree of cooking possible through extrusion processing. Response surface methodology was used to study the effect of amylose content (19.42%, 24.19%, 25.74%), moisture (21, 23 and 25%), screw speed (250, 300, 350 rpm) and barrel temperature (160,180 200°C) and their interactive effect on the extrudate properties. Percentage amylose in the finger millet flours was found to have significant effect on the bulk density, sectional expansion index and resistant starch of the extrudates. Expansion of extrudates was negatively correlated to amylose (p=0.022). Barrel temperature was found to be most prominent for modification of RS in finger millet extrudates. Higher amylose content lead to formation of more resistant starch in extrudates of finger millet. The effect of screw speed and barrel temperature was mostly seen on the water absorption index and water solubility index. Quadratic regression model (R2> 0.68) was found appropriate to model the physico-chemical parameters of the exrudates as function of extruder and raw material properties.

Authors and Affiliations

Shrikrishna Nishani, Shalini Gaur Rudra, Eldho Verghese

Keywords

Related Articles

Recent Advances on Mercury Speciation in Aquatic Ecosystems, Health Effects and Analytical Techniques

Elemental mercury is not as poisonous as its congeners such as methyl mercury and dimethyl mercury, especially at trace levels. However, understanding the speciation mechanisms of mercury in aquatic ecosystems offers an...

Validation of the Area1 of Approximate Entropy (a1ApEn) in Empirical Data of Heart Rate

Aims: To validate the use of the non-linear estimator a1ApEn in empirical data. Study Design: Comparison of heart rate variability/complexity (HRV/C) between rest and low intensity exercise. Methodology: R-R intervals...

Investigation on the Effect of Aluminium Smelting on Air Quality at Rusal Alscon Ikot Abasi, Akwa Ibom State

This research work addresses the impact of Aluminium smelting on air quality at Ikot Abasi environment arising from the operational activities of Rusal-Alscon plant. The research was conducted by the collection of in sit...

A Study on Farm Women Awareness for Climate Variability and Its Effect on Water Resources in Punjab

The study was conducted with the aim to study the extent and level of farm women awareness about climate variability and its effect on water resources. The study was conducted in three agro-climatic zones of Punjab, Indi...

Students’ Mathematics Interest Development in Ghana- the Role of Parental Involvement and Agents of Student Motivation

Parental influence on the student’s mathematics interest development process cannot be neglected if achievement in mathematics is connected to the student’s’ interest in mathematics. The advances in research regarding pa...

Download PDF file
  • EP ID EP318415
  • DOI 10.9734/CJAST/2017/34495
  • Views 120
  • Downloads 0

How To Cite

Shrikrishna Nishani, Shalini Gaur Rudra, Eldho Verghese (2017). Effect of Extrusion Processing Variables on Finger Millet Flours with Respect to Their Functional Properties Using Response Surface Methodology. Current Journal of Applied Science and Technology, 23(2), 1-9. https://www.europub.co.uk/articles/-A-318415