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

Age Differences in Body Image Perceptions of Tribal Adolescents

The present study on age differences in body image perceptions of tribal adolescents was conducted at Tribal welfare schools and colleges in and around Adilabad district. Expost- facto type design was adapted for the stu...

Superluminal Hydrogen Atom in a Constant Magnetic Field in (3+1)-dimensional Spacetime (II)

As has usually been the case in the tradition of some scientific novel ideas, we use the hydrogen atom as a “test particle”, in the context of superluminal dynamical system theory. In Paper (I) of this series, the fundam...

Research of SLA-Based Multitask-User-Requests Admission Control and Related Algorithm for the Cloud Service Provider

With the population of Cloud service users showing an explosive growth, how to reduce costs and improve resource utilization while ensuring service quality has become a very important bargaining chip for the cloud servic...

Analysis of Climate Change Impacts in Ngerengere Sub-Basin Using Data-driven Model

The basic premises of this study is to analyze climate change impacts on flow rate in Ngerengere sub-basin using the data-driven model. Stream flows of sub-basin were simulated by skilled GCMs using data-driven model and...

Nursery Performance of Male Clones of Poplar (Populus deltoides Bartr.) under Temperate Conditions of Kashmir Valley

Fifteen (15) male clones of Populus deltoides (Twelve clones procured from WIMCO and three local clones) were evaluated in nursery to study their growth performance. The investigations revealed that significant interclon...

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