Abstract
The aim of this review is to highlight the effect of extrusion on physical and functional properties of millet based extrudates. Extrusion is a combined thermo-mechanical process which causes gelatinization, breakdowns complex starch and protein structure of the food in short span of time. Merely changing the process conditions of the feed composition and moisture content, the cooking temperature along the extruder and the die and screw speed gives a variety of desired product. Various researchers have formulated different millet-based extruded snacks using pearl millet, finger millet, foxtail millet, kodo millet and sorghum and/or supplementation of major cereals and pulses. The studies shows the significant effect of machine and material parameters on physical and functional properties of extrudates including, expansion ratio, bulk density, water solubility index, water absorption index and specific length.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
