Optimization of Extrusion Parameters and Feed Composition for Enhanced Quality of Millet Extrudates: OPTIMIZATION OF EXTRUSION PARAMETERS IN MILLETS

Soma Srivastava; Dilip Jain; Neeraj Gupta

doi:10.56093/aaz.v63i2.146682

Authors

Soma Srivastava ICAR-Central Arid Zone Research Institute, Jodhpur 342 003, India
Dilip Jain ICAR-Central Arid Zone Research Institute, Jodhpur 342 003, India
Neeraj Gupta Division of Post Harvest Management, Chatha, SKUAST-Jammu, J&K 180 009, India

https://doi.org/10.56093/aaz.v63i2.146682

Keywords:

Extrusion, starch, rheology, hot melt extrusion, centrifugal coextrusion, millet, 3-D printing, expansion ratio, hydrocolloids.

Abstract

Extrudates prepared from cereal grains, such as corn, wheat, rice, and other starch-rich grains, are the second largest contributors to the global ready-to-eat snack market. These cereals contain optimal characteristics, like amount, type and particle size of starch/protein which are important for starch gelatinisation, viscosity and flow characteristics. These factors contribute to the rheology and organoleptic characteristics of the extrudates. In recent years, there has been a significant push in the utilization of the millets for development of extrusion products as they are ready-to-eat and considered as healthier. Major issues with 100% millet incorporation are dark colour, lower expansion, harder and denser extrudates and lower shelf life. In case of millets feed
moisture (9-12%), barrel temperature (120-150°C) and screw (123-460 rpm) speed have favorable impact on expansion ratio and bulk density. Addition of starch containing cereals, legumes and hydrocolloids like sodium alginate and carboxymethylcellulose enhances expansion, lighten color and increases nutritional and health benefits. The aim of this review is to highlight the potential of extrusion technology for development of millet products, role of extrusion operating conditions and their effect on product parameters. The review also provides detailed insights about application of extrusion based 3-D printing, hot melt extrusion, hydrogel forming extrusion, centrifugal co-extrusion and extrusion-based encapsulation for the development of innovative millet based novel product development.

Downloads

Download data is not yet available.

References

Alam, M.S., Kaur, J., Khaira, H., and Gupta, K. 2016. Extrusion and extruded products: changes in quality attributes as affected by extrusion process parameters: A review. Critical Reviews in Food Science and Nutrition 56(3): 445-473.

Balasubramanian, S., Singh, K.K., Patil, R.T. and Onkar, K.K. 2012. Quality evaluation of millet soy blended extrudates formulated through

linear programming. Journal of Food Science and Technology 49(4): 450-458.

Chakraborty, S.K., Singh, D.S., Kumbhar, B.K. and Chakraborty, S. 2011. Millet–legume blended extrudates characteristics and process

optimization using RSM. Food and Bioproducts Processing 89(4):492-499.

Devi, N.L., Shobha, S., Alavi, S., Kalpana, K. and Soumya, M. 2014. Utilization of extrusion technology for the development of millet based

complementary foods. Journal of Food Science and Technology 51(10): 2845-2850.

Devisetti, R., Yadahally, S.N. and Bhattacharya, S. 2014. Nutrients and antinutrients in foxtail and proso millet milled fractions: Evaluation of their flour functionality. LWT-Food Science and Technology 59(2): 889-895.

Ek, P., Kowalski, R.J. and Ganjyal, G.M. 2020. Raw material behaviours in extrusion processing I (carbohydrates) In: Extrusion Cooking (Ed. G.M. Ganjyal), pp. 119-152. Woodhead Publishing, England.

FAO 2019. http://www.fao.org/faostat/en/#data/ QCL/visualize Accessed on 29-07-2021.

Fellows, P.J. 2009b. Food Processing Technology: Principles and Practice. 2nd edn. Ch-14 Extrusion. pp. 294-297 Woodhead Publishing Limited, England.

Ganjyal, G.M., Kyungsoo, W., Sukh, D.B. and Clodualdo, C.M. 2014. US Patent 8,741,370, filed April 27, 2005, and issued June 3, 2014.

Gulati, P., Brahma, S. and Rose, D.J. 2020. Impacts of extrusion processing on nutritional components in cereals and legumes: Carbohydrates, proteins, lipids, vitamins, and minerals. In: Extrusion Cooking (Ed. G.M. Ganjyal), pp. 415-443. Woodhead Publishing, England.

Guo, K., Zhang, L., Bian, X., Cao, Q. and Wei, C. 2020. A-, B-and C-type starch granules coexist in root tuber of sweet potato. Food Hydrocolloids 98: 105279.

Huang, K., Yuan, Y., and Baojun, X.A. 2021. Critical review on the microencapsulation of Bioactive compounds and their application. Food Reviews International. https://doi.org/10.1080/87559129.2021.1963978

IARI final report- NAE project. 2011-16. Pilot scale processes for coarse cereal based functional foods through extrusion processing Page-61 https://www.iari.res.in/files/Divisions/PHT/ Final_Report_NAE_IARI_2016-18052017.pdf Accessed on 30-07-2021.

ICRISAT 2017. Small millets https://www.icrisat. org/ Accessed on 15-07-2021.

Kaur, J., Singh, B., Singh, A. and Sharma, S. 2020. Geometric physical and functional properties of selected pulses and millets for the formulation of complementary food products. International Journal of Chemical Studies 8: 2854-2858.

Kim, H.W., Lee, I.J., Park, S.M., Lee, J.H., Nguyen, M.H. and Park, H.J. 2019. Effect of hydrocolloid addition on dimensional stability in

post-processing of 3D printable cookie dough. LWT 101:69-75. https://doi.org/10.1016/j.lwt.2018.11.019

Kowalski, R.J., Hause, J.P., Joyner, H. and Ganjyal, G.M. 2018. Waxy flour degradation impact of screw geometry and specific mechanical energy in a co-rotating twin screw extruder. Food Chemistry 239: 688–696.

Kumari, S.K. and Thayumanavan, B. 1997. Comparative study of resistant starch from minor millets on intestinal responses, blood

glucose, serum cholesterol and triglycerides in rats. Journal of the Science of Food and Agriculture 75(3): 296-302.

Llo, S., Schoenlechner, R. and Berghofe, E. 2000. Role of lipids in the extrusion cooking processes. Grasas y Aceites 51(1-2): 97-110.

Mahajan, P., Bera, M.B., Panesar, P.S. and Chauhan, A. 2021. Millet starch: A review. International Journal of Biological Macromolecules 180: 61-79.

Maitre, A., Rathod, R.P. and Annapure, U.S. 2017. Effect of hydrocolloids and process parameters on the extrusion behaviour of pearl millet grits. International Food Research Journal 24(4): 1538-1544

Naqash, F., Gani, A., Gani, A. and Masoodi, F.A. 2017. Gluten-free baking: Combating the challenges-A review. Trends in Food Science &

Technology 66: 98-107. Newinski, M.M. 2008. Advances in Celiac disease and gluten free diet. Journal of American Dietetic Association 108: 661-672.

Omosebi, M.O., Osundahunsi, O.F. and Fagbemi, T.N. 2018. Effect of extrusion on protein quality, antinutritional factors, and digestibility of complementary diet from quality protein maize and soybean protein concentrate. Journal of Food Biochemistry https://doi.org/10.1111/jfbc.12508

Patil, H., Roshan, V.T. and Michael, A. Repka. 2016. Hot-Melt Extrusion: from Theory to Application in Pharmaceutical Formulation. American Association of Pharmaceutical Scientists 17(1): 20-42.

Patil, S., Kaur, C. and Varghese, E. 2017. Optimization of extrusion process for development of antioxidant rich extrudates from finger-millet and horse-gram in rice matrix. International Journal of Chemical Studies 5(6): 981-990.

Prabha, K., Ghosh, P., Abdullah, S., Joseph. R.M., Krishnan, R., Rana. S.S. and Pradhan, R.C. 2021. Recent Development, Challenges, and Prospects of Extrusion Technology. Future Foods https://doi.org/10.1016/j.fufo.2021.100019

Prakash, O. Jha, S.K., Rudra, S.G., Jha, G.K., Sinha, J.P. and Hossain, F. 2021. Development of Quality Protein Maize based breakfast cereal. The Indian Journal of Agricultural Sciences, 91(2):300-304.

Rao, R.G.H. and Thejaswini, L.M. 2015. Extrusion Technology: A Novel Method of Food Processing. International Journal of Innovative

Science, Engineering & Technology 2(4):358-369

Rolandelli, G., García-Navarro, Y.T., García Pinilla, S., Farroni, A.E., Gutiérrez-López. G.F. and DelPilar Buera, M. 2020. Microstructural

characteristics and physical properties of corn based extrudates affected by the addition of millet, sorghum, quinoa and canary seed

flour. Food Structure 25:100140. https://doi.org/10.1016/j.foostr.2020.100140

Saleh, A.S.M., Zhang, Q., Chen, J. and Shen, Q. 2013. Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits. Comprehensive Reviews in Food Science and Food Safety 12(3):281-295.

Seth, D. and Rajamanickam, G. 2012. Development of extruded snacks using soy, sorghum, millet and rice blend–A response surface methodology approach. International Journal of Food Science & Technology 47(7):1526-1531.

Shevkani, K., Singh, N., Bajaj, R. and Kaur, A. 2017. Wheat starch production, structure, functionality and applications-a review. International Journal of Food Science & Technology 52(1): 38-58.

Sobowale, S.S., Kewuyemi, Y.O. and Olayanju, A.T. 2021. Process optimization of extrusion variables and effects on some quality and

sensory characteristics of extruded snacks from whole pearl millet-based flour. SN Applied Sciences 3(10): 1-12.

Yadav, D.N., Anand, T. and Singh, A.K. 2014. Co-extrusion of pearl millet-whey protein concentrate for expanded snacks. International

Journal of Food Science & Technology 49(3):840-846.