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The functional properties of popped, flaked, extruded and roller-dried foxtail millet (Setaria italica).

Ushakumari, S. R. and Shrikantan, Latha. and Malleshi, N. G. (2004) The functional properties of popped, flaked, extruded and roller-dried foxtail millet (Setaria italica). International Journal of Food Science and Technology, 39 (9). pp. 907-915.

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Millet is a minor cereal of high nutritional value, but its consumption is limited; this is thought to be due mainly to the lack of ready-to-use or ready-to-eat millet products. It is suggested that processing millet to prepare ready-to-eat foods may increase its economic and nutritional value. Studies were therefore conducted to evaluate the functional properties of popped, flaked, roller dried and extrusion cooked millet for potential use as ready-to-eat products. Foxtail millet grains were either subjected to HTST treatment to prepare popped millet or decorticated in rice-milling machinery then processed further to prepare flaked, extrusion cooked and roller-dried products. Nutrient composition and some functional properties of the products were determined, including solubility and swelling power in water, oil absorption capacity and pasting characteristics. Carbohydrate and lipid profiles of the products were also studied. Changes in starch granule structure caused by heat treatment were examined by SEM. The degree of starch gelatinization was highest in roller-dried millet followed by popped, flaked and extruded products. These results suggest that the investigated cereal processing technologies could be successfully applied to foxtail millet to prepare ready-to-eat or use products, thereby increasing its consumption.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Jul 2008 11:36
Last Modified: 28 Dec 2011 09:58
URI: http://ir.cftri.com/id/eprint/7529

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