Development of multi millet based extruded snack food

Abstract

Ready-to-eat snack products using extrusion technology were prepared with multi millet based composite formulations. Sorghum fine semolina, finger millet fine semolina, Foxtail millet Fine semolina, Pear millet fine semolina, corn, Bengal gram flour and rice flour blends in various proportions were studied. Pre-conditioning was done to prepare the flours for extrusion cooking and moisture content was adjusted for 21-23% for all the formulations. Extrusion cooking was carried out using a twin screw extruder at optimized extrusion parameters viz., temperature: 110˚C and 140°C for two different heating zones, die diameter: 2 mm, screw speed: 26 hz and cutter speed: 8 hz and feeder speed is 13hz. Physical properties of the extrudate viz., mass flow rate, bulk density, tap density, expansion ratio, moisture retention and nutrient analysis along with storage stability with two different packaging of the products were also analyzed. The organoleptic qualities of extruded samples were analyzed by panellists on a 7 point hedonic scale. The results indicated that composite flour (flours in the ratios of 12.5:12.5:12.5:12.5:35:8:7) could be used to produce quality extrudates with acceptable sensory properties.