Development and quality evaluation of millet based extruded product

Abstract

This study was carried out to develop ready-to-eat snack products with composite formulations incorporating fine semolina of pearl millet, fine semolina of sorghum, corn, and rice grit blends in different proportions, employing extrusion technology. Extrusion cooking is a pioneering technique that improves the nutritional content of food items by employing elevated temperatures and brief cooking periods. The extrusion process was conducted with a twin-screw extruder, employing optimized parameters such as a temperature of 100 ºC, a die diameter of 2 mm, a screw speed of 26 Hz, cutter speed of 30 rpm, and feeder speed of 13 Hz. A panel of judges assessed the organoleptic qualities of the extruded samples on a 9-point hedonic scale. The outcomes highlighted that Formulation A3 (comprising ratios of 50:10:10:30) proved effective in producing high-quality extrudates with satisfactory sensory attributes.