Millet starch

A study was conducted to process pearl millet and develops ready to eat healthy extruded snacks. For that purpose, designed experiments were conducted to prepare pearl millet-starch based RTE extrudates by using three independent variables (feed composition, moisture content and cutter speed) and nine dependent variables (bulk density, expansion ratio, hardness, texture and overall acceptability) using response surface methodology (RSM).

13p chauchaungayxua8 03-10-2020 21 2   Download

The hydrolase enzymes using in industrial processes have always given particular interest because of their non-toxic and protective nature. In the present study, various physicochemical parameters for α-glucosidase production from strains of Saccharomyces cerevisiae C8-5 and Candida tropicalis C0-7 were optimized by using a starches of some agricultural products of Côte d’Ivoire. It was found that S. cerevisiae C8-5 and C.

14p nguaconbaynhay6 23-06-2020 15 1   Download

Starches from the wheat (UP262, PBW343), rice (PB2, PD19) and millets (Finger millet VL Mandua-352, Barnyard millet VL Madira-207, Foxtail millet DHFT-109-3) were isolated by alkali extraction method and characterized for morphologically and biochemical properties. The morphological properties of starch granules were studied by scanning electron microscope. The infrared spectroscopy is sensitive to structural changes on starch macromolecule, such as helicoidal chain conformation, crystallinity, retrogradation and water content.

18p nguathienthan5 04-06-2020 10 1   Download

The present study was conducted to know the nutrition composition of pre-treated foxtail millet rice in comparison with raw foxtail millet grains. Different pre-treatments were given to the millet grains in different combination such as roasting; cooking, drying and roasting. Pre-treatment reduced the moisture, protein, fat content of millet grains significantly (p < 0.05). More reduction was observed in cooked, dried and roasted grains and minimum reduction was observed in roasted grains.

9p kethamoi4 16-04-2020 19 0   Download

Extrudates were prepared to identify the optimum machine parameters and prepare good quality ready to eat extruded snacks from a suitable blend of sattu and kodo. Kodo is millet that supply starch necessary to provide required puffing quality to extrudate. Kodo also imparts brightness to the extrudate. Sattu has been blended as it is a rich source of protein gram being the main source followed by wheat and barley. It also provides fibres. The experiments were carried out to find out the effect of different levels of processing parameters.

11p caygaocaolon3 27-02-2020 24 2   Download