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. 2022 Nov;59(11):4165-4175.
doi: 10.1007/s13197-022-05467-4. Epub 2022 May 6.

Co-rotating extrusion cooking impact on product characteristics using hulled kodo millet and hybrid maize flour

Abhishek Gaurav  1 , Shubham Subrot Panigrahi  2 , Rama Chandra Pradhan  1 , Sabyasachi Mishra  1
Affiliations

Co-rotating extrusion cooking impact on product characteristics using hulled kodo millet and hybrid maize flour

Abhishek Gaurav et al. J Food Sci Technol. 2022 Nov.

Abstract

Vitamin A deficiency (VAD) is adamant in developing countries especially affecting pregnant women and children. Popular maize hybrid (CO6) contains higher β-carotene concentration (923 µg/100 g), is considered one of the prominent and cheapest sources of provitamin A for humans, to alleviate VAD. The present research explored an adequate combination of hulled Kodo millet, a valuable food source for diabetics with limiting carotenoid content (0.17 µg/100 g) and biofortified hybrid maize genotypes (CO6) in ratio 70:30. Studies on process loss of total carotenoids (273.17-388.65 µg/100 g) without affecting the expansion index (2.06-4.46), piece density (254.06-585.62 kgm-3), browning index (47.25-88.38%), and hardness (13.21-67.59 N) characteristics under the influence of feed moisture 12.5-17.5%, wet basis, die temperature 150-180 °C and screw speed 420-470 rpm was evaluated in a co-rotating twin-screw extruder, following a five-level three-factor central composite rotatable design. The investigated physical and total carotenoid contents alteration upon extrusion cooking will add a scientific knowledge base to produce healthier breakfast cereals with acceptable technological and nutritional characteristics.

Keywords: Browning index; Expansion index; Extrusion; Hybrid maize; Kodo millet; Vitamin A deficiency.

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Conflict of interest statement

Conflict of interestThere is no conflict of interest among the authors.

Figures

Fig. 1
Fig. 1
RTE breakfast cereals as per design matrix
Fig. 2
Fig. 2
Effect of processing parameters on (a) EI, (b) PD, (c) BI, (d) Hardness, and (e)
See this image and copyright information in PMC

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