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Pearl millet based pasta: optimization of extrusion process through response surface methodology

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Abstract

This study investigated the influence of extrusion operating condition [barrel temperature (BT) (50–90 °C), feed moisture content (FM) (25–35%, w.b.), feeder speed (FS) (8–16 rpm) and screw speed to feeder speed ratio (SS:FS) (8–12)] on quality of pearl millet pasta [cooking time (CT), cooking loss (CL), hydration capacity (HC), swelling capacity (SC), hardness, springiness (SP), chewiness (CH) through response surface methodology (CCRD design)]. The results indicated that raising BT and FM reduced CT, CL, but increased HC, SC, hardness, SP, CH of pearl millet based pasta. HC, SC, hardness, SP and CH of pasta were increased as FS and SS:FS increased, whereas, CT and CL showed decreasing trend. The optimum operating conditions for pear millet based pasta was obtained at BT of 70 °C, FM of 30% (w.b.), FS of 12 rpm and SS:FS ratio of 10 with low CT (≤ 5.25 min), CL (≤ 7.45%) and high HC (≥ 2.30 g g−1), SC (≥ 3.14 ml g−1), good hardness (≥ 11.11 N), SP (≥ 1.24 N) and CH (≥ 6.09 N mm).

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Acknowledgements

The first author is thankful for the financial funding (INSPIRE fellowship) received from Department of Science and Technology (DST), Government of India (Grant No. 10401). NAE (Niche Area of Excellence) project of Indian Council of Agricultural Research (ICAR) is also duly acknowledged for providing facilities.

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Authors and Affiliations

  1. Division of Horticultural Crop Processing, ICAR-CIPHET, Abohar, Punjab, 152116, India

    Kirti Jalgaonkar & Manoj Kumar Mahawar

  2. Division of Food Science and Post-Harvest Technology, ICAR-IARI, New Delhi, 110012, India

    S. K. Jha

  3. Division of Food Grain and Oilseed Processing, ICAR-CIPHET, Ludhiana, 141004, India

    Deep Narayan Yadav

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  1. Kirti Jalgaonkar
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  2. S. K. Jha
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  4. Deep Narayan Yadav
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Correspondence to Kirti Jalgaonkar.

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Jalgaonkar, K., Jha, S.K., Mahawar, M.K. et al. Pearl millet based pasta: optimization of extrusion process through response surface methodology. J Food Sci Technol 56, 1134–1144 (2019). https://doi.org/10.1007/s13197-019-03574-3

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  • DOI: https://doi.org/10.1007/s13197-019-03574-3

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