Informatics Publishing Limited

G. Sudha Devi ¹, V. Palanimuthu ², H. S. Arunkumar ², P. Arunkumar ²

Affiliations
1 Department of Agricultural Engineering, University of Agricultural Sciences, G.K.V.K.,Bengaluru Karnataka, IN
2 Department of Agricultural Engineering, University of Agricultural Sciences, G.K.V.K., Bengaluru Karnataka, IN

Abstract

Proso millet (Panicum miliaceum) a specific type of staple food popular in India and other parts of the world. There was no significant work on the commercial exploitation in the value addition of proso millet products. Hence, a study was conducted to produce pasta from clean and polished proso millet blended with wheat flour and water under different combinations. Also with a view to improve the shelf life of pasta by packaging interventions, the effect of LDPE and PP usage on the sensory, physico-chemical and biochemical quality of pasta during three months of storage at ambient atmosphere condition was studied. Pasta prepared under equal proportions of millet and wheat flour got maximum overall acceptance in the sensory panel and the rate of loss of most quality attributes was low in pasta stored under LDPE samples as compared to samples packaged under PP. Based on the results obtained in the study it was concluded that pasta could be best preserved up to 3 months at ambient atmospheric condition under LDPE without appreciable quality loss.

Keywords

Proso Millet, Storage, Packaging Materials, Cold Extrusion

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H. S. Arun Kumar ¹, D. B. Naveen Kumar ¹, G. Sudha Devi ¹, V. Palanimuthu ¹, T. N. Sandeep ¹

Affiliations
1 Department of Agricultural Engineering, University of Agricultural Sciences, G.K.V.K., Bengaluru Karnataka, IN

Abstract

The economic interest has made many countries of the world to encourage the cultivation of cashew and it is fast becoming an export produce in many developing countries. The necessary processing operations needed for cashewnut before obtaining the standard exportable quality of edible cashew kernel require lot of time, materials and human resources. This study considers the shelling capacity, shelling efficiency, shelling percentage, broken kernel percentage and wholeness of kernels obtainable by varying the steaming pressure (0.0, 1.0, 1.5, 2.0 and 2.5 kgcm-2) and steaming duration (15, 20, 25, 30 and 35 min). The cashewnuts were steamed in steam cooker and kept in ambient temperature for 20 to 24h for tempering. The dried nuts were shelled using automatic cashew sheller. The automatic cashewnut sheller recorded maximum shelling capacity (18.40 kg per hour), shelling efficiency (80.66 %), shelling percentage (31.74 %), whole kernel recovery (85.47 %) and broken kernel percentage (14.53 %), respectively at 0.0 kg / cm2 for 30 min.

Keywords

Automatic Cashew Sheller, Cashewnuts, Pretreatment, Shelling Parameters

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