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Alfiya, P. V.
- Optimization of Initial Dough Moisture Content for Shepu Enriched Proso Millet Based Multi Grain Pasta
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Authors
Affiliations
1 Department of Post Harvest Technology and Agricultural Processing, Kelappaji College of Agricultural Engineering and Technology, Tavanur, Malappuram (Kerala), IN
2 Department of Agricultural Engineering, University of Agricultural Sciences (G.K.V.K.), Bengaluru (Karnataka), IN
3 Indian Institute of Crop Processing Technology, Thanjavur, (T.N.), IN
1 Department of Post Harvest Technology and Agricultural Processing, Kelappaji College of Agricultural Engineering and Technology, Tavanur, Malappuram (Kerala), IN
2 Department of Agricultural Engineering, University of Agricultural Sciences (G.K.V.K.), Bengaluru (Karnataka), IN
3 Indian Institute of Crop Processing Technology, Thanjavur, (T.N.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 5, No 2 (2014), Pagination: 105-113Abstract
Minor millets are rich in dietary fibre and other nutritional components. But their inclusion in daily urban diet is restricted due to lack of processing technology and value added products. Under this context, a study was undertaken to develop ready-to-cook pasta products using different small millets with proso millet as base by cold extrusion technique and La Montferrina Pasta Machine was employed. Among 16 proso millet based multi grain pasta formulations tested, four formulations namely, Proso:Wheat:Barnyard (30%:60%:10%); Proso:Wheat:Foxtail (30%:60%:10%); Proso:Wheat:Kodo (50%:40%:10%); and Proso:Wheat:Little (50%:40%:10%) were selected as best based on sensory evaluation of extruded pasta products. Enrichment study of above four pasta formulations with iron rich shepu powder (14.74 mg Fe/100 g) was carried out and depending upon the millets combination, an incorporation level of 1.0-1.5 per cent shepu powder was found to be optimum. The cooking characteristics namely, cooking time, swelling power and solid loss of shepu enriched multi grain pasta varied from to 7.15 to 7.45 min, 1.89 to 2.20 (g/g) and 4.80 to 8.65 per cent, respectively. For the production of proso millet based multi-grain pasta, optimum initial moisture content of dough was found to be 30 per cent. The developed pasta could be stored for over 3 months at ambient conditions without much quality deterioration (in terms of biochemical parameters, tristimulus colour, texture and microbial counts) and among the packages tested, LDPE film (200 gauge) was better compared to polypropylene film for pasta products. The Cost:Benefit Ratios (>1:1.74) worked out for proso millet based multi grain pasta products were highly favourable and, therefore, can be recommended for commercial exploitation.Keywords
Minor Millets, Pasta, Moisture Content, Proso Millet, Foxtail Millet, Barnyard Millet, Kodo Millet, Shepu, Wheat, Little Millet, Sensory Score, Cold Extrusion.References
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- Mathematical Modeling of Infrared Assisted Hot Air Drying of Ginger Slices
Abstract Views :581 |
PDF Views:6
Authors
P. V. Alfiya
1,
S. Ganapathy
2
Affiliations
1 Central Institute of Fisheries Technology, Cochin (T.N.), IN
2 Department of Food and Agricultural Process Engineering, Tamil Nadu Agricultural University, Coimbatore (T.N.), IN
1 Central Institute of Fisheries Technology, Cochin (T.N.), IN
2 Department of Food and Agricultural Process Engineering, Tamil Nadu Agricultural University, Coimbatore (T.N.), IN
Source
Asian Science, Vol 12, No 1-2 (2017), Pagination: 20-25Abstract
Infra-red assisted hot air drying studies were conducted on ginger slices of diameter 20±2.5 mm and thickness 5±0.5 mm. Drying experiments were executed under infra-red and hot air temperature of 60°C with two levels of air velocities: 0.8 m/s and 1.4 m/s. the drying rate was found to increase proportionately with the drying air velocity, thereby minimising the total drying time. Time taken for drying ginger slices from an initial moisture content of 442 per cent (d.b.) to a final moisture content of 8.4 per cent (d.b.) at 0.8 m/s air velocity was 300 min. Whereas, it took 210 min to lower the moisture content of ginger from 433.33 per cent (d.b.) to 6.67% (d.b.) under the drying air velocity of 1.4 m/s. Infrared drying temperature of 60°C in combination with air velocity of 0.8 m/s showed better results for quality evaluation with reduced drying times. Logarithmic model fitted the experimental data well for the whole range of temperatures (R2= 0.9989, RMSE= 0.0119 and λ2= 0.000140574).Keywords
Infra-Red, Ginger Drying, Logarithmic Model, Moisture Ratio, Drying Rate.References
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