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Impact of Die Configuration on Physio-Chemical Properties, Anti-Nutritional Compounds, and Sensory Evaluation of Multi-Based Extruded Puffs

Author

Listed:
  • Anurag

    (Banda University of Agriculture and Technology Banda, India)

  • Amar P Garg

    (Swami Vivekanand Subharti University Meerut, India)

Abstract

In this study, Millet-based ready-to-eat snacks were prepared as a solution to the problem of prolonged soaking and cooking times required for using the Millets. Extrusion-cooking conditions were standardized, and the results indicated that the use of a star-shaped die resulted in a lower water solubility index, degree of starch gelatinization, expansion ratio, lightness (L*) values and higher bulk density compared to a circular die.

Suggested Citation

  • Anurag & Amar P Garg, 2024. "Impact of Die Configuration on Physio-Chemical Properties, Anti-Nutritional Compounds, and Sensory Evaluation of Multi-Based Extruded Puffs," Biomedical Journal of Scientific & Technical Research, Biomedical Research Network+, LLC, vol. 55(2), pages 46698-46708, February.
    • Handle: RePEc:abf:journl:v:55:y:2024:i:2:p:46698-46708
    DOI: 10.26717/BJSTR.2024.55.008661
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