Optimization of Extrusion Parameters for Pearl Millet-Soy Noodles.
Noodle is one of the wheat-based pasta, encompassing variants such as macaroni, spaghetti, and vermicelli. Pearl millet (Pennisetum glaucum) noodle is alternative to wheat with enhanced nutrition and offers gluten free alternative to wheat noodles with low glycemic index. It exhibited inadequate str...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 13; no. 3; pp. 1409 - 1424 |
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| Autores principales: | , , , |
| Formato: | equations & formulas pictorial research tables/charts Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
Dec2025
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=191099362&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 191099362 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 2347467X KIVQ jtl: Current Research in Nutrition & Food Science issn: 2347467X maglogo: N pubinfo: dt: Dec2025 vid: 13 iid: 3 pid: 25572 pub: Current Research in Nutrition & Food Science artinfo: ui: 191099362 191099362 191099362 10.12944/CRNFSJ.13.3.28 191099362 ppf: 1409 ppct: 15 formats: fmt: @attributes: type: P tig: atl: Optimization of Extrusion Parameters for Pearl Millet-Soy Noodles. aug: au: RUDRA, OM RUDRA, SHALINI GAUR SAGAR, VIDYA RAM VENKATESH, ARUN KUMAR THIRUMANI affil: Division of Agricultural Engineering and Renewable Energy, ICAR-Central Arid Zone Research Institute, Jodhpur, India sug: subj: Snacks Cereals Soybeans Food Handling Cooking India Diet, Gluten-Free Glycemic Index Food Storage Food Safety Food Packaging Descriptive Statistics Food Quality Data Analysis Software Analysis of Variance ab: Noodle is one of the wheat-based pasta, encompassing variants such as macaroni, spaghetti, and vermicelli. Pearl millet (Pennisetum glaucum) noodle is alternative to wheat with enhanced nutrition and offers gluten free alternative to wheat noodles with low glycemic index. It exhibited inadequate structural integrity with high solid loss and reduced water absorption capacity. Their cooking and textural quality were improved through substituting 50% pearl millet flour with defatted soy flour. It was produced through flour mix subjected to extrusion followed by drying for safe storage, cooling at ambient condition, packaging and storage. Following Central Comosite Rotatable Design, optimum condition was obtained as 71°C barrel temperature, 34.4% moisture content and 178rpm screw speed of extrusion processing. The solid loss, hydration capacity, cooking time and density were determined at optimized level of extrusion processing conditions. Their respective values were 12.5%, 1.84g/g, 240sec and 1155kg/m³ with desirability of 0.70. The gluten free noodles can be promoted to upgrade the nutritional content of popular snacks amongst youth and children. pubtype: Academic Journal doctype: equations & formulas pictorial research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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