Effect of pretreatments and extrusion variables on the quality of pearl millet noodles
Effect of pretreatments on quality of pearl millet noodles
DOI:
https://doi.org/10.21921/jas.v11i01.14777Keywords:
Extruder, Gluten free, Nutritious noodles, Pearl milletAbstract
Noodles are commercially prepared from wheat flour, as its gluten helps in producing its best quality. However, the product lacks fibre, lysine, essential micronutrients and antioxidant activity. A large proportion (5%) of the total population suffering from celiac disease, wheat allergy and gluten intolerance are also avoiding it. Millets, especially pearl millet, are one of the potential solutions to such problems with the abundance of millet production in the country. Investigating the effect of incorporating other ingredients is the way forward for the development of gluten-free products. Primarily, pearl millet was used to prepare noodles by optimizing various pretreatments and extruder variables. This resulted in high solid loss, low hydration capacity and disintegration after cooking due to the absence of gluten in the millet. Cooking quality, especially solid loss, is considered the most important characteristic for the development of gluten-free noodles, which could be improved with guar gum (2%) and boiling water addition before processing. To obtain the best quality of noodles, the extrusion processing variables were found to be optimum at 74°C barrel temperature, 34.7% moisture content and 178 rpm screw speed.
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