Hanuman Bobade

Effect of Extrusion on Colour Characteristics of Honey Enriched whole Grain Cereal Flour Extrudates

The work presented in this paper aimed at understanding the effects of extrusion processing parameters and level of honey on the colour properties of extrudates prepared from whole wheat flour, brown rice and whole maize flour. Whole grain Cereal flours (wheat, brown rice, maize) singly and in combination (in 3:4:3 proportion) were mixed with varying level of honey and mix was extruded through co-rotating twin screw extruder at different feed moisture and barrel temperatures. The resulting extrudates were evaluated for colour properties by Hunter Lab colorimeter. The results of this study revealed that L * value which represents lightness of extrudates feebly increased on increasing the feed moisture content while increasing the barrel temperature reduced the L * value of extrudates. Increased honey level in the feed also resulted in decreased L * value. It was observed that the a * value of extruded samples increased as a function of extrusion temperature and honey level in the feed. Similar to a * value, an increase in b * value of extrudates was also observed on increasing the extrusion temperature and honey level in the feed. The hue angle of the extrudates decreased on increase in extrusion temperature and honey level in the feed.

Cooking behaviour and acceptability of noodles from multigrain flour blends

Multigrain flour blend consisting of wheat, barley, maize, pearl millet and soy bean with and without addition of xanthan gum as a binding agent was used for preparation of high fiber nutritious noodles by cold extrusion technology. Effect of multigrain flour blend compositions on quality of noodles was studied. The rheological properties of multigrain flour blends were also undertaken. Pasting profile of multigrain blends ushered variable pattern. Substitution of wheat flour by other grain flours in multigrain noodles resulted in increased cooking time. Water absorption, volume expansion and gruel solid loss of noodles was affected significantly. Changes in the color characteristics of noodles were noticed. The mean overall acceptability of multigrain noodles remained highly acceptable.