Table Of ContentDEVELOPMENT AND EVALUATION OF VALUE ADDED
EXTRUDED PRODUCTS WITH PEARL MILLET
BY
DIVYA SINGH
B.H.Sc (FOODS AND NUTRITION)
THESIS SUBMITTED TO THE
ACHARYA N.G.RANGA AGRICULTURAL UNIVERSITY
IN PARTIAL FULFILLMENT OF THE REQUIREMENTS
FOR THE AWARD OF THE DEGREE OF
MASTER OF SCIENCE
(FOOD SCIENCE & TECHNOLOGY)
INTER FACULTY P.G. PROGRAMME
POST GRADUATE & RESEARCH CENTRE
DEPARTMENT OF FOOD & NUTRITION
COLLEGE OF HOME SCIENCE
ACHARYA N.G.RANGA AGRICULTURAL UNIVERSITY
RAJENDRANAGAR, HYDERABAD 500030
AUGUST, 2009
CERTIFICATE
Ms. DIVYA SINGH, has satisfactorily prosecuted the course of research
and that the thesis entitled “Development and Evaluation of Value
Added Extruded Products With Pearl Millet” submitted, is the result
of original research work and is of sufficiently high standard to warrant
its presentation to the examination. I also certify that the thesis or part
thereof has not been previously submitted by her for a degree of any
university.
Date: (Dr. Kamini Devi)
Major Advisor
Place:
CERTIFICATE
This is to certify that the project entitled “Development and Evaluation of Value
Added Extruded Products with Pearl Millet” submitted, in partial fulfillment of the
requirement for the degree of MASTER OF SCIENCE of the Acharya N.G.Ranga
Agricultural University; Hyderabad is record of the bonafide project work carried out
by Ms. DIVYA SINGH, under my guidance and supervision.
No part of the project has been submitted for any other degree or diploma. The
published part has been fully acknowledged. All assistance and help received during
the course of investigation have been duly acknowledged by the author of the thesis.
(Dr. Kamini Devi)
Chairman of the Advisory Committee
Thesis approved by the student’s advisory committee.
Chairman : Dr. Kamini Devi
Professor
Department of Foods and Nutrition
College of Home Science
ANGRAU
Member: Dr. N. Lakshmi Devi
Professor
Department of Foods and Nutrition
Post Graduate and Research Centre
ANGRAU
Member: Dr. N. Krishnaiah
Professor
Department of Veterinary Public Health
College of Veterinary Science
SVVU
ACKNOWLEDGEMENTS
I take this opportunity to express my heartfelt thanks and gratitude to all those people who have
helped immensely in the successful completion of my research work and for making it a rich
learning experience for me. First and foremost, I offer my obeisance to the Almighty for having
bestowed his grace.
I would like to express my earnest gratitude and heartful thanks to Dr. Kamini Devi,
Professor, Department of Foods and Nutrition and Major Advisor, for her meticulous guidance,
writing interest, constant encouragement and suggestions during the course of work.
I place with deep sense of gratitude and respect, my heartful thanks to Dr. N. Lakshmi
Devi, Professor, Department of Foods and Nutrition and Dr. N. Krishnaiah, Professor,
Department of Veterinary Public Health, members of my advisory committee for their valuable
suggestions, able guidance and encouragement to complete my research work.
I am grateful to the Acharya N.G. Ranga Agricultural University, Rajendranagar for
giving me this opportunity for pursuing my post graduation and providing necessary facilities for
my research.
I am profoundly indebted to Dr. Krishna Kumari, Professor and University Head,
Department of Foods and Nutrition, Rajendranagar for permitting me to utilize necessary
facilities conducive to my research work completion.
My heart felt thanks to all the staff of Post Graduate and Research Centre,
Rajendranagar and Department of Foods and Nutrition, College of Home Science, for
participating in the sensory evaluation study, their cooperation and helpful suggestions during the
entire period of my post graduation.
The thesis is the result of contributions of numerous people – too many to mention
individually. So I also thank all who have given their valuable time, views and suggestions for
this thesis.
I owe everything to my parents, sister and brother for their constant support that has
encouraged me to give my best. This thesis would not have been completed without the blessings of
my parents, their help and support.
I deem it necessary to extend my heartful thanks to those behind the curtain, whose
unfailing belief in me has shown me this day.
Last but not the least; I thank “God” by whose grace I was able to complete the project
within the stipulated time without any interruptions.
(DIVYA SINGH)
DECLARATION
I, Ms. Divya Singh, hereby declare that the thesis entitled
“Development and Evaluation of Value Added Extruded Products
with Pearl Millet” submitted to Acharya N.G. Ranga Agricultural
University for the degree of MASTER OF SCIENCE, is a result of the
original work done by me. I also declare that the thesis or part thereof has
not been published earlier elsewhere in any manner.
(DIVYA SINGH)
LIST OF CONTENTS
Chapter No. Title Page No.
I Introduction
II Review of literature
III Materials and Methods
IV Results
V Discussion
VI Summary and Conclusion
Literature Cited
Appendices
LIST OF CONTENTS
CHAPTER TITLE PAGE
NO. NO.
I INTRODUCTION
II REVIEW OF LITERATURE
2.1 COMPOSITION OF PEARL MILLET
2.2 PROCESSING OF PEARL MILLET
2.2.1 PRIMARY PROCESSING
2.2.2 SECONDARY PROCESSING
2.2.3 EXTRUSION PROCESSING
2.3 COMPOSITION OF EXTRUDED PRODUCTS
2.4 PACKAGING AND SHELF LIFE OF EXTRUDED
PRODUCTS
III MATERIALS AND METHODS
3.1 LOCATION OF THE STUDY
3.2 INGREDIENTS USED
3.3 PROCUREMENT OF RAW MATERIALS
3.4 PROCESSING OF GRAIN
3.5 PRODUCT DEVELOPMENT
3.5.1 DEVELOPMENT OF CONTROL PRODUCT
3.5.2 STANDARDIZATION AND DEVELOPMENT OF
EXPERIMENTAL PRODUCT
3.6 SENSORY EVALUATION
3.6.1 SELECTION OF PANEL MEMBERS
3.6.2 DEVELOPMENT OF SCORE CARD
3.7 OBJECTIVE EVALUATION
3.7.1 EXPANSION RATIO
3.7.2 BULK DENSITY
3.7.3 PEAK SHEAR STRESS
3.8 ACCEPTABILITY STUDY
3.8.1 SELECTION OF CANDIDATES FOR THE STUDY
3.8.2 DEVELOPMENT OF SCORE CARD
3.9 STATISTICAL ANALYSIS OF THE DATA
IV RESULTS
4.1 PROCESSING OF PEARL MILLET
4.2 STANDARDIZATION OF PRODUCT
4.2.1 COMPOSITION OF EXTRUDED PRODUCTS
PREPARED USING PEARL MILLET
4.3 SENSORY EVALUATION OF THE EXTRUDED
PRODUCTS
4.4 ACCEPTABILITY STUDY BY HIGH SCHOOL
CHILDREN
4.5 OBJECTIVE EVALUATION
4.5.1 EXPANSION RATIO
4.5.2 BULK DENSITY
4.5.3 PEAK SHEAR STRESS
V DISCUSSION
5.1 STANDARDIZATION OF PEARL MILLET BASED
PRODUCTS
5.2 SENSORY EVALUATION OF THE ATTRIBUTES OF
PRODUCTS
5.2.1 COLOUR
5.2.2 FLAVOUR
5.2.3 TEXTURE
5.2.4 VOLUME
5.2.5 TASTE
5.2.6 AFTER TASTE
5.2.7 OVERALL ACCEPTABILITY
5.3 ACCEPTABILITY OF THE PRODUCT BY HIGH
SCHOOL CHILDREN
5.4 CHANGES DUE TO PROCESSING
5.5 OBJECTIVE EVALUATION
5.6 COST OF THE DEVELOPED PRODUCT
VI SUMMARY AND CONCLUSIONS
LITERATURE CITED
APPENDICES
LIST OF TABLES
TABLE NO. TITLE PAGE NO.
1. Formulations used in development of extruded products
2. Treatments given to pearl millet grain
3. Formulation of salty products
4. Formulation of sweet products
5. Sensory evaluation of T DPMR
1
6. Sensory evaluation of T BPMR
2
7. Sensory evaluation of T PPMR
3
Description:writing interest, constant encouragement and suggestions during the course of work. I place with I am grateful to the Acharya N.G. Ranga Agricultural University, .. compared to cakes prepared from blanched flour products that can be made by extrusion such as confectionery products, beverage.
