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Abstract
The decorticated finger millet was subjected to high temperature short time treatment to prepare the expanded product. The product with 5.64 expansion ratio showed a cream color and was very light in weight with a bulk density of 0.14 g/ml and contained 4.69 g/100 g protein, 0.74 g/100 g ether extractives, 72 g/100 g carbohydrates, 11 g/100 g dietary fiber, and 190 mg/100 g calcium. The expanded millet was a crisp product with very low compression values (2.14 N) and contained two thin concentric layers with a vacuole inside. The pasting profile of the product revealed substantial initial viscosity and negligible set back viscosity. The functional and textural properties indicated the possible usage of the product in snacks and supplementary foods.
ACKNOWLEDGMENTS
The authors wish to thank Mr. Anbalagan for SEM photography. The financial support received from ICAR, New Delhi (AICSMIP) to carry out this work is also gratefully acknowledged.