Physicochemical and Textural Characteristics of Expanded Finger Millet

Figures & data

Figure 1 Photograph of expanded finger millet (color figure available online).

Table 1 The L*, a*, b*, and ΔE values for color of decorticated and expanded finger millet

		L	a*	b*	ΔE
Grains	Decorticated	53.32^a	3.82^a	12.87^a	39.63^a
	Expanded	55.96^b	1.64^b	10.59^b	36.24^b
Whole meal	Decorticated	76.31^a	1.23^a	10.82^a	17.16^a
	Expanded	70.29^b	1.79^b	12.51^b	23.76^b
Values followed by the different letters in a column are significantly different (P ≤ 0.05).

Table 2 Physico chemical properties of decorticated and expanded finger millet

Parameter	Decorticated	Expanded
Diameter (mm)	1.5 ± 0.1^a	5.23 ± 0.8^b
Bulk density (g/ml)
Grains	0.80 ± 0.01^a	0.14 ± 0.01^b
Flour	0.77 ± 0.01^a	0.50 ± 0.01^b
Expansion ratio	—	5.64 ± 0.10
Expansion volume (ml)	—	7.10 ± 0.10
Viscosity 10% slurry (cP)
Cold paste	22.00 ± 0.70^a	110.00 ± 0.70^b
Cooked paste	463.00 ± 2.00^a	726.00 ± 1.00^b
Solubility (g%)
30°C	2.90 ± 0.10^a	3.40 ± 0.10^b
97°C	3.50 ± 0.1^a	3.80 ± 0.10^b
Swelling (g%)
30°C	306.00 ± 1.00^a	452.00 ± 1.00^b
95°C	496.00 ± 2.00^a	486.00 ± 1.00^a
Water absorption capacity (%)
Grains as such	—	152.00 ± 1.00
Flour	242.00 ± 1.00^a	240.00 ± 1.00^a
Oil absorption capacity (%)
Grains as such	120.00 ± 1.00^a	461.00 ± 1.00^b
Flour	167.00 ± 1.00^a	507.00 ± 1.00^b
Moisture (g%)	10.46 ± 0.07^a	10.00 ± 0.07^a
Ether extractives (g%)	0.77 ± 0.01^a	0.74 ± 0.02^a
Protein (g%)	4.70 ± 0.02^a	4.69 ± 0.02^a
Dietary fiber (g%)
Insoluble	7.80 ± 0.06^a	9.50 ± 0.05^b
Soluble	2.30 ± 0.01^a	1.80 ± 0.01^b
Carbohydrates	72.97 ± 0.1^a	72.15 ± 0.1^a
Minerals (mg%)	1.00 ± 0.03^a	1.12 ± 0.02^a
Calcium (mg%)	190.00 ± 2.00^a	190.00 ± 1.00^a
Carbohydrate digestibility (%)	78.00 ± 1.00^a	99.00 ± 1.00^b
Protein digestibility (%)	91.00 ± 1.00^a	97.00 ± 1.00^b
Values followed by the different letters in a row are significantly different (P ≤ 0.05).

Figure 2 Force deformation curves of expanded and decorticated finger millet (color figure available online).

Table 3 Textural parameters of decorticated and expanded finger millet

Parameter	Decorticated	Expanded
First peak force (N)	34.4 ± 7.6	2.14 ± 0.52
Slope of first peak (N/s)	264.7 ± 10.2	8.53 ± 2.33
Max. peak force (N)	161.3 ± 5.00	3.44 ± 0.74
The values in the different columns are significantly different at P ≤ 0.05.

Figure 3 Pasting profiles of expanded and decorticated finger millet.

Table 4 Pasting characteristics of decorticated and expanded finger millet

Parameter	Decorticated	Expanded
Peak viscosity (BU)	194 ± 1.2	359 ± 1.6
Hot paste viscosity (BU)	194 ± 1.3	270 ± 0.3
Cold paste (BU)	319 ± 1.6	369 ± 1.7
Breakdown (BU)	0	88 ± 0.6
Setback (BU)	109 ± 0.7	106 ± 1.2
Pasting temperature (°C)	69.3 ± 0.1	46.1 ± 0.1
The values in the different columns are significantly different at P ≤ 0.05.

Figure 4 Carbohydrate profiles of the expanded and decorticated finger millet.

Figure 5 Fatty acids profiles of expanded and decorticated finger millet.

Table 5 Fatty acid composition of decorticated and expanded finger millet

Fatty acid	Decorticated	Expanded
Palmitic (16:0)	26.18 ± 0.03	19.37 ± 0.02
Stearic (18:0)	0.12 ± 0.02	0.40 ± 0.02
Oleic (18:1)	50.43 ± 0.40	61.68 ± 0.40
Linoleic (18:2)	20.26 ± 0.20	2.14 ± 0.10
Linolenic (18:3)	2.60 ± 0.10	—
Aracheodoneic (20:0)	—	1.009 ± 0.10
The values in the different columns are significantly different at P ≤ 0.05.

Figure 6 Scanning electron photomicrographs of expanded finger millet: (a) whole kernel; (b) surface of the kernel; (c) transverse section-opaque portion; and (d) transverse section-transparent portion.