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Keywords:

  • Expanded snacks;
  • extrusion;
  • glass transition temperature;
  • pearl millet;
  • whey protein concentrate

Summary

A study was conducted to develop pearl millet-based extruded snacks with whey protein concentrate (WPC) to enhance its acceptability and nutritional value. Pearl millet grits (841 μ) was extruded with different levels (0%, 2.5%, 5.0% and 7.5%) of WPC at constant feed rate (10.5 kg h−1) and moisture content (14%). Addition of whey protein at 7.5% level significantly ( 0.05) increased Tg from 75.1 ± 0.26 °C to 120.5 ± 1.28 °C and Tm from 89.1 ± 1.51 °C to 158.7 ± 1.37 °C, which resulted in less expanded and harder extrudates. The expansion index of extrudates was negatively correlated ( 0.05) with protein (r = −0.940), bulk density (r = −0.949), hardness (r = −0.971) and breaking strength (r = −0.921), while positively correlated ( 0.05) with overall acceptability (OAA; r = 0.988). Keeping in view the nutritional, textural and consumer's acceptability, incorporation of 5% WPC in pearl millet grits (841 μ) was recommended for preparation of acceptable expanded snacks.