ScienceDirect. Development of a method for manufacturing noodles from finger millet

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1 Avilble online t ScienceDirect Procedi Food Science 6 (2016 ) Interntionl Conference of Sbrgmuw University of Sri Lnk 2015 (ICSUSL 2015) Development of method for mnufcturing noodles from finger millet B.D.M.P.B. Dissnyke* nd H.S Jywrden Institute of Post Hrvest Technology, Jynthi mwth, Anurdhpur 50000, Sri Lnk Abstrct Avilble methods of prepring foods from finger millet t home re lborious, time consuming, nd people re reluctnt to prepre foods from finger millet even though finger millet is nutritionlly importnt food item. Also, there re hrdly ny food items prepred from finger millet in the mrket, nd less ttention hs been given to finger millet. As solution for this problem, study ws crried out to develop medium scle method for mnufcturing of noodles from finger millet with mximum substitution, nd tests were conducted by using process line used to mnufcture rice noodles with modifictions. Bsed on the results of the preliminry experiments, min tests were crried out with blending rtios of finger millet to rice flour percentges of 50:50 nd 100:0 with three replictes. Flours were mixed with wter to increse the moisture content up to 35% nd pellets were formed. Pste prepred by steming the pellets ws extruded to mke sheets, nd they were sent to n extruder to form noodles. Formed noodles were sterilized t C, cut to 4 inches length pieces nd sent to dryer. Temperture of drying ir ws mintined bout C. It ws found tht the moisture content nd percentge totl solids in gruel of both types of produced noodles were stisfied the mximum llowble level for rice noodles i.e.12% nd 8% ccording to SLS 858. Sensory evlution results reveled tht both types of noodles produced with finger millet were highly cceptble nd 100% finger millet noodles were shown higher cceptbility in colour thn 50% finger millet noodles. Developed finger millet noodles pcked in PET/LDPE bgs cn be stored more thn 1.5 yers without ny deteriortion of qulity. Hence, the developed method cn be used to mnufcture 100% finger millet noodles commercilly on medium scle level. Cost of production is 250 SLR per kg The The Authors. Published Published by Elsevier by Elsevier Ltd. This Ltd. is n open ccess rticle under the CC BY-NC-ND license ( Peer-review under responsibility of scientific committee of Interntionl Conference of Sbrgmuw University of Sri Lnk Peer-review 2015 (ICSUSL under 2015). responsibility of Interntionl Conference of Sbrgmuw University of Sri Lnk 2015 (ICSUSL 2015). * Corresponding uthor. Tel.: ; fx: bndripht@yhoo.com X 2016 The Authors. Published by Elsevier Ltd. This is n open ccess rticle under the CC BY-NC-ND license ( Peer-review under responsibility of Interntionl Conference of Sbrgmuw University of Sri Lnk 2015 (ICSUSL 2015). doi: /j.profoo

2 294 B.D.M.P.B. Dissnyke nd H.S Jywrden / Procedi Food Science 6 ( 2016 ) Keywords:Finger millet; Flour mnufcture; Noodles; Qulities 1. Introduction Finger millet, known s kurkkn in Sri Lnk, is n nnul plnt widely grown s cerel in the rid res of Afric nd Asi. Finger millet is especilly vluble s it contins the mino cid methionine, which is lcking in the diets of hundreds of millions of the poor who live on strchy stples such s cssv, plntin, polished rice, or mize mel 1. Finger millet hs good nutritionl vlue including moisture 13.2%, protein 7.6%, crbohydrte 74.4%, fiber 1.5%, minerls 2.4%, ft 1.4%, nd energy cl/100g 2. Finger millet hs been populr cultivtion mong Sri Lnkn Chen frmers since ncient time nd it ws mjor component in their mel. At present, the demnd for the finger millet is incresing due to helth concern. Finger millet cultivtion in Sri Lnk ws 5251 h in nd verge yield ws t/h. Although finger millet is nutritionlly importnt food item, there re no more food products in the mrket for consumers. There re few trditionl food items such s rotti, thlp etc., prepred t home with finger millet flour, but since the preprtion methods re lborious, nd time consuming people re reluctnt to prepre these foods. There re few bkery food items in the mrket prepred with finger millet nd these foods hve been mnufctured with whet flour blended finger millet flour nd not totlly with finger millet. Hence, less ttention hs been given to this nutritionlly importnt food item. As solution to this problem, study ws conducted to develop medium scle method for mnufcturing of noodles from finger millet. Noodles were selected since it is the simplest cerel product presently used in the humn diet which hs become populr in the diet of Sri Lnkns. Noodles re widely consumed throughout the world nd their globl consumption is second only to bred Methodology For the development of method for mnufcturing noodles from finger millet, the vilble rice flour noodles mnufcturing process (IPHT) with modifictions ws dopted. The flow digrm of rice noodles mnufcturing t IPHT is given in Fig.1 5. Rice Rice wshing Snd seprting Rice soking Rice imbibition Pellets formtion Hot ir blst drying Dehydrting Pulp grinding Pste forming Extruding pste into sheets Noodles formtion Steriliztion Pcking of product Low temperture drying Cutting nd piling Cooling Fig.1. Flow digrm of rice noodles plnt vilble t IPHT Strting from the pellets formtion in the bove process (Fig.1), preliminry tests were crried out with different blending rtios of finger millet to rice flour percentges s 25:75, 50:50, 75:25 nd 100:0. It ws found tht the most importnt properties i.e. percentge of totl solid in gruel nd moisture content of mnufctured noodles were in n ccepted level ccording to SLS requirement. Sensory evlution results of preliminry tests smples were shown higher cceptbility. Noodles of the rtio of 50:50 (finger millet: rice flour) ws shown higher cceptbility in colour

3 B.D.M.P.B. Dissnyke nd H.S Jywrden / Procedi Food Science 6 ( 2016 ) thn 25:75 nd 75:25 rtios. Hence, considering the mximum substitution with finger millet nd consumer cceptbility, the blending rtios of finger millet to rice flour percentges of 50:50 nd 100:0 were selected for the min tests. Min tests were conducted with these two rtios with three replictes for ech btch. The cpcity per test ws 150kg. Finger millet nd rice were ground seprtely by using FFC-45 Disk mill with three numbers of psses. First pss ws through 0.5mm sieve nd other two psses with 0.2mm sieve. The moisture content (m.c) of the rice flour which ws fed to the pellets formtion screw of the bove process ws 35% (w.b). The vilble moisture of finger millet flour nd the rice flour were mesured, nd the remining mount of wter ws dded to increse the finl moisture content of the mixture up to 35%. Mixing of flour ws done in dough mixer with cpcity of 50kg per btch. Mixing time ws 6 minutes. Wter mixed flour mixture ws put in to the extruder for pellets formtion. The pellets were then sent to the geltiniztion chmber to form the dough pste. The required stem pressure for proper geltiniztion of flour ws mesured. The pste ws then sent to n extruder to extrude the pste into two sheets nd they were then sent to the noodles forming extruders. Formed noodles were sterilized t C, cut to 4 inches length pieces nd sent to dryer. Temperture of drying ir ws mintined t bout C. Drying ws continued until the moisture content of noodles ws lowered it less thn 11% (w.b.). Dried noodles product ws pcked in lminted (PET/LDPE) bgs ech contining 400g of noodles. Finger millet/ Rice flour Flour grinding Flour mixing Pellets formtion Steriliztion Noodles formtion Extruding pste into sheets Pste forming Cooling Cutting nd piling Low temperture drying Pcking of product Fig. 2. Flow digrm of finger millet noodles production process The qulity of mnufctured noodles ws evluted in terms of percentge of totl solids in gruel, cooking time, nd moisture content. The performnce of the mnufcturing process of noodles ws evluted in terms of recovery nd brekge. Experimentl design used here ws completely Rndomize design. Dt were subjected to nlysis of vrince (ANOVA) using AgRes sttisticl pckge for windows version Differences between tretment mens were obtined by lest significnt difference (LSD) test t p<0.05. A sensory evlution ws conducted for evluting the ppernce, colour, odour, tste, texture nd overll cceptbility of the developed finger millet noodles by using 5 point hedonic scle (5= extremely like...1= extremely dislike), nd the dt gthered were nlysed using Friedmn test using Minitb 14 softwre pckge. 3. Results, Discussion, Conclusion, nd Recommendtions Pste forming pressure nd steriliztion pressure for 50% finger millet noodles were 0.09MP nd 0.05MP nd for 100% finger millet noodles were 0.06MP nd 0.03MP, respectively. Tble1shows properties of the developed finger millet noodles nd comprison of them with 100% rice noodles mnufctured by the process explined in Fig.1 which ws tken s the control. The moisture content nd percentge totl solids in gruel of developed finger millet noodles were observed to be less thn the mximum llowble level for rice noodles i.e.12% nd 8% ccording to SLS 858 nd stisfied. When the mount of finger millet percentge ws incresed it slightly incresed the percentge of totl solids in gruel nd reduced the cooking time. Tble 1 Moisture, totl solids in gruel, cooking time, drying time, recovery, brekge, nd cost of production of noodles with different finger millet percentges 50% Finger millet 100% Finger millet Control (100% Rice)

4 296 B.D.M.P.B. Dissnyke nd H.S Jywrden / Procedi Food Science 6 ( 2016 ) Moisture (%) 8.6 b 8.1 c 9.2 Totl solids in gruel (%) 6.3 b c Cooking time (min.) 5 b 3 c 7 Drying time in hr 3.9 b 3.6 c 4.5 Noodles recovery (%) Brekge (%) 3.8 b c Production cost SLR/kg Mens in row followed by the sme letter re not significntly different (p<0.05) Drying time of noodles reduces with increse in percentge of finger millet. Brekge increses with increse in percentge of finger millet in noodles. Lowest brekge ws observed in control (100% rice) noodles. This ws due to the fct tht finger millet noodles re more brittle thn rice noodles. Noodles recovery ws low in 100% finger millet noodles thn 50% finger millet noodles. This ws due to increse in brekge with increse in percentge of finger millet in noodles. The lowest recovery ws observed in control (100% rice) noodles tests, nd this ws due to more unit opertions in rice noodles mnufcturing process (Fig. 1) resulting in more wstge occurred. The lowest cost of production of Rs.198 SLR per kg ws estimted for the control (100% rice) noodles test. Cost of production per kg for 100% finger millet noodles nd 50% finger millet noodles were 250 SLR nd 225 SLR, respectively, nd it ws high in 100% finger millet noodles thn 50% finger millet noodles. This ws due to cost of finger millet flour ws higher thn rice flour. Sensory evlution results of the noodles produced with 50% finger millet flour nd 100% finger millet flour re shown in the Fig. 3. b Fig. 3. Estimted medin vlues for sensory qulity ttributes of noodles. Mens with the sme letter re not significntly different ccording to the lest significnt difference (LSD) test t p<0.05 Sensory evlution results reveled tht both types of noodles produced with finger millet were t highly cceptble level nd there ws no significnt difference observed mong tretments for ny sensory qulity ttribute which tested except colour. 100% Finger millet noodles were shown higher cceptbility in colour thn 50% finger millet noodles. This study reveled the efficcy of mnufcturing 100% finger millet noodles. Accordingly, the process line for the mnufcture of 100% finger millet noodles were; mixing finger millet flour with wter to increse the moisture content

5 B.D.M.P.B. Dissnyke nd H.S Jywrden / Procedi Food Science 6 ( 2016 ) up to 35%, forming pellets, forming pste by steming pellets nd extruded it to mke sheets, form noodles by extruding sheets, sterilizing noodles t C, cut to pieces nd drying noodles in dryer mintined drying ir t C to lower the moisture content up to 11% (wb). Qulity of the developed finger millet noodles stisfied with the requirement SLS 858. And developed finger millet noodles pcked in PET/LDPE lminted bgs cn be stored more thn 1.5 yers without ny deteriortion of qulity. Hence, it cn be concluded tht the develop methods cn be used to mnufcture 100% finger millet noodles commercilly on medium scle level. References Anonymous, (2012). Annul Report, Deprtment of Census nd Sttistics, Sri Lnk. 4. Kulkrni S. S., Desi A. D., Rnveer R. C. nd Shoo A. K.(2012). Development of nutrient rich noodles by supplementtion with mlted rgi flour, Interntionl Food Reserch Journl 19(1): (2012). 5. Anonymous, (1989). Opertion Procedure in Production line for Dry Rice Flour noodles, IPHT Bulletin, Sri Lnk, pp. 1-7