Effect of popping and milling on physical, chemical, structural, thermal properties and angle of repose of amaranth seed (Amaranthus cruentus L.) and finger millet (Eleusine coracana L. Gaertn) from Udhagamandalam

• Published in: Applied Food Research Vol. 3; no. 2; p. 100306
• Main Authors: Dharshini, S Sai, Meera, M
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.12.2023; Elsevier
• Subjects: Frictional; Milling; Physio-chemical; Popping; Structural; Thermal; Popping; Frictional; Physio-chemical; Milling; Structural; Thermal
• ISSN: 2772-5022; 2772-5022
• DOI: 10.1016/j.afres.2023.100306

•Changes that take place during popping of millet and amaranth seeds.•Utilisation of the millets and pseudocereals in baking technology due to the technological constraints is lowered.•To increase the utilization of these raw materials into value-based foods, current study was undertaken.•Provides better understanding of the raw materials from the native region and indicates a detailed changes in structural, thermal, optical and physio-chemical properties.•Focuses on the frictional changes after processing, that could affect the processing mechanism in developing food products in manufacturing industries. The study was conducted to examine the effect of popping and milling on selected properties of amaranth and finger millet from Udhagamandalam. The amaranth and finger millet are cleaned, popped at high temperature for short time in an open pan method, and pulverised using a mixer at the laboratory. Water activity had decreased as the heat processing had reduced the bound water content 0.53 to 0.23. Alcoholic acidity had elevated levels in popped and pulverised grains in comparison to native grains. Grains showed a major change in surface area and porosity in the range of 0.12 to 1.20 m2/g and 3.20 to 4.54 Å. The intensity of the colour had shown higher in amaranth samples and lower on finger millet upon processing in the range of 44-74 L*, 4-7 a* and 2.8-11.6 b*. Crystallinity had shifted from A-shaped curves to a single V curve during processing. The native material underwent various treatments and decreased apparent and compact bulk density in comparison to native grains significantly from 0.82 to 0.14 and 0.69 to 0.35 in amaranth and finger millet respectively. The processing has improved overall physio-chemical properties. [Display omitted]