naa a22 4500 510724086 CHVBK 20180411082928.0 cr unu---uuuuu 180411e20130101xx s 000 0 eng 10.1007/s11947-011-0728-y doi (NATIONALLICENCE)springer-10.1007/s11947-011-0728-y Optimization of Process Parameters for Decortication of Finger Millet Through Response Surface Methodology [Elektronische Daten] [Usha Dharmaraj, Ramasamy Ravi, Nagappa Malleshi] Decorticated finger millet is prepared by hardening the endosperm by hydrothermal processing and polishing the processed grains. The yield of the decorticated grains is of paramount importance in the millet industry. Milling yield depends on the grain moisture content and incipient moisture conditioning during milling. It was found that steaming conditions such as steaming time and steam pressure significantly influenced the milling yield. Hence, studies were undertaken to determine the influence of moisture and steaming conditions on the yield of decorticated millet. Steaming conditions were optimized through response surface methodology. The responses studied were hardness, milling yield, porosity and water uptake of hydrothermally processed millet. The studies indicated that hydrothermally processed millet with 16±1% moisture content, tempered with 5% added water at I stage and 4% water in the II stage milling, resulted in a yield of 64.6%. The relationship of milling yield, hardness and porosity of the millet was quadratic with the severity of steaming conditions, while water uptake of the steamed millet exhibited a linear relationship. Based on the regression analysis, optimum conditions estimated for steaming time and pressure were 17.5min and 313.8 kPa, respectively. At this condition, the milling yield, water uptake, porosity and hardness values were also predicted and the values were 68.33g/100g, 63.43g/100g, 52.23% and 204.01N, respectively. The studies indicate that steaming the millet at elevated pressure and temperature increases the milling yield and steaming beyond the threshold level has a detrimental effect on the yield of head grains. Springer Science+Business Media, LLC, 2011 Finger millet nationallicence Decortication nationallicence Moisture content nationallicence Steaming conditions nationallicence Milling yield nationallicence Response surface methodology nationallicence Dharmaraj Usha Department of Grain Science and Technology, Department of Sensory Science, Central Food Technological Research Institute, 570 020, Mysore, India aut Ravi Ramasamy Department of Sensory Science, Central Food Technological Research Institute, 570 020, Mysore, India aut Malleshi Nagappa Department of Grain Science and Technology, Department of Sensory Science, Central Food Technological Research Institute, 570 020, Mysore, India aut Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 207-216 1935-5130 6:1<207 2013 6 11947 https://doi.org/10.1007/s11947-011-0728-y text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0728-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Dharmaraj Usha Department of Grain Science and Technology, Department of Sensory Science, Central Food Technological Research Institute, 570 020, Mysore, India aut NATIONALLICENCE 700 1- Ravi Ramasamy Department of Sensory Science, Central Food Technological Research Institute, 570 020, Mysore, India aut NATIONALLICENCE 700 1- Malleshi Nagappa Department of Grain Science and Technology, Department of Sensory Science, Central Food Technological Research Institute, 570 020, Mysore, India aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 207-216 1935-5130 6:1<207 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer