Andere Kunden interessierten sich auch für
![Synbiotic Functional Ice Cream Preparation]( "Synbiotic Functional Ice Cream Preparation")
Synbiotic Functional Ice Cream Preparation36,99 €![The preparation of music-teachers for the primary school in Germany]( "The preparation of music-teachers for the primary school in Germany")
The preparation of music-teachers for the primary school in Germany45,99 €![Preparation of Some Fluorescent Nanostructures and Their Applications]( "Preparation of Some Fluorescent Nanostructures and Their Applications")
Preparation of Some Fluorescent Nanostructures and Their Applications42,99 €![Educators' Preparation to Teach about HIV and AIDS]( "Educators' Preparation to Teach about HIV and AIDS")
Educators' Preparation to Teach about HIV and AIDS32,99 €![Teaching for the preparation of participatory citizens in a democracy]( "Teaching for the preparation of participatory citizens in a democracy")
Teaching for the preparation of participatory citizens in a democracy45,99 €![Principal Preparation and Development in Northern Canada]( "Principal Preparation and Development in Northern Canada")
Principal Preparation and Development in Northern Canada67,99 €![Examining Multiple Approaches for the Preparation of New principals]( "Examining Multiple Approaches for the Preparation of New principals")
Examining Multiple Approaches for the Preparation of New principals32,99 €
Microwave puffed cereal based pasta was developed from finger millet and sweet potato powder. The experiment was conducted to develop cold extrudate, microwave puffing to prepare pasta. The cold extrudate were obtained from finger millet flour and sweet potato powder in proportion of 55:45 and at moisture contents of 0.6035 kg/kg dm and steamed in kitchen pressure cooker for 15 min, kneading for 10-15 min in Dolly Mini P3 Pasta machine could yield cold extrudate in rectangular strip of 20 mm long and were useful for further processing. The effect of process parameter viz., convective heating temperature (CT), convective heating time (Ct), microwave power, % of 1350 W (MP), microwave puffing time (Mt) on the quality of product was investigated by conducting experiments using the central composite rotatable design (CCRD). Linear and quadratic models were developed using response surface methodology (RSM) to study the process parameters and responses in terms of moisture content (MC), expansion ratio (ER), hardness (HD), crispness (CSP) and sensory colour score (CL). CT and Ct had predominant effect on responses. The texture characteristics of puffed product were prominently dependent