International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 10, Issue:3, March, 2021

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(3): 1867-1874

Finger Millet Pearling Efficiency as Affected by Hydrothermal Treatment
Sheeba Malik1, Neha Hussain2, Anupama Singh3 and Mohd. Ishfaq Bhatt1
1Department of Post Harvest Process and Food Engineering
2Department of Irrigation Engineering, College of Technology
3Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat (Haryana), India
*Corresponding author

Finger millet is an important millet owing to its excellent storage properties and the nutritive value. So dehulling or pearling of finger millet is necessary to remove its outer layer to improve its flour quality. Pearling of this millet is quite difficult as its seed coat is bound tightly to the endosperm of the grain. Hydrothermal treatment can help to loosen the bonding and enhancing the pearling efficiency. Hence, studies were undertaken to see the effect of hydrothermal treatment parameters on pearling efficiency and also its optimization. Responses studied were the pearling efficiency and porosity. Optimum conditions estimated for steeping time, steaming time and drying (m.c.) were observed to be 8 h, 30 min and 10% respectively. The studies indicated that hydrothermal treatment could increase the pearling efficiency up to 87.8%.

Keywords: Finger millet, Hydrothermal treatment, Pearling efficiency, Optimization

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How to cite this article:

Sheeba Malik, Neha Hussain, Anupama Singh and Mohd. Ishfaq Bhatt. 2021. Finger Millet Pearling Efficiency as Affected by Hydrothermal Treatment.Int.J.Curr.Microbiol.App.Sci. 10(3): 1867-1874. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.