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35 .   Sensorial analysis of the expanded products out of millet

Authors: Racolţa E., Sonia A. Socaci


Abstract:

This paper aims to present the researches carried on the millet (Panicum miliaceum L.). Based on the nutritional value relatively close to the other cereal beans used in manís nourishment, the millet grains are on the future raw materials for the production of expanded cereals in the sugar products industry. The research has been performed on the Marius variety by achieving the most adequate physical parameters for expanding: roasting time (factor A), steam pressure (factor B) and steam impregnation time (factor C). For the assessment of the factors influence throughout several graduations, we have used the EVOP statistical processing method and variance method. The best outcomes whereby the grain volume has increased by 20.54 times have been obtained when combining the factors: A=12 min., B=10 atm., C=3 min. The assessment of expanded millet products quality was made using sensorial analysis.

Keywords: millet, expanded products, sensorial analysis

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