Development of cereal based novel food products

1. Finger millet Pasta
J.A.S.S.Jayaweera
EAG/14/0013
Grain Product Technology EAG 367-2

2. Pasta..
• Originated from china
• Finger millet is one of major cereal crops in sri lanka
• It is rich in calcium and iron and has good amino acid
profile
• Pasta is usually prepared from durum wheat
• In here pasta was fortified by using finger
millet(mainly)and soy bean to increase protein content
flavor and over all acceptability

3. Ingredients
• Finger millet flour 60%
• Semolina 40%
• Soybean flour 10%
• Water
• Eggs
• Salt
• Celery
• Garlic
• Bay leafs

4. Process flow chart
Raw materials
Milling
Mixing
Extruding
Drying
Packaging

5. Process
• Raw material
• Finger millet - main ingredient
• Semolina- perfect cooking & prevent from
sticking
• Soy bean- fortification with plant nutrient
• optional ingredients -enhance flavor
• Disodium phosphate- shorten cooking time
• Milling
• particle size of the should not be too coarse nor too fine

6. • Mixing
• Cold Water is added to the pre mixture
finger millet flour:semolina flour:soya bean flour in 5:4:1 ratio
• mixing trough to produce dough
• moisture content of approximately 31%
• Eggs and any optional ingredients may also
be added

7. • Extrusion
• Process of shaping by forcing them through a die
• It also kneads the dough into homogeneous mass
• control the rate of production
• influence overall quality of finished produce
• If the dough is too hot (above 74°c [165°f]), the pasta will be damage
• a constant extrusion temperature, approximately 51°c (124°f).

8. • Drying
• most difficult and critical step
• Pre drying hardens the outside surface of the
pasta while keeping the inside soft and plastic
• A final drier is used to remove most of the moisture
from the product approximately 12 to 13 %
• so finished product will be hard, retain its shape,
and store without spoiling.

9. • Packaging
• Protect pasta from damage during
shipment, storage and display the product
• Exact quantities filled in to bags
automatically
• Labeled ,Packed in cellophane bag, which
provides moisture-proof protection for the
product and finally vacume sealed

10. • Dried pasta will last for 1-2 years beyond
a "best by" date
• 500 g Rs.350

11. References
• https://www3.epa.gov/ttnchie1/ap42/ch09/final/c9s09-5.pdf
• http://blog.fabianelli.it/en/durum-wheat-semolina-and-soft-wheat-do-you-
know-the-difference/
• https://www.omicsonline.org/open-access/technological-processing-and-
nutritional-approach-of-finger-millet-eleusine-coracana--a-mini-review-2157-
7110-1000593.php?aid=74355&view=mobile
• https://www.youtube.com/watch?v=AAEugZSBiHM
• https://appreciategoods.com/durum-wheat/