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<p>This study investigates the impact of hot air-assisted radio frequency (HARF) technology on the nutritional, functional, and sensory properties of Kodo millet-based snacks fortified with coconut haustorium powder. HARF treatment significantly enhanced the expansion ratio (3.315 ± 0.04) compared to control (2.85 ± 0.1), while also reducing microbial load. Nutritional analysis revealed higher total phenolic content (197.8 ± 2.4&#xa0;mg GAE/100&#xa0;g) and antioxidant potential (42.13 ± 1.3%) in HARF-treated extruded snacks, indicating improved bioactive compound retention. Although the control demonstrated superior protein content (8.31 ± 0.21%) and fat levels (3.69 ± 0.77%), HARF treatment contributed to improved textural properties, including lower hardness (106.27 ± 1.95&#xa0;N) compared to the control (148.33 ± 1.65&#xa0;N). Functional properties, such as water absorption capacity were also enhanced in HARF-treated samples. These findings demonstrate the potential of HARF technology to improve the safety, quality, and functionality of gluten-free millet-based extruded snacks.</p>

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Effect of hot air-assisted radio frequency technology on the nutritional and functional properties of developed Kodo millet-based snacks fortified with coconut haustorium powder

  • 期刊论文

  • 发表日期：

    2025年6月18日

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  • Sarvesh Gaikwad,
  • S. Kamatchi Devi,
  • Keshav Raghav Hegde,
  • Vincent Hema

摘要

This study investigates the impact of hot air-assisted radio frequency (HARF) technology on the nutritional, functional, and sensory properties of Kodo millet-based snacks fortified with coconut haustorium powder. HARF treatment significantly enhanced the expansion ratio (3.315 ± 0.04) compared to control (2.85 ± 0.1), while also reducing microbial load. Nutritional analysis revealed higher total phenolic content (197.8 ± 2.4 mg GAE/100 g) and antioxidant potential (42.13 ± 1.3%) in HARF-treated extruded snacks, indicating improved bioactive compound retention. Although the control demonstrated superior protein content (8.31 ± 0.21%) and fat levels (3.69 ± 0.77%), HARF treatment contributed to improved textural properties, including lower hardness (106.27 ± 1.95 N) compared to the control (148.33 ± 1.65 N). Functional properties, such as water absorption capacity were also enhanced in HARF-treated samples. These findings demonstrate the potential of HARF technology to improve the safety, quality, and functionality of gluten-free millet-based extruded snacks.