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<p>Celiac disease is an autoimmune disorder triggered by gluten ingestion, requiring lifelong adherence to a gluten free diet. Kodo millet is a nutrient dense, naturally gluten free cereal, but its use in bakery products is limited by poor functional properties. This study evaluated the effect of extrusion processing on the functional, physicochemical, and structural properties of kodo millet flour and its application in gluten free muffins. Extrusion parameters were optimized, with the best performance observed at a die temperature of 140&#xa0;°C, feeder speed of 19&#xa0;rpm, screw speed of 280&#xa0;rpm, and feed moisture content of 20%. Under these conditions, extrudates exhibited a maximum expansion ratio of 2.08 and the highest sensory acceptability score of 7.68. Scanning electron microscopy revealed substantial structural disruption of starch granules in extruded kodo millet flour, leading to improved hydration and functional properties. Extruded flour showed higher water holding capacity and reduced pasting viscosity compared to raw flour. Muffins prepared with 35% extruded kodo millet flour showed improved texture, moisture retention, and sensory acceptability. The results demonstrate that extrusion processing enhances the functional suitability of kodo millet flour for gluten free bakery applications.</p>

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Optimization of gluten-free muffin formulations: enhancing functional and physicochemical properties of kodo millet flour through extrusion

  • 期刊论文

  • 发表日期：

    2026年4月15日

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  • Madesh Sakthivel,
  • Sivakumar Pitchaimuthu,
  • Ramachandran Ramkumar,
  • Shyam Arjunan

摘要

Celiac disease is an autoimmune disorder triggered by gluten ingestion, requiring lifelong adherence to a gluten free diet. Kodo millet is a nutrient dense, naturally gluten free cereal, but its use in bakery products is limited by poor functional properties. This study evaluated the effect of extrusion processing on the functional, physicochemical, and structural properties of kodo millet flour and its application in gluten free muffins. Extrusion parameters were optimized, with the best performance observed at a die temperature of 140 °C, feeder speed of 19 rpm, screw speed of 280 rpm, and feed moisture content of 20%. Under these conditions, extrudates exhibited a maximum expansion ratio of 2.08 and the highest sensory acceptability score of 7.68. Scanning electron microscopy revealed substantial structural disruption of starch granules in extruded kodo millet flour, leading to improved hydration and functional properties. Extruded flour showed higher water holding capacity and reduced pasting viscosity compared to raw flour. Muffins prepared with 35% extruded kodo millet flour showed improved texture, moisture retention, and sensory acceptability. The results demonstrate that extrusion processing enhances the functional suitability of kodo millet flour for gluten free bakery applications.