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Abstract
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Article Information:
Extrusion Processing of Cactus Pear
Preetam Sarkar, Nikhil Setia and Gour S. Choudhury
Corresponding Author: Preetam Sarkar
Submitted: 2010 December, 27
Accepted: 2011 January, 27
Published: 2011 April, 10 |
Abstract:
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Whole fruit utilization using extrusion technology has received limited attention in the food
processing industry. The objective of this study was to investigate the utilization of prickly pear fruit solids in
extruded food products. Peeled prickly pear fruits were ground to form a paste. This paste was strained to
remove the seeds and then mixed with rice flour in three different solid ratios. The three blends were dried to
a moisture level of 13% (w/w basis) and ground to form fine flour. These feed mixes were extruded in a twin
screw extruder (Clextral EV-25) at a feed rate of 15 kg/h, feed moisture content of 13% (w/w), screw speed of
400 rpm and L/D ratio of 40:1. The temperature profile from feed to die end was maintained as: 25, 30, 40, 50,
60, 70, 80, 100, 120, 140ºC. The extruded products were analyzed for physical and textural properties. Apparent
density and breaking strength of the cactus pear extrudates increased from 116.07 to 229.66 kg/m3 and 58.5 to
178.63 kPa, respectively with increase in fruit solid level. However, true density, porosity and radial expansion
ratio decreased from 837.89 to 775.84 kg/m3, 86.12 to 70.34% and 12.37 to 6.6, respectively with increase in
fruit solid level. This study demonstrated the potential of extrusion processing to utilize peeled cactus pear fruits
for production of expanded food products.
Key words: Cactus pear, rice flour, twin screw extrusion, , , ,
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Cite this Reference:
Preetam Sarkar, Nikhil Setia and Gour S. Choudhury, . Extrusion Processing of Cactus Pear. Advance Journal of Food Science and Technology, (2): 102-110.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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