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Abstract
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Article Information:
Physicochemical, Phytochemical and Nutrimental Impact of Fortified Cereal Based Extrudate Snacks: Effect of Jackfruit Seed Flour Addition and Extrusion Cooking
Yogesh Gat and Laxmi Ananthanarayan
Corresponding Author: Laxmi Ananthanarayan
Submitted: October 29, 2014
Accepted: December 18, 2014
Published: May 05, 2015 |
Abstract:
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Aim of present study was to estimate quantitative changes in nutrimental, physicochemical and phytochemical properties of rice-jackfruit seed flour blend extrudates. Rice-jackfruit seed flour blend was prepared at 70:30 proportions and was subjected to extrusion cooking. Effect of barrel temperature (140-180°C) and screw speed (100-300 rpm) on nutrimental, physicochemical (expansion, density, WSI, WAI and hardness) and phytochemical (TPC and TFC) properties were studied. Rice flour extrudate was found to have 6.63% protein and 0.17% fiber which were further increased to about 8.44 and 0.8%, respectively after addition of jackfruit seed flour at 180°C with 300 rpm. Extrusion cooking at lower barrel temperature resulted in increase in TPC and TFC. Rice-jackfruit seed flour blend extrudate at 180°C with 100 rpm resulted in highest antioxidant capacity and reducing power (208.56 µmol of TE/g and 0.26 mg of AAE/g of dry powder respectively). Practical applications: Although there is increased use of extrusion processing, but still there is no fully developed theory to predict the effects of process variables on various raw materials and their mixtures. Any change in feed composition and process variables can influence extrusion performance as well as product quality. Therefore, it is crucial to study the effect of extrusion process parameters (barrel temperature and screw speed) on extrudate characteristics. Also, the researchers, so far, tried lots of combinations for nutraceutical enrichment of extrudate snacks. To the best of our knowledge, this is first report on extrusion cooking of RF fortified with JFSF. In future, this data could be useful for food processing industries. Originality of this study demonstrates the feasibility of developing value added extrudates with improved nutrimental and nutraceutical appeal. Present study shows potential for utilization of jackfruit seed which is part of the waste generated in large quantities when the fruit is processed or consumed.
Key words: Extrudate characteristics, extrusion, jackfruit seed flour, nutrimental analysis, phenolic content, ,
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Cite this Reference:
Yogesh Gat and Laxmi Ananthanarayan, . Physicochemical, Phytochemical and Nutrimental Impact of Fortified Cereal Based Extrudate Snacks: Effect of Jackfruit Seed Flour Addition and Extrusion Cooking. Advance Journal of Food Science and Technology, (1): 59-67.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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