Abstract
Extrusion cooking has been extensively used toproduce variety of foods like ready to eatbreakfast cereals, baby foods, snack foods, etc. Taking rice flour as the base ingredient, two locally available tuberous root vegetables, greater yam(Dioscoreaalata) and sweet potato (Ipomoeabatatas) were used in this study for the development of ready-to-eat breakfast products in asingle screw extruder. During extrusion cooking, the screw speeds ranged from 132 to 468 rpm and the barrel temperatures ranged from 103°C to 137°C. The extrudates were then analyzed for various physical and physicochemical properties. Optimization was done following ResponseSurface Methodology (RSM) using CentralComposite Design. Using screw speed, barrel temperature and feed composition as the three independent variables, the three responses taken were bulk density, expansion index and breaking strength. The optimized conditions wereused for developing 3 new products one of which alsocontained tomato pulp powder. The productswere analyzed for their physical, proximate, sensoryand antioxidant properties. There was significantcolour change in all the three samples as indicated by total colour change (ΔE). Texture analysis of the extrudate samples showed hardness values ranging from 28.68 N to 47.57 N. Amylose content was found to be 15.3% in rice-sweet potato extrudate, 14.7% in rice-yam extrudate and 18.2% in rice-sweet potato-tomato extrudate. The antioxidant profile of the extrudates studiedthrough DPPH (2,2-diphenyl-picryhydrazyl)scavenging activity and FRAP (ferric reducing antioxidant property) showed that the antioxidant capacity in all the 3 extrudates was very low. Rice flour incorporated with sweet potato wasjudged the best on sensory evaluation. Thestudy has shown that both sweet potato and greater yam tubers can be commercially exploited for the development of ready-to-eat (RTE) products.
Highlights
Consumers want snacks that taste good, smell good, feel good, look good and in addition, are nutritionally superior and healthy
Response Surface Methodology (RSM), which explores the relationship between several explanatory variables and one or more response variables, was applied to the experimental data using the package, Design expert version 7.1.1
The studies have shown that both sweet potato (Ipomoea batatas) and greater yam tubers (Dioscorea alata) can be utilized for development of ready to eat (RTE) products
Summary
Consumers want snacks that taste good, smell good, feel good, look good and in addition, are nutritionally superior and healthy. Extrusion cooking is one of the most important food processing technologies which have been used since the mid 1930s for the production of breakfast cereals, ready to eat snacks, and other textured foods. Extrusion cooking has been studied extensively to produce variety of specialty foods including pasta products and ready to eat breakfast cereals, baby foods, snack foods, texturised vegetable protein, pet foods, dried soups and dry beverage mixes, as it improves digestibility (Singh, Dartois, & Kaur, 2010) and improves the nutrients bioavailability (Gu, Hous Rooney, & Prior, 2008) compared to conventional cooking. Greater yam (Dioscorea alata) and sweet potato (Ipomoea batatas) are two species of large underground tuberous root vegetables seasonally available and are gaining importance as processed food. Extrusion cooking of sweet potato and grater yam with rice has not been reported. In this study sweet potato and grater yam powders were blended with rice to obtain a ready to eat breakfast product. The products were analyzed for their physical, physicochemical, nutritional and sensory properties
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