Abstract
ABSTRACTNovel formulations of passion fruit shell flour and rice blends were processed on a single-screw extruder, into value-added extrudates. The effects of extrusion processing variables of die temperature, feed moisture, and passion fruit shell flour content on the sectional expansion (SEI), longitudinal expansion (LEI), water absorption (WAI), and water solubility (WSI) indices of the extrudates were evaluated using a central composite design. The processing variables caused a marked effect on all the independent variables studied (SEI, LEI, WAI, and WSI). Passion fruit shell flour used in this study contained 56.76% of crude fiber. Additionally, the microstructural view of the cross-sectional areas, internal structure and surface appearance of extrudates containing 0–15% passion fruit shell flour in their formulation revealed that the addition of passion fruit shell flour led to a decrease in expansion and cell size, increase in thickness of air cell wall and rough surface appearance. This study demonstrated the usefulness of developing extruded rich in fiber from rice and passion fruit shell flour.
Highlights
New nutritional products made from nontraditional food ingredients deserve attention by food companies and the public, due to their potential to fight hunger and malnutrition in poor countries
As passion fruit shell flour is an excellent source of fiber (Table 1), the findings presented in this study agreed with those previous reports showing that as the fiber content
The extrusion processing variables of temperature, feed moisture content, and passion fruit shell flour level had a significant effect on the physicochemical properties of SEI, longitudinal expansion (LEI), water absorption (WAI), and water solubility (WSI) of extrudates made from rice and passion fruit shell flour blends
Summary
New nutritional products made from nontraditional food ingredients deserve attention by food companies and the public, due to their potential to fight hunger and malnutrition in poor countries. Research institutions have dedicated significant resources to study new foods using nonconventional raw materials and agricultural by-products. These new foods should have desirable organoleptic characteristics and high concentration of nutritional components such as protein, minerals and dietary fiber, to be used in low-cost food products with good acceptability by consumers. After the processing of fruit juices or juice concentrates, the pulps, peel/shell, and seeds are usually discarded. These by-products or fruit residues can be utilized as raw materials and/or food ingredients that could be both environmentally friendly and a source of food value in people’s diet (Berrios, 2006)
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