Abstract
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.
Highlights
Extrusion cooking technology plays a key role in many food processing industries as a continuous cooking, mixing, shearing and forming process
Technol., 8(1): 59-67, 2015 best of our knowledge, this is first report on extrusion cooking of RF fortified with JFSF
Some other absorption bands indicate the presence of biomolecules like carbohydrates, polysaccharides and lipids
Summary
Extrusion cooking technology plays a key role in many food processing industries as a continuous cooking, mixing, shearing and forming process. It is used especially for production of cereal-based snacks. Consumer preference of extruded foods is mainly due to convenience, attractive appearance and texture. Rice provides all the features for production of highly acceptable extruded snack foods, but its nutrimental value is far from satisfying the needs of healthconscious consumers. Several attempts have been made to improve the nutrimental profile of RF extrudate (Camire, 2000). Incorporation of fruit or vegetable waste has been shown to cause a positive impact on levels of proteins and dietary fiber of cerealbased extruded snacks
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