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.

Keywords:

Extrudate characteristics, extrusion, jackfruit seed flour, nutrimental analysis, phenolic content,

References

1. Alvarez-Martinez, L., K. Kondury and J. Karper, 1988. A general model for expansion of extruded products. J. Food Sci., 53: 609-615.
   CrossRef    
2. Anderson, R.A., H.F. Conway, V.F. Pfeiffer and E.L. Griffin, 1969. Gelatinization of corn grits by roll and extrusion cooking. Cereal Sci. Today., 14: 4-12.
   
3. AOAC International, 1995. Official Method of Analysis of AOAC International. 16th Ed., Association of Analytical Communities. Arlington, VA, USA.
   
4. Bhattacharya, S., 1997. Twin-screw extrusion of rice-green gram blend: Extrusion and extrudate characteristics. J. Food Eng., 32: 83-99.
   CrossRef    
5. Camire, M., 2000. Chemical and Nutritional Changes in Food During Extrusion. In: Riaz, M.N., (Ed.), Extruders in Food Applications. CRC Press, Boca Raton, FL, pp: 127-147.
   
6. Carlos, M., P. Donado, M. Jocelem, O. Alessandro-De, R. Priscila and J. Andre, 2012. Stability of carotenoids, total phenolics and In Vitro antioxidant capacity in the thermal processing of orange fleshed sweet potato cultivars grown in Brazil. Plant Food. Hum. Nutr., 67: 262-270.
   CrossRef    PMid:22802046    
7. Cemalettin, S. and T. Mustafa, 2010. Modelling effects of processing factors on the changes in colour parameters of cooked meatballs using response surface methodology. World Appl. Sci. J., 9: 14-22.
   
8. Delgado-Licon, E., A. Ayala, N. Rocha-Guzman, J. Gallegos-Infante, M. Atienzo-Lazos and J. Drzewiecki, 2009. Influence of extrusion on the bioactive compounds and the antioxidant capacity of the bean/corn mixtures. Int. J. Food Sci. Nutr., 60: 522-532.
   CrossRef    PMid:18608556    
9. Dewanto, V., X. Wu, K. Adom and R. Liu, 2002. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agr. Food Chem., 50: 3010-3014.
   CrossRef    PMid:11982434    
10. Ding, Q., P. Ainsworth, G. Tucker and H. Marson, 2005. Effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-expanded snacks. J. Food Eng., 66: 283-289.
    CrossRef    
11. Ding, Q., P. Anisworth, A. Plunkett, G. Tucker and H. Marson, 2006. Effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks. J. Food Eng., 73: 142-148.
    CrossRef    
12. Grigelmo-Miguel, N. and O. Martin-Belloso, 1999. Comparison of dietary fiber from by-products of processing fruits and greens and from cereals. LWT-Food Sci. Technol., 32: 503-508.
    
13. Guha, M., S. Ali and S. Bhattacharya, 1997. Twin-screw extrusion of rice flour without a die: Effect of barrel temperature and screw speed on extrusion and extrudate characteristics. J. Food Eng., 32: 251-267.
    CrossRef    
14. Harper, J., 1981. Extrusion of Foods. 2nd Edn., CRC Press, Boca Raton, FL, pp: 41-60.
    
15. Jagtap, U., S. Panaskar and V. Bapat, 2010. Evaluation of antioxidant capacity and phenol content in jackfruit pulp. Plant Food. Hum. Nutr., 65: 99-104.
    CrossRef    PMid:20198442    
16. Jesus, A., M. Saraid, O. Edith, R. Cuevas, O. Sergio, S. Serna, A. Janet, U. Gutierrez, R. Cuauhtemoc and M. Jorge, 2012. Phytochemicals and antioxidant capacity of tortillas obtained after lime-cooking extrusion process of whole pigmented Mexican maize. Plant Food. Hum. Nutr., 67: 178-185.
    CrossRef    PMid:22562094    
17. Liu, Y., F. Hsieh, H. Heymann and H. Huff, 2000. Effect of process conditions on the physical and sensory properties of extruded oat-corn puff. J. Food Sci., 65: 1253-1259.
    CrossRef    
18. Nawirska, A. and M. Kwasnievska, 2005. Dietary fiber fractions from fruit and vegetable processing waste. Food Chem., 91: 221-225.
    CrossRef    
19. Omwamba, M. and Q. Hu, 2010. Antioxidant activity in barley grains roasted in a microwave oven under conditions optimized using response surface methodology. J. Food Sci., 75: 66-73.
    CrossRef    PMid:20492152    
20. Rufian-Henares, J. and C. Delgado-Andrade, 2009. Effect of digestive process on Maillard reaction indexes and antioxidant properties of breakfast cereals. Food Res. Int., 42: 394-400.
    CrossRef    
21. Sharma, P., H. Gujral and B. Singh, 2012. Antioxidant activity of barley as affected by extrusion cooking. Food Chem., 131: 1406-1413.
    CrossRef    
22. Soong, Y. and P. Barlow, 2004. Antioxidant activity and phenolic content of selected fruit seeds. Food Chem., 88: 411-417.
    CrossRef    
23. Theivasanthi, T. and M. Alagar, 2011. An insight analysis of Nano sized powder of jackfruit seed. Nano Biomed. Eng., 3: 163-168.
    CrossRef    
24. Xu, B. and S. Chang, 2008. Total phenolics, phenolic acids, is flavones, anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing. J. Agr. Food Chem., 56: 7165-7175.
    CrossRef    PMid:18680298    

Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.