Optimization of Formulation and Conditions of the Extrusion process fortified puffed snack Containing Jujube flour

Document Type : Research Paper

Authors

1 Assistant Professor, Department of Food Processing, Iranian Academic Center for Education Culture and Research (ACECR) of Mashhad, Iran

2 Assistant Professor, Social Determinants of Health Research Center, Department of Public Health, School of Health, Birjand University of Medical Sciences, Birjand, Iran

3 PhD student of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.

4 M.Sc in Food Science and Technology, Faculty of Agriculture, Ferdowsi University, Mashhad, Iran.

Abstract

Nowadays, malnutritioncaused by fiber and protein is one of the most essential nutritional problems in the world. Fortification of expanded products by fiber supplements leads to preparation of low fat, low calorie and low cholesterol products. Jujube has a variety of therapeutic effects, such as lower blood sugar, antioxidant properties, anti-inflammation and hepatotoxic effects. In this project, central composite design was used to study the effect of feed moisture (12, 16,18%), jujube flour addition (5,10,15%) and screw speed (120, 150, 180 rpm) on physicochemical properties (expansion, porosity, water and fat absorption) and the total acceptance of extrudates based on corn-wheat flour (50-50%). Results showed that the addition of jujube flour reduced the porosity and expansion of the extrudates although increase screw speed and jujube flour simultaneously due to reduction in viscosity leaded to higher expansion, porosity, therefor caused an improvement in characteristics of snacks. The highest total acceptance score (4.33) was for the sample with lowest amount of jujube flour and moisture and the highest level of screw speed. Addition of jujube flour had a negative effect on the overall acceptance of samples, due to the high amount of sugar, the caramelization is carried out during the heat extrusion resulting darker color, sticky texture and burned taste of product. Optimum condition for puffed snack production was foundto be 13.19% feed moisture content, 6.30 % jujube flour, 122.2% screw speed.Nowadays, malnutrition caused by fiber and protein is one of the most essential nutritional problems in the world. Fortification of expanded products by fiber supplements leads to preparation of low fat, low calorie and low cholesterol products. Jujube has a variety of therapeutic effects, such as lower blood sugar, antioxidant properties, anti-inflammation and hepatotoxic effects. In this project, central composite design was used to study the effect of feed moisture (12, 16,18%), jujube flour addition (5,10,15%) and screw speed (120, 150, 180 rpm) on physicochemical properties (expansion, porosity, water and fat absorption) and the total acceptance of extrudates based on corn-wheat flour (50-50%). Results showed that the addition of jujube flour reduced the porosity and expansion of the extrudates although increase screw speed and jujube flour simultaneously due to reduction in viscosity leaded to higher expansion, porosity, therefor caused an improvement in characteristics of snacks. The highest total acceptance score (4.33) was for the sample with lowest amount of jujube flour and moisture and the highest level of screw speed. Addition of jujube flour had a negative effect on the overall acceptance of samples, due to the high amount of sugar, the caramelization is carried out during the heat extrusion resulting darker color, sticky texture and burned taste of product. Optimum condition for puffed snack production was found to be 13.19% feed moisture content, 6.30 % jujube flour, 122.2% screw speed.Nowadays, malnutrition caused by fiber and protein is one of the most essential nutritional problems in the world. Fortification of expanded products by fiber supplements leads to preparation of low fat, low calorie and low cholesterol products. Jujube has a variety of therapeutic effects, such as lower blood sugar, antioxidant properties, anti-inflammation and hepatotoxic effects. In this project, central composite design was used to study the effect of feed moisture (12, 16,18%), jujube flour addition (5,10,15%) and screw speed (120, 150, 180 rpm) on physicochemical properties (expansion, porosity, water and fat absorption) and the total acceptance of extrudates based on corn-wheat flour (50-50%). Results showed that the addition of jujube flour reduced the porosity and expansion of the extrudates although increase screw speed and jujube flour simultaneously due to reduction in viscosity leaded to higher expansion, porosity, therefor caused an improvement in characteristics of snacks. The highest total acceptance score (4.33) was for the sample with lowest amount of jujube flour and moisture and the highest level of screw speed. Addition of jujube flour had a negative effect on the overall acceptance of samples, due to the high amount of sugar, the caramelization is carried out during the heat extrusion resulting darker color, sticky texture and burned taste of product. Optimum condition for puffed snack production was found to be 13.19% feed moisture content, 6.30 % jujube flour, 122.2% screw speed.Nowadays, malnutrition caused by fiber and protein is one of the most essential nutritional problems in the world. Fortification of expanded products by fiber supplements leads to preparation of low fat, low calorie and low cholesterol products. Jujube has a variety of therapeutic effects, such as lower blood sugar, antioxidant properties, anti-inflammation and hepatotoxic effects. In this project, central composite design was used to study the effect of feed moisture (12, 16,18%), jujube flour addition (5,10,15%) and screw speed (120, 150, 180 rpm) on physicochemical properties (expansion, porosity, water and fat absorption) and the total acceptance of extrudates based on corn-wheat flour (50-50%). Results showed that the addition of jujube flour reduced the porosity and expansion of the extrudates although increase screw speed and jujube flour simultaneously due to reduction in viscosity leaded to higher expansion, porosity, therefor caused an improvement in characteristics of snacks. The highest total acceptance score (4.33) was for the sample with lowest amount of jujube flour and moisture and the highest level of screw speed. Addition of jujube flour had a negative effect on the overall acceptance of samples, due to the high amount of sugar, the caramelization is carried out during the heat extrusion resulting darker color, sticky texture and burned taste of product. Optimum condition for puffed snack production was found to be 13.19% feed moisture content, 6.30 % jujube flour, 122.2% screw speed.

Keywords

References

احمدیان پ، 1396، تأثیر افزودن صمغ گوار و پودر عناب ب خصوصیات کیک اسفنجی. سومین کنفرانس بین المللی مهندسی کشاورزی و منابع طبیعی.
غروری ح، قیافه داوودی م و احمدزاده قویدل ر، 1395، ارزیابی تأثیر عصاره عناب به عنوان افزودنی فراسودمند بر برخی از خصوصیات فیزیکوشیمیایی نان همبرگری، اولین کنگره بین المللی و بیست و چهارمین کنگره ملی علوم و صنایع غذایی.
فیوضی ب، وریدی م ج، میلانی ا، شهیدی ف و حداد خداپرست م ح، 1397، بهینه‌سازی متغیرهای فرمولاسیون و شرایط فرایند اکستروژن محصول اسنک حجیم حاوی آرد کنجاله بنه، پژوهش و نوآوری در علوم و صنایع غذایی. 7، 1، 48-29.
میلانی ا، هاشمی ن، مرتضوی ع و طباطبایی یزدی ف، 1396، بررسی اثر شرایط اکستروژن و فرمولاسیون بر برخی ویژگی های فیزیکو شیمیایی میان وعده حجیم بر پایه کنجاله بادام (Amygdaluscommunis L) و بلغور ذرت، فصلنامه فناوری های نوین غذایی،  (1)5، 140-123.
محسنی م، رحمانی ا و سلیمانی ف، ۱۳۹۷، فرمولاسیون و تولید نوشیدنی گازدار جدید عصاره های مالت و عناب و ارزیابی ویژگی های فیزیکوشیمیایی، میکروبی و حسی آن در زمان نگهداری، اولین کنگره و نمایشگاه بین المللی علوم و تکنولوژی های نوین، بابل، دانشگاه صنعتی نوشیروانی بابل.
لطفی شیرازی س، کوچکی آ، میلانی ا و محبی م، 1397، ارزیابی اثر متغیرهای ترکیب خوراک و دمای اکستروژن بر ویژگی های فیزیکوشیمیایی، حسی اسنک بر پایه آرد جو و تفاله هویج، پژوهش های علوم و صنایع غذایی ایران، (5)14، 906-891.
Altan A, McCarthy K L and Maskan M, 2009. Effect of screw configuration and raw material on some properties of barley extrudates. Journal of Food Engeenering 92: 377–382.
AACC C, 2000. Approved methods of the American association of cereal chemists 54-21.
Anderson R, Conway H and Peplinski A, 1970.Gelatinization of corn grits by roll cooking, extrusion cooking and steaming. Starch 22(4): 130 135.
Asare EK, Sefa-Dedeh S, Sakyi-Dawson E and Afoakwa EO, 2004. Application of response surface methodology for studying the product characteristics of extruded rice-cowpea-groundnut blends. International Journal of Food Sciences and Nutrition 55: 431–439.
Alam MS, Pathania S and Sharma A, 2016.Optimization of the extrusion process for development of high fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings. LWT - Food Science and Technology 74:135-144.
Bisharat GI, Oikonomopoulou VP, Panagiotou NM, Krokida MK and Maroulis ZB, 2013.Effect of extrusion conditions on the structural properties of corn extrudates enriched with dehydrated vegetables. Food Research International 53: 1–14.
Chau CF, Chen CH and Lee MH, 2004. Comparison of the characteristics,functional properties, and in vitro hypoglycemic effects of various carrotinsoluble fiber-rich fractions. LWT- Food Science and Technology 37:155-160.
Choi ID, Phillips RD and Resurreccion AVA, 2007.Consumer-based optimization of a third-generation product made frompeanut and rice flour. Journal of Food Science 72: 443–449.
Gonzalez R, Torres RL, De Greef D, Tosi E and Re E, 2002. Effects of popping and extrusion processes on some hydration properties of amaranth. Brazilian Journal of Chemical Engineering 2002 19(4): 391 - 395.
Huang, Y.L., Ma, Y.S. 2016. The effect of extrusion processing on the physiochemical properties of extruded orange pomace. Food Chemistry 192 (2016) 363–369.
Lazou A, Krokida M and Tzia C, 2010. Sensory properties and acceptability of corn and lentil extruded puffs. Journal of Sensory Studies 25: 838–860.
Lazou AKM, 2010. Functional properties of corn and corn–lentil extrudates. Food research international 43(2):609-16.
Maskan M and Altan A, 2011.Advances in Food Extrusion Technology. CRC Press. New York.
Majumdar RK and Singh RKR, 2014.Theeffect of extrusion conditions on the physicochemical properties & sensory characteristics of fish-based expend snacks. Journal of food processing and preservation 38: 864-879.
Morales, P., Cebadera-Miranda, L., Camara, R.M., Reis, F., Barros, L., Berrios, J.D.J., Ferreira, I.C.F.R., Camara, M. 2015. Lentil flour formulations to develop new snack-type products by extrusion processing: Phytochemicals and antioxidant capacity. Journal of Functional Foods 19: 537–544.
 Ozer EA, Ibanoglu S, Ainsworth P and Cahide Y, 2004. Expansion characteristics of a nutritious extruded snack food using response surface methodology. European food research and technology 218: 474-479.
Potter R, Stojceska V and Plunkett A, 2013.The use of fruit powders in extruded snacks suitable for Children’s diets. LWT - Food Science and Technology 51: 537-544.
Pankyamma V, Basu S, SuryaprabhaBhadran S, Chouksey MK and Gudipati V, 2014. Fish oil-fortified extruded snack: evaluation of physical properties & oxidative stability by response surface methodology. Journal of food process engineering 37: 349-361.
Selani M M, Guidolin S, Brazaca C, Tadeu, C, Ratnayake, WS, Flores RA and Bianchini A, 2014. Characterisation and potential application of pineapple pomace in an extruded product for fibre enhancement. Food Chemistry 163: 23–30.
Selan MM and Brazaca S, 2014.Characterisation and potential application of pineapple pomace in an extruded product for fibre enhancement. Food Chemistry 163: 23–30.
Sriburi P and Hill S E, 2000. Extrusion of cassava starch with either variations in ascorbic acid concentration or pH. International Journal of Food Science and Technology 35: 141-154.
Yagci S and Gogus F, 2009.Selected physical of expanded extrudates from the blend of hazelnut flour-durum clear flour-rice. International journal of food properties 12: 405–413.
Food Research Journal
Volume 31, Issue 1
May 2021
Pages 143-159

Files

Share

How to cite

Statistics