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Physiochemical and nutritional characterization of coconut (Cocos nucifera L.) haustorium based extrudates

Arivalagan, M., Manikantan, M.R., Yasmeen, A.M., Sreejith, S., Balasubramanian, D., Hebbar, K.B., Kanade, Santosh R.
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.89 pp. 171-178
Cocos nucifera, absorption, antioxidant activity, bulk density, coconuts, color, compression strength, corn, flavonoids, flour, germination, hardness, haustoria, minerals, phenolic compounds, rice, sensory properties, water solubility
Rice and maize are commonly used for the production of extrudates and incorporation of nutritionally rich materials is prime important to make extrudates nutritionally superior. Coconut haustorium, a nutrient rich spongy tissue formed during coconut germination, was added to rice and maize (1:1) flour at levels of 0%, 10%, 20% and 30% (w/w) by replacing the maize and extruded in twin-screw extruder. Effect of addition of haustorium on the physico-chemical parameters like bulk density, expansion ratio, water absorption index, water solubility index, hardness, breaking force, breaking strength, compressive strength, color parameters like L*, hue, and chroma value, sensory characteristics and biochemical parameters like proximates, minerals, phenolics, flavonoids and antioxidant potential in the extrudates were studied. Results indicated that the addition of haustorium had a significant effect on parameters studied. Incorporation of haustorium resulted in less expanded, lengthy, dark colored, hardened, protein, minerals, phenolics and flavonoids rich extrudates with high anti-oxidant activity. A combination of 50% rice, 30% maize and 20% haustorium was found suitable for healthy and nutritious extrudates preparation based on the biochemical constituents and overall sensory acceptability.