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

Author:
Arivalagan, M., Manikantan, M.R., Yasmeen, A.M., Sreejith, S., Balasubramanian, D., Hebbar, K.B., Kanade, Santosh R.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.89 pp. 171-178
ISSN:
0023-6438
Subject:
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
Abstract:
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.
Agid:
5846951