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Effect of extrusion conditions on the physicochemical and phytochemical properties of red rice and passion fruit powder based extrudates
- Samyor, Duyi, Deka, Sankar Chandra, Das, Amit Baran
- Journal of food science and technology 2018 v.55 no.12 pp. 5003-5013
- 2,2-diphenyl-1-picrylhydrazyl, Fourier transform infrared spectroscopy, beta-carotene, chemical constituents of plants, crystal structure, energy-dispersive X-ray analysis, extrusion, high performance liquid chromatography, passion fruits, product quality, red rice, response surface methodology, rice flour, scanning electron microscopy, temperature, water content, water uptake
- The passion fruit powder blended rice flour based extrudate was developed and investigated in terms of physicochemical and phytochemical properties. The extrusion process was performed using a twin screw extruder and optimized using rotatable central composite design followed by response surface methodology. The effect of process parameters such as temperature (80–150 °C), screw speed (200–400 rpm), moisture content (20–30%) and passion fruit powder (0–15%) on product quality was investigated. The optimum extrusion conditions of temperature, screw speed, feed moisture content, and passion fruit powder were 97.50 °C, 250 rpm, 25.20% and 11.25%, respectively. At optimum condition, the predicted values of responses were expansion ratio 8.05, water absorption index 2.77, total phenolic content 129.492 mg GAE/100 g and DPPH scavenging activity 65.79%. A comparison between optimized and control extrudates revealed that thermal, crystallinity and morphological properties of extrudates differed significantly. The comparison was also conducted in terms of FT-IR, SEM–EDS and HPLC analysis. The phytochemical properties showed that β-carotene, cyanidin-3-glucoside, peonidin-3-D-glucoside chloride were higher in control whereas the optimized sample evinced more (±)-α-tocopherol and D-α-tocopherol.