Influence of extrusion cooking on phytochemical, physical and sorption isotherm properties of rice extrudate infused wit
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Influence of extrusion cooking on phytochemical, physical and sorption isotherm properties of rice extrudate infused with microencapsulated anthocyanin Amit Baran Das1 • Vaibhav V. Goud2 • Chandan Das2
Received: 7 May 2020 / Revised: 15 September 2020 / Accepted: 14 October 2020 Ó The Korean Society of Food Science and Technology 2020
Abstract The effect of extrusion cooking on the quality of rice extrudate with infused microencapsulated anthocyanin was investigated. The moisture sorption isotherm of the extrudate was also studied. The rotatable central composite design was used to optimize the extrusion process and the optimized conditions were: screw speed, 121 rpm; barrel temperature, 91.89 °C; and moisture content, 22.03%. The extrudate showed anthocyanin content of 0.218 mg/L; true density, 1.48 g/cc; water activity 0.51, water solubility index, 7.49%; and specific mechanical energy, 31.39 kJ/kg. The antioxidant activity and solubility of the extrudate were higher as compared with native extrudate. The moisture sorption isotherm of the extrudate was found to follow type III isotherm behavior according to the Brunauer–Emmett–Teller classification. The sorption isotherm was analyzed using several models and the Caurie and Peleg models were best fitted with the extrudate isotherm data. The present work manifested a way to develop antioxidant rich extrudate.
Keywords Extrusion cooking Anthocyanin Antioxidant activity Specific mechanical energy Sorption isotherm List A Ai As aw B C D MW Mo n T Wc Wf Wd
of symbols Isotherm constant Absorbance of control sample Absorbance of sample Water activity Isotherm constant Isotherm constant Isotherm constant Moisture content (kg/(kg dry solid)) Monolayer moisture content (kg/(kg dry solid)) Screw speed (rpm) Torque Weight of cooked extrudate (g) Weight of fresh extrudate (g) Weight of drained residue in cooking water (g)
Introduction Electronic supplementary material The online version of this article (https://doi.org/10.1007/s10068-020-00841-4) contains supplementary material, which is available to authorized users. & Chandan Das [email protected] Amit Baran Das [email protected] Vaibhav V. Goud [email protected] 1
Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, India
2
Department of Chemical Engineering, Indian Institute of Technology, Guwahati, Guwahati, Assam, India
For the busy schedules and on-the-go consumption habits, there is a growth of ready-to-eat food products in the global market. For that, food manufactures are used extrusion, freeze-drying to produce ready-to-eat food products extensively. Among these processes, extrusion cooking is a well-established continuous cooking, mixing and forming processes and produces versatile food product with high quality in a short time. Extrusion cooking is a flexible continuous process for the development of new food products, like snack foods, bakery products, and pasta. However, during extrusion cooking, food ingredients are undergoing through thermo-mechanical effect in pres
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