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Extrusion Cooking of Maize/Spirulina Mixture: Factors Affecting Expanded Product Characteristics and Sensory Quality

2012; Wiley; Volume: 38; Issue: 2 Linguagem: Inglês

10.1111/jfpp.12015

1745-4549

Suryakanta M.R. Joshi, Manab Bandhu Bera, Parmjit S. Panesar,

Proteins in Food Systems

Journal of Food Processing and PreservationVolume 38, Issue 2 p. 655-664 Original Article Extrusion Cooking of Maize/Spirulina Mixture: Factors Affecting Expanded Product Characteristics and Sensory Quality Suryakanta M.R. Joshi, Suryakanta M.R. Joshi Food Biotechnology Research Laboratory, Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal, 148 106 Punjab, IndiaSearch for more papers by this authorM.B. Bera, M.B. Bera Food Biotechnology Research Laboratory, Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal, 148 106 Punjab, IndiaSearch for more papers by this authorP.S. Panesar, Corresponding Author P.S. Panesar Food Biotechnology Research Laboratory, Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal, 148 106 Punjab, IndiaCorresponding author. TEL: +91-1672-253252; FAX: +91-1672-280057; EMAIL: [email protected]Search for more papers by this author Suryakanta M.R. Joshi, Suryakanta M.R. Joshi Food Biotechnology Research Laboratory, Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal, 148 106 Punjab, IndiaSearch for more papers by this authorM.B. Bera, M.B. Bera Food Biotechnology Research Laboratory, Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal, 148 106 Punjab, IndiaSearch for more papers by this authorP.S. Panesar, Corresponding Author P.S. Panesar Food Biotechnology Research Laboratory, Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal, 148 106 Punjab, IndiaCorresponding author. TEL: +91-1672-253252; FAX: +91-1672-280057; EMAIL: [email protected]Search for more papers by this author First published: 24 September 2012 https://doi.org/10.1111/jfpp.12015Citations: 35Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract The physical properties and sensory attributes of an extruded product are generally influenced by a large number of process and ingredient variables. Expansion is the most important physical property of the snack food. The effects of spirulina powder (SP) addition to maize flour (MF) on the physico-chemical and sensory quality of extrudates were investigated. Addition of SP (7.5%) in the MF blend increased the carotenoids, protein and zinc contents and produced crisp to hard-textured extruded products. The protein, zinc and carotenoid content of extruded product were respectively, 14.63%, 6.66 mg/Kg and 138.83 mg/kg. Optimum operating conditions for development of SP and MF blended extrudate were: barrel temperature (109.2C), screw speed (280 rpm) and feed moisture (16% d.b.). These optimum process conditions resulted lateral expansion of 161.46%, bulk density, 0.18 g/cm3; water absorption index, 6.22 g/g; and overall acceptability, 6.12 with desirability 0.809. Practical Applications Extruded food products produced from cereals are usually low in protein and have a poor biological value due to their limited essential amino acid contents and are often fortified with proteins. 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Citing Literature Volume38, Issue2April 2014Pages 655-664 ReferencesRelatedInformation