Kinetic study of extrusion cooking of corn-rice flour blend fortified with nutraceutical concentrates with respect to various physical parameters
ISSN: 0007-070X
Article publication date: 12 December 2019
Issue publication date: 9 January 2020
Abstract
Purpose
The purpose of this paper is to investigate the effect of residence time distribution in extruders along with the incorporation of nutraceuticals on the final quality of the products with respect to several pivotal responses.
Design/methodology/approach
Corn–rice flour blend fortified with isolated nutraceutical concentrates at two (low and high) levels was extruded at barrel temperature (110°C), screw speed (260 rpm) and feed moisture (17 percent). Extrudates were collected at an interval of 24 s followed by analysis for radial expansion (RE), bulk density (BD), water absorption index (WAI), sensory score (SS), textural hardness, colorimetric values (L*, a* and b*) and color difference (E).
Findings
The entire data were fitted to zero- and first-order kinetic models. There was a gradual decrease in RE, SS and L* value, whereas an increase in BD, textural hardness and a* value of extrudates fortified with the three nutraceutical concentrates was observed with the successive time interval of 24 s along with a more pronounced effect on color difference (E) observed during the last stages of extrusion time. The zero-order kinetic model was well fitted for BD and a* value, whereas the first-order kinetic model showed better results for RE, WAI, SS, textural hardness, L* value, a* value and b* value of fortified extrudates.
Originality/value
Nutraceuticals like β-glucans, lignans and γ oryzanol exhibit numerous health-beneficial effects. This study analyzes the kinetics of changes in various responses of extrudates fortified with these nutraceutical concentrates during extrusion.
Keywords
Citation
Kour, J., Singh, S. and Saxena, D.C. (2020), "Kinetic study of extrusion cooking of corn-rice flour blend fortified with nutraceutical concentrates with respect to various physical parameters", British Food Journal, Vol. 122 No. 2, pp. 586-605. https://doi.org/10.1108/BFJ-06-2019-0389
Publisher
:Emerald Publishing Limited
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