Optimization of formulation and extrusion process parameters for production of fortified puffed snack containing jujube flour

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MILANI E.; SHAHIDI F.; ansarifar e.; Khalilian Movahhed M.

Title

Optimization of formulation and extrusion process parameters for production of fortified puffed snack containing jujube flour

Author(s)

MILANI E. | SHAHIDI F. | ansarifar e. | Khalilian Movahhed M. | Issue Writer Certificate

Keywords

Extrusion

Fortified Puffed snack

jujube

porosity

Abstract

Introduction: For millenniums, jujube (Ziziphus jujuba), has been used as food and medicine for thousands of years (Baytop, 1984). In the recent yers, jujube fruit has been used by food and pharmaceutical industry as additive and natural medicine. Studies have shown that fruits and their derivatives have protective effects against cancer, stroke, and coronary heart diseases, (Kalt et al., 1999). To date, many varieties of the fruit have been characterized for its bioactive compounds such antioxidants (Ercisli and Orhan, 2007). The fruit is rich in dietary fiber, minerals and phenolics and has floury structure as well as desirable taste (Gultekin, 2007). Dehydrated fruit, in powder form, may be used as a functional ingredient in the production of many food products such as bread, yoghurt, ice cream, infant food, chocolate, confectionery. Fiber rich whole jujube powder, with very low allergenicity and various health benefits, can be used as a functional ingredient in food product formulations. Fruit fiber contain water soluble and insoluble fractions (Akbolat et al., 2008). Among various food processing technologies, short time high-temperature Extrusion cooking is one of the commonly practiced and cost-effective processes. Extrusion combines high pressure with a moderately high-temperature and usually high shear for a short period of time. Extrusion processing completely gelatinizes the starch and partially or destroys antinutritional factors present in many legumes (Potter, 2013). Extrusion cooking technology is a versatile and efficient method of converting raw materials into finished food products. The process id used for the preparation and production of various types of snack foods, mainly from corn meal, rice, wheat flour, or potato flour in many shapes and variety of textures. Several reports show that bean starches have very good expansive and functional properties under Extrusion conditions (Selan, 2014). Extrusion is a hightemperature /short time technology (HTST) that offers numerous advantages including versatility, high productivity, low operating costs, energy efficiency, high quality products, and an improvement in digestibility and biological value of proteins (Potter, 2013). The purpose of this study was to study the suitability of jujube flour incorporation into an extruded snack formulation, and to produce a nutritious snack with appropriate organoleptic and technological characteristics. Material and methods: In this project, central composite design was used to study the effect of feed moisture (12 and 16. 18%), jujube flour addition (5, 10 and15%) and screw speed (120, 150 and 180 rpm) on physicochemical properties (expansion, porosity, water, and fat absorption) and the total acceptance of extrudates based on corn-wheat flour (ratio of 1: 1). The Extrusion experiments were carried out on a pilot-scale, co-rotating, twin-screw food extruder typed DS56 (Jinan Saxin., China) with the following parameters: length 80 cm, diameter 16 mm, the maximum rotation speed 320 rpm, and die diameter (D) 3 mm. Steady-state conditions were reached after 20 min. Based on preliminary experiments, barrel temperature zones profile and feed rate were kept constant at 140° C and 40kg/h, respectively. After Extrusion, extruded products were oven-dried (model FD 115, Binder, Germany) with forced convection at105° C for 30 min, then cooled immediately and placed in appropriate laminated bags in room temperature for further analysis (porosity and expansion ratio, overall acceptance, color, texture of product). Ash, protein, fiber, and fat content of raw materials were measured according to standard procedures. Moisture content of prepared blends was determined by infrared moisture analyzer (Sartorius, Germany) at 105° C. Results and discussion: Results showed that the addition of jujube flour reduced the porosity and expansion of the extrudates. Nevertheless, increasing screw speed and jujube flour simultaneously leaded to viscosity reduction and boosting expansion and porosity. Therefor caused an improvement in characteristics of snacks. The highest total acceptance score (4. 33) was for the sample with lowest amount of jujube flour and moisture and the highest level of screw speed. Addition of jujube flour had a negative effect on the overall acceptance of samples. Moreover, due to the high amount of sugar, caramelization occurred during the heat Extrusion resulting in darker color, sticky texture and burned taste of product. Optimum condition for puffed snack production was found to be 13. 19% feed moisture content, 6. 30 % jujube flour and 122. 2% screw speed. Conclusion: It is possible to enrich extruded snacks with jujube flour which is protein rich and good source of fiber. The functional and physical properties of extrudates produced from jujube flour/ corn grit using a twin-screw extruder were influenced by the raw material, screw rate, and feed moisture content. The good characteristics of extruded snack (high WAI, high OAI, high expansion and porosity, high total acceptance) were produced at lower jujube content, and high feed moisture content. It was observed that feed moisture content was the most important parameter with significant effect on the responses studied. The earlier studies have reported that the properties of dietary fiber are affected by food processing such as Extrusion (Chau et al., 2004). Shear stress caused by high screw speed during Extrusion cooking could significantly affect fiber solubility (decrease insoluble dietary fiber and increase soluble fiber) (Alam et al., 2016). The findings of our research demonstrated the feasibility of developing value-added products containing jujube flour by Extrusion processing, but further studies are necessary to assess the sensory attributes of final product.

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APA: Copy

MILANI, E., SHAHIDI, F., ansarifar, e., Khalilian Movahhed, M., & Salehipour, f.. (2021). Optimization of formulation and extrusion process parameters for production of fortified puffed snack containing jujube flour. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 31(1 ), 143-159. SID. https://sid.ir/paper/953000/en

Vancouver: Copy

MILANI E., SHAHIDI F., ansarifar e., Khalilian Movahhed M., Salehipour f.. Optimization of formulation and extrusion process parameters for production of fortified puffed snack containing jujube flour. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2021;31(1 ):143-159. Available from: https://sid.ir/paper/953000/en

IEEE: Copy

E. MILANI, F. SHAHIDI, e. ansarifar, M. Khalilian Movahhed, and f. Salehipour, “Optimization of formulation and extrusion process parameters for production of fortified puffed snack containing jujube flour,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 31, no. 1 , pp. 143–159, 2021, [Online]. Available: https://sid.ir/paper/953000/en

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Scientific Information Database

ISSN: 2588-4824

Journal Paper

Optimization of formulation and extrusion process parameters for production of fortified puffed snack containing jujube flour