Effect of seven non-conventional starch rich sources on physico-chemical and sensory characteristics of extruded snacks
Main Article Content
Keywords
starch rich, green banana, potato, extrusion cooking, scanning electron microscopy, pasting properties, sensory evaluation
Abstract
Starch-rich foods, such as cereal sources (rice, maize, and barley), are commonly used raw materials for extrusion cooking due to their excellent expansion characteristics. Other nonconventional starch sources like green banana, water chestnut, and potato can also be employed for extrusion cooking. The main aim of the study was to evaluate the extrusion behavior and sensory acceptability of nonconventional starch-rich food sources like rice, maize, barley, wheat, water chestnut, potato, and green banana. Maize, rice, wheat, potato, water chestnuts, barley, and green banana flour samples were evaluated for various physicochemical, pasting, and morphological properties, and were subjected to extrusion cooking at the moisture content of 15%, screw speed of 300 rpm, and barrel temperature of 125°C. The developed extruded snacks from selected crops were also evaluated for various physicochemical, pasting, and morphological properties. Potato flour and green banana flour recorded the highest starch content of 78.27 and 76.61%, respectively. The highest peak viscosity (6025 cp), trough viscosity (2968 cp), breakdown viscosity (3057 cp), pasting temperature (92°C), and minimum peak time (4.67 min) were recorded in the case of green banana flour. The structural assessment of all the flour samples was done through scanning electron microscopy. The highest expansion ratio (5.06), as well as overall acceptability (4.28), was recorded in the case of corn-based snacks. The highest bulk density and hardness were recorded in the case of barley-based snacks. The highest values of water absorption index and water solubility index were recorded in the case of green banana flour–based snacks.
References
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Babu, A.S., Mahalakshmi, M. and Parimalavalli, R., 2014. Comparative study on properties of banana flour, starch and autoclaved starch. Trends in Carbohydrate Research 6(1): 38–44.
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Gropper, M., Moraru C.I. and Kokini, J.L., 2002. Effect of specific mechanical energy on properties of extruded protein-starch mixtures. Cereal Chemistry 79(3): 429–433. 10.1094/CCHEM.2002.79.3.429
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Hussain, S.Z., Beigh, M.A., Qadri, T., Naseer, B. and Zargar, I., 2019. Development of low glycemic index muffins using water chestnut and barley flour. Journal of Food Processing and Preservation, 1–9. 10.1111/jfpp.14049
Hussain, S.Z., Singh, B. and Naik, H.R., 2014. Viscous and thermal behaviour of vitamin A and iron-fortified reconstituted rice. International Journal of Food Science and Technology 49(5): 1324–1329. 10.1111/ijfs.12430
Jones, D., Chinnaswamy, R., Tan Y. and Hanna, M., 2000. Physico-chemical properties of ready-to-eat breakfast cereals. Cereal Foods World 45: 164–168.
Jyothi, A.N., Sheriff, J.T. and Sanjeev, M.S., 2009. Physical and functional properties of arrowroot starch extrudates. Journal of Food Science 74(2): 97–104. 10.1111/j.1750-3841.2008.01038.x
Kaur, A., Kaur, S., Singh, M., Singh, N., Shevkani, K. and Singh, B., 2015. Effect of banana flour, screw speed and temperature on extrusion behavior of corn extrudates. Journal of Food Science and Technology 52: 4276–4285. 10.1007/s13197-014-1524-2
Kirjoranta, S., Tenkanen, M. and Jouppila, K., 2015. Effects of process parameters on the properties of barley containing snacks enriched with brewer’s spent grain. Journal of Food Science and Technology 53(1): 775–783. 10.1007/s13197-015-2079-6
Li, Z., Guo, L., Lin, W., He, L., Zhang, L. and Wei, C., 2018. Comparison of physicochemical properties of starches from flesh and peel of green banana fruit. Molecules 23: 2312–2327. 10.3390/molecules23092312
Liu, K.S. and Hsieh, F., 2008. Protein-protein interactions during high-moisture extrusion for fibrous meat analogues and comparison of protein solubility methods using different solvent systems. Journal of Agriculture and Food Chemistry 56(8), 268–287. 10.1021/jf073343q
Meng, X., Threinen, D., Hansen, M. and Driedger, D., 2010. Effect of extrusion conditions on system parameters and physical properties of a chick-pea flour-based snack. Food Research International 43: 650–658. 10.1016/j.foodres.2009.07.016
Meuser, F., Gimmler, N. and Oeding, J., 1990. Starch. International Food Studies 42: 330–336. 10.1002/star.19900420903
Mota, R.V., Lajolo, F.M., Cordenunsi, B.R. and Ciacco, C., 2000. Composition and functional properties of banana flour from different varieties. Starch-Stärke 52(2–3): 63–68. 10.1002/(SICI)1521-379X(200004)52:2/3%3C63::AID-STAR63%3E3.0.CO;2-V
Nair, S., Knoblauch, M., Ullrich, S. and Baik, B.K., 2011. Microstructure of hard and soft kernels of barley. Journal of Cereal Science 54(3): 354–362. 10.1016/j.jcs.2011.06.014
Naseer, B., Naik, H.R., Hussain, S.Z., Zargar, I., Bhat, T.A. and Nazir, N., 2021. Effect of carboxymethyl cellulose and baking conditions on in-vitro starch digestibility and physico-textural characteristics of low Glycemic Index gluten-free rice cookies. LWT-Food Science and Technology 141: 110885. 10.1016/j.lwt.2021.110885
Niffenegger, E.V., 1964. Chemical and physical characteristics of barley flour as related to its use in baked products. A thesis submitted to the Graduate Faculty in partial fulfillment of the requirements for the degree of Master of Science in Home Economics, Montana State College Bozeman, Montana.
Onwuka, G.I., Onyemachi, A.D. and David-Chukwu, N.P., 2015. Comparative evaluation of proximate composition and-functional properties of two varieties of cooking banana. Journal of Environmental Science, Toxicology and Food Technology 9(1): 1–4.
Pansawat, N., Jangchud, K., Jangchud, A., Wuttijumnong, P., Saalia, F.K., Eitenmiller, R.R. and Phillips, R.D., 2008. Effects of extrusion conditions on secondary extrusion variables and physical properties of fish, rice-based snacks. LWT–Food Science and Technology 41(4): 632–641. 10.1016/j.lwt.2007.05.010
Prabhakar, H.S., Sharma, P.S., Ranote, B., Singh, B. and Sharma, S., 2017. Concoct citrus waste based extruded snacks: optimizing process conditions using response surface methodology (RSM) and delving extrudate attributes. International Journal of Current Microbiology and Applied Science 6(11): 189–204. 10.20546/ijcmas.2017.611.024
Qamar, S., Aslam, M., Huyop, F. and Javed, M.A., 2017. Comparative study for the determination of nutritional composition in commercial and noncommercial maize flours. Pakistan Journal of Botany 49(2): 519–523.
Reddy, D.K. and Bhotmange, M.G., 2013. Isolation of starch from rice (Oryza sativa L.) and its morphological study using scanning electron microscopy. International Journal of Agriculture, Food Science and Technology 4(9): 859–866. 10.1007/s13197-013-1251-0
Reddy, M.K., Kuna, A., Devi, N.L., Krishnaiah, N., Kaur, C. and Nagamalleswari, Y., 2014. Development of extruded ready-to-eat (RTE) snacks using corn, black gram, roots and tuber flour blends. Journal of Food Science and Technology 51(9): 1929–1937.
Sakhare, S.D., Inamdar, A.A., Soumya, C., Indrani, D. and Rao, G.V., 2014. Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta. Journal of Food Science and Technology 51(12): 4108–4113. 10.1007/s13197-013-0939-5
Sharma, P., Gujral, H.S. and Singh, B., 2012. Anti-oxidant-activity of barley as affected by extrusion cooking. Food Chemistry 131: 1406–1413. 10.1016/j.foodchem.2011.10.009
Singh, J.P., Kaur, A., Shevkani, K., Singh, N. and Singh, B., 2016. Physicochemical characterization of corn extrudates prepared with varying levels of beetroot (Beta vulgaris) at different extrusion temperatures. International Journal of Food Science and Technology 51: 911–919. 10.1111/ijfs.13051
Singh, J.P., Kaur, A., Singh, B., Singh, N. and Singh, B., 2019. Physicochemical evaluation of corn extrudates containing varying buckwheat flour levels prepared at various extrusion temperatures. Journal of Food Science and Technology 56(4): 2205–2212. 10.1007/s13197-019-03703-y
Singh, S., Gamlath, S. and Wakeling, L., 2007. Nutritional aspects of food extrusion: a review. International Journal of Food Science and Technology 42(8): 916–929. 10.1111/j.1365-2621.2006.01309.x
Sullivan, P., O’Flaherty, J., Brunton, N., Gee, V.L., Arendt E. and Gallagher, E., 2010. Chemical composition and microstructure of milled barley fractions. European Food Research and Technology 230(4): 579–595. 10.1007/s00217-009-1196-8
Yanniotis, S., Petraki, A. and Soumpasi, E., 2007. Effect of pectin and wheat fibers on quality attributes of extruded corn starch. Journal of Food Engineering 80(2): 594–599. 10.1016/j.jfoodeng.2006.06.018
Zilic, S., Milasinovic, M., Terzic, D. and Barac, M., 2011. Grain characteristics and composition of maize specialty hybrids. Spanish Journal of Agricultural Research 9(1): 230–241. 10.5424/sjar/20110901-053-10
Adubofuor, J., Amoah, I. and Osei-Bonsu, I., 2016. Sensory and physicochemical properties of pasteurized coconut water from two varieties of coconut. Food Science and Quality Management 54: 26–32.
Altan, A., McCarthy, K.L. and Maskan, M., 2008. Extrusion cooking of barley flour and process parameter optimization by using response surface methodology. Journal of Science of Food and Agriculture 88(9): 1648–1659. 10.1002/jsfa.3262
Anderson, R.A. (1982). Water absorption and solubility and amylograph characteristics of roll-cooked small grain products. Cereal Chemistry 59: 265–269.
AOAC, 1995. Official methods of analysis. 15th ed. Association of Official Analytical Chemists, Arlington, VA, pp. 114–320.
AOAC, 2005. Official method of analysis of the Association of Official Analytical chemists. 10th ed. Scientific Research Publishing, Washington, DC.
Arhaliass, A., Legrand, J., Vauchel, P., Fodil-Pacha, F., Lamer, T. and Bouvier, J.M., 2009. The effect of wheat and maize flours properties on the expansion mechanism during extrusion cooking. Food Bioprocess Technology 2(2): 186–193. 10.1007/s11947-007-0038-6
Babu, A.S., Mahalakshmi, M. and Parimalavalli, R., 2014. Comparative study on properties of banana flour, starch and autoclaved starch. Trends in Carbohydrate Research 6(1): 38–44.
Bhattacharya, M. and Corke, H., 1996. Selection of desirable starch pasting properties in wheat for use in white salted or yellow alkaline noodles. Cereal Chemistry. 721–728.
Bhattacharya, S., 1997. Twin-screw extrusion of rice-green gram blend: extrusion and extrudate characteristics. Journal of Food Engineering 32: 83–99. 10.1016/S0260-8774(97)00004-6
Danbaba, N., Ukwungwu, M.N., Maji, A.T., Ndindeng, S.A., Jiya, A.G., Danfulani S. and Onyeneke, E.N., 2014. End-use quality of Upland Nerica Rice (Oryza sativa L) as affected by the addition of Sweet Cassava (Low cyanide, Manihotesculenta) flour. International Journal of Agriculture Forest 4(3): 237–245.
Delgado-Nieblas, C.I., Zazueta-Morales, J.J., Gallegos-Infante, J.A., Aguilar-Palazuelos, E., Camacho-Hernández, I.L., Ordorica-Falomir, C.A., ... and Carrillo-López, A., 2014. Elaboration of functional snack foods using raw materials rich in carotenoids and dietary fiber: effects of extrusion processing. CyTA–Journal of Food 13(1): 69–79. 10.1080/19476337.2014.915892
Ding, Q., Ainsworth, P., Tucker, G. and Marson, H., 2005. The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. Journal of Food Engineering 66: 283–289. 10.1016/j.jfoodeng.2004.03.019
Ding, Q.B., Ainsworth, P., Plunkett, A., Tucker, G. and Marson, H., 2006. The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks. Journal of Food Engineering 73(2): 142–148. 10.1016/j.jfoodeng.2005.01.013
FAO, 2017. FAOSTAT. source>Food and Agriculture Organization of the United Nations, Rome, Italy
Gomes, A.A.B., Ferreira, M.E. and Pimentel, T.C., 2016. Bread with flour obtained from green banana with its peel as partial substitute for wheat flour: physical, chemical and microbiological characteristics and acceptance. International Food Research Journal 23(5): 2214–2222.
Gropper, M., Moraru C.I. and Kokini, J.L., 2002. Effect of specific mechanical energy on properties of extruded protein-starch mixtures. Cereal Chemistry 79(3): 429–433. 10.1094/CCHEM.2002.79.3.429
Hall, D.M. and Sayre, J.G., 1970. A scanning electron-microscope study of starches. Textile Research Journal 40(3): 256–266. 10.1177/004051757004000309
Haros, M., Blaszczak, W., Perez, O.E., Sadowska, J. and Rosell, C.M., 2006. Effect of ground corn steeping on starch properties. European Food Research and Technology 222(1–2): 194–200. 10.1007/s00217-005-0102-2
Hernandez-Díaz, J.R., Quintero-Ramos, A., Barnard, J. and Balandrán-Quintana, P.R., 2007. Functional properties of extrudates prepared with blends of wheat flour/pinto bean meal with added wheat bran. Food Science and Technology International 13(4): 301–308. 10.1177/1082013207082463
Horovitz, O., Cioica, N., Jumate, N., Pojar-FeneŞan, M., Balea, A., Liteanu, V., Mocanu, A. and Tomoaia-CotiŞel, M., 2011. Sem characterization of starch granules. Chemia 211: 200–219.
Hussain, S.Z., Afshana, B. and Amin, T., 2017. Utilization of broken rice and walnut kernels for development of nutritious snacks using extrusion technology. Pharma Innovation Journal 6(10): 91–101.
Hussain, S.Z., Beigh, M.A., Qadri, T., Naseer, B. and Zargar, I., 2019. Development of low glycemic index muffins using water chestnut and barley flour. Journal of Food Processing and Preservation, 1–9. 10.1111/jfpp.14049
Hussain, S.Z., Singh, B. and Naik, H.R., 2014. Viscous and thermal behaviour of vitamin A and iron-fortified reconstituted rice. International Journal of Food Science and Technology 49(5): 1324–1329. 10.1111/ijfs.12430
Jones, D., Chinnaswamy, R., Tan Y. and Hanna, M., 2000. Physico-chemical properties of ready-to-eat breakfast cereals. Cereal Foods World 45: 164–168.
Jyothi, A.N., Sheriff, J.T. and Sanjeev, M.S., 2009. Physical and functional properties of arrowroot starch extrudates. Journal of Food Science 74(2): 97–104. 10.1111/j.1750-3841.2008.01038.x
Kaur, A., Kaur, S., Singh, M., Singh, N., Shevkani, K. and Singh, B., 2015. Effect of banana flour, screw speed and temperature on extrusion behavior of corn extrudates. Journal of Food Science and Technology 52: 4276–4285. 10.1007/s13197-014-1524-2
Kirjoranta, S., Tenkanen, M. and Jouppila, K., 2015. Effects of process parameters on the properties of barley containing snacks enriched with brewer’s spent grain. Journal of Food Science and Technology 53(1): 775–783. 10.1007/s13197-015-2079-6
Li, Z., Guo, L., Lin, W., He, L., Zhang, L. and Wei, C., 2018. Comparison of physicochemical properties of starches from flesh and peel of green banana fruit. Molecules 23: 2312–2327. 10.3390/molecules23092312
Liu, K.S. and Hsieh, F., 2008. Protein-protein interactions during high-moisture extrusion for fibrous meat analogues and comparison of protein solubility methods using different solvent systems. Journal of Agriculture and Food Chemistry 56(8), 268–287. 10.1021/jf073343q
Meng, X., Threinen, D., Hansen, M. and Driedger, D., 2010. Effect of extrusion conditions on system parameters and physical properties of a chick-pea flour-based snack. Food Research International 43: 650–658. 10.1016/j.foodres.2009.07.016
Meuser, F., Gimmler, N. and Oeding, J., 1990. Starch. International Food Studies 42: 330–336. 10.1002/star.19900420903
Mota, R.V., Lajolo, F.M., Cordenunsi, B.R. and Ciacco, C., 2000. Composition and functional properties of banana flour from different varieties. Starch-Stärke 52(2–3): 63–68. 10.1002/(SICI)1521-379X(200004)52:2/3%3C63::AID-STAR63%3E3.0.CO;2-V
Nair, S., Knoblauch, M., Ullrich, S. and Baik, B.K., 2011. Microstructure of hard and soft kernels of barley. Journal of Cereal Science 54(3): 354–362. 10.1016/j.jcs.2011.06.014
Naseer, B., Naik, H.R., Hussain, S.Z., Zargar, I., Bhat, T.A. and Nazir, N., 2021. Effect of carboxymethyl cellulose and baking conditions on in-vitro starch digestibility and physico-textural characteristics of low Glycemic Index gluten-free rice cookies. LWT-Food Science and Technology 141: 110885. 10.1016/j.lwt.2021.110885
Niffenegger, E.V., 1964. Chemical and physical characteristics of barley flour as related to its use in baked products. A thesis submitted to the Graduate Faculty in partial fulfillment of the requirements for the degree of Master of Science in Home Economics, Montana State College Bozeman, Montana.
Onwuka, G.I., Onyemachi, A.D. and David-Chukwu, N.P., 2015. Comparative evaluation of proximate composition and-functional properties of two varieties of cooking banana. Journal of Environmental Science, Toxicology and Food Technology 9(1): 1–4.
Pansawat, N., Jangchud, K., Jangchud, A., Wuttijumnong, P., Saalia, F.K., Eitenmiller, R.R. and Phillips, R.D., 2008. Effects of extrusion conditions on secondary extrusion variables and physical properties of fish, rice-based snacks. LWT–Food Science and Technology 41(4): 632–641. 10.1016/j.lwt.2007.05.010
Prabhakar, H.S., Sharma, P.S., Ranote, B., Singh, B. and Sharma, S., 2017. Concoct citrus waste based extruded snacks: optimizing process conditions using response surface methodology (RSM) and delving extrudate attributes. International Journal of Current Microbiology and Applied Science 6(11): 189–204. 10.20546/ijcmas.2017.611.024
Qamar, S., Aslam, M., Huyop, F. and Javed, M.A., 2017. Comparative study for the determination of nutritional composition in commercial and noncommercial maize flours. Pakistan Journal of Botany 49(2): 519–523.
Reddy, D.K. and Bhotmange, M.G., 2013. Isolation of starch from rice (Oryza sativa L.) and its morphological study using scanning electron microscopy. International Journal of Agriculture, Food Science and Technology 4(9): 859–866. 10.1007/s13197-013-1251-0
Reddy, M.K., Kuna, A., Devi, N.L., Krishnaiah, N., Kaur, C. and Nagamalleswari, Y., 2014. Development of extruded ready-to-eat (RTE) snacks using corn, black gram, roots and tuber flour blends. Journal of Food Science and Technology 51(9): 1929–1937.
Sakhare, S.D., Inamdar, A.A., Soumya, C., Indrani, D. and Rao, G.V., 2014. Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta. Journal of Food Science and Technology 51(12): 4108–4113. 10.1007/s13197-013-0939-5
Sharma, P., Gujral, H.S. and Singh, B., 2012. Anti-oxidant-activity of barley as affected by extrusion cooking. Food Chemistry 131: 1406–1413. 10.1016/j.foodchem.2011.10.009
Singh, J.P., Kaur, A., Shevkani, K., Singh, N. and Singh, B., 2016. Physicochemical characterization of corn extrudates prepared with varying levels of beetroot (Beta vulgaris) at different extrusion temperatures. International Journal of Food Science and Technology 51: 911–919. 10.1111/ijfs.13051
Singh, J.P., Kaur, A., Singh, B., Singh, N. and Singh, B., 2019. Physicochemical evaluation of corn extrudates containing varying buckwheat flour levels prepared at various extrusion temperatures. Journal of Food Science and Technology 56(4): 2205–2212. 10.1007/s13197-019-03703-y
Singh, S., Gamlath, S. and Wakeling, L., 2007. Nutritional aspects of food extrusion: a review. International Journal of Food Science and Technology 42(8): 916–929. 10.1111/j.1365-2621.2006.01309.x
Sullivan, P., O’Flaherty, J., Brunton, N., Gee, V.L., Arendt E. and Gallagher, E., 2010. Chemical composition and microstructure of milled barley fractions. European Food Research and Technology 230(4): 579–595. 10.1007/s00217-009-1196-8
Yanniotis, S., Petraki, A. and Soumpasi, E., 2007. Effect of pectin and wheat fibers on quality attributes of extruded corn starch. Journal of Food Engineering 80(2): 594–599. 10.1016/j.jfoodeng.2006.06.018
Zilic, S., Milasinovic, M., Terzic, D. and Barac, M., 2011. Grain characteristics and composition of maize specialty hybrids. Spanish Journal of Agricultural Research 9(1): 230–241. 10.5424/sjar/20110901-053-10
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Dec 29, 2022
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Hussain, S. Z., Gaffar, R., Naseer, B., Qadri, T., Shah, U. N., & Reshi, M. (2022). Effect of seven non-conventional starch rich sources on physico-chemical and sensory characteristics of extruded snacks. Italian Journal of Food Science, 34(4), 44-56. https://doi.org/10.15586/ijfs.v34i4.2253
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How to Cite
Hussain, S. Z., Gaffar, R., Naseer, B., Qadri, T., Shah, U. N., & Reshi, M. (2022). Effect of seven non-conventional starch rich sources on physico-chemical and sensory characteristics of extruded snacks. Italian Journal of Food Science, 34(4), 44-56. https://doi.org/10.15586/ijfs.v34i4.2253