FORMULATION OF SEAFOOD BASED EXTRUDED SNACK PRODUCTS AND EXAMINATION OF THEIR BIOACTIVE FUNCTIONAL PROPERTIES AND STORAGE STABILITY
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Date
2019
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Fisheries College and Research Institute, Thoothukudi, Tamil Nadu Dr. J. Jayalalithaa Fisheries University
Abstract
As the quantum of snack consumption increases, the efforts to increase its nutritional and nutraceutical qualities also gain popularity in this modern era. Development of functional food is a very important process that food researchers are interested in. As fish is a very good source of nutritional components and the marine nutraceutical have different bioactive properties, incorporation of fish and marine nutraceuticals in snacks can improve its nutritional and nutraceutical qualities. In the present study, 8% of steamed dried sardine powder and lizardfish powder and marine nutraceuticals were incorporated in extruded snacks and the organoleptic quality, proximate composition, functional and structural qualities, bioactive properties and its storage stability were analysed.
Fresh sardines (Sardinella longiceps) and lizardfish (Saurida tumbil) were procured from Thoothukudi fishing harbor. The proximate compositions of the fresh fishes were analyzed. Control extruded snack products were prepared using corn flour, rice flour, bengal gram, pepper, salt and water. Extruded snack products incorporated with different proportions viz. 10%, 20% and 30% of sardine powder and lizardfish powders were prepared. The proximate compositions and sensory qualities of the extruded snack products were analyzed. Products with 20% and 30 % fish powder were not acceptable. Extruded snack product processing was optimized using response surface methodology (RSM) and 8% was found to be the optimum percentage of fish powder to be added. The proximate compositions of the optimized extruded snack products were analyzed. The protein content in the optimized extruded snacks with 8% sardine powder was 8.98 ± 0.12 % and in that with lizardfish powder was 8.09 ± 0.04 %. The fat content in the optimized extruded snacks with 8% sardine powder was 4.81 ± 0.12% and in that with lizard fish powder was 3.90 ± 0.05%. The ash contents in all the optimized extruded snacks were less than 1%. The carbohydrates content in extruded fish snack with 8% sardine powder was 83.56 ± 0.28% and in that with 8% lizard fish powder was 85.70 ± 0.10%. The minerals viz. calcium, phosphorus and iodine content were analysed for control extruded snack as well as lizardfish and sardine incorporated extruded products. The calcium and phosphorus content in control extruded snack product, extruded snack product with lizardfish powder and that with sardine powder were 38 ± 2 mg/100g, 76.67 ± 1.15 mg/100g and 84.33 ± 1.15 mg/100g; and 4.67 ±0.58 mg/100g, 36.33 ± 1.53 mg/100g and 62 ± 2 mg/100g, respectively. The iodine content in extruded snack product with lizardfish powder and that with sardine powder were 0.006 ± 0.001 mg/100g and 0.011 ± 0 .001 mg/100g, respectively but was absent in control extruded snack product.
The expansion ratios of the extruded snack products were calculated. The expansion ratios of control extruded snack product, extruded snack product with lizardfish powder and that with sardine powder were 6.70±0.40, 5.03±0.25 and 5.23±0.45, respectively. The bulk densities of the extruded snack products were analyzed. The bulk density of extruded snack product with 8% sardine powder was 43.9 kg/m3 and with 8% lizardfish powder 55.74 kg/m3 while that of control extruded snack product was 36.31 kg/m3. FTIR spectra of ingredients and extruded products were analysed. A random conformation for the protein was evident but not an aggregated state for the proteins in the extruded products. There was no indication of retrogradation in any of the snack product. Microstructure analyses of the extruded snacks were performed by Scanning Electron Microscopy (SEM). All the extruded snack products had porous, open-celled structures and, damage and breaking in continuous symmetrical structure and had large numbers of flattened and sheared granules. In extruded snack with lizardfish powder, the structural non- uniformity was higher compared to the control extruded snack and the extruded snack with sardine powder. Antibacterial activity of chitin and chitosan incorporated extruded snacks were analysed. The extruded snacks do not possess any antibacterial activities against any of the test organisms. Antioxidant activity of chitin and chitosan incorporated extruded snacks were analysed. The maximum DPPH radical scavenging activities of the nutraceutical incorporated fish based extruded products recorded were 53.90%±0.02%, 52.71%±0.01%, 52.00±0.02% and 47.21±0.01% for chitosan incorporated extruded sardine snack, chitin incorporated extruded sardine snack, chitosan incorporated extruded lizard fish snack and chitin incorporated extruded lizard fish snack, respectively, while that of control extruded snack was 9.81 ± 0.02% at 1000 μg concentrations. The maximum metal chelating activity of the nutraceutical incorporated fish based extruded products recorded were 73.90 ± 0.01%, 68.81 ± 0.01%, 63.70 ± 0.02% and 57.3 ± .01% for chitosan incorporated extruded sardine snack, chitin incorporated extruded sardine snack, chitosan incorporated extruded lizard fish snack and chitin incorporated extruded lizard fish snack, respectively, while that of control extruded snack was 7.00 ± 0.02% at 500μg concentrations. The extruded snack products were incorporated with omega 3 concentrate. EPA and DHA contents of the extruded products with omega-3 concentrate were higher than that of the products without omega-3 concentrate. However, EPA and DHA were not detected in control extruded product and DHA was not detected in extruded product with lizardfish. TPC in all the products during storage was well below 104 - 106 cfu/g, the maximum permissible level of total aerobic colony of ready-to-eat foods. TFC (log cfu/g), was not detected in any of the extruded product during the entire storage period.
Thiobarbituric acid values (TBA) of the extruded snack products were analyzed and value of the products were within the permissible limit. Moreover the chitin and chitosan added products had lower value as compared to other products during storage period. Peroxide Values (PV) and Free Fatty Acids values (FFA) of the extruded snack products were analyzed. All the values were within the permissible limit until 180th day of storage. Sensory quality of the extruded snack products were evaluated during a storage period of 210 days. All the products scored above the score of borderline of acceptability for all attributes on the 180th day of storage.
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