DEVELOPMENT OF HIGH PROTEIN EXTRUDED PRODUCT USING DEFATTED PEANUT FLOUR 3009
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Date
2019-10
Authors
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Journal ISSN
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Publisher
JAU, JUNAGADH
Abstract
Extrusion considered as a continuous cooking, mixing and forming process. It
is a versatile, low cost and very efficient technology in food processing. Extrusion is
widely used in the food industry due to its versatility, high productivity, low cost and
energy efficiency. A very wide variety of products are possible by changing the
ingredients, the operating conditions of the extruder and the shape of the die. Some
traditional processes, including manufacture of cornflakes and frankfurters are more
efficient and cheaper when replaced by extrusion. Extruders operate continuously and
have high throughputs. The application of extrusion is becoming popular due to the
destruction of anti-nutritional value and improvement of digestibility of starch and
protein with minimal destruction of essential nutrients.
Extrusion cooking involves high temperatures applied for a short time and the
limited heat treatment therefore retains many heat sensitive components. Extrusion is
a low-moisture process that does not produce process effluents. This eliminates water
treatment costs and does not create problems of environmental pollution. Extrusion
application in the food industry includes ready-to-eat breakfast cereals, baby foods,
pet foods and confectionary products. Snack foods comprise a large variety of items
including potato chips, crackers, nuts and extruded snacks amongst others.
The most popular raw materials for extrusion of food are cereals due to
functional properties, low cost and ready availability. Corn flour is milled from the
whole kernel, while corn-starch is obtained from the endosperm portion of the kernel.
Defatted peanut flour contains higher amount of protein and its creamy white colour
of this flour makes it a very suitable ingredient in the production of many value added
products. It appears to be a very attractive strategy to improve the nutritional status of
the snack foods.
The effect of feed moisture content {10, 13, 16, 19, 22 % (w.b.)}, defatted
peanut flour (10, 20, 30, 40, 50 %), die head temperature (90, 105, 120, 135, 150 °C)
DEVELOPMENT OF HIGH PROTEIN EXTRUDED PRODUCT USING
DEFATTED PEANUT FLOUR
ABSTRACTII
and screw speed (100, 150, 200, 250, 300 rpm) on different machine and
physicochemical characteristic of extruded product viz. machine torque, mass flow
rate, bulk density, true density, expansion ratio, rehydration ratio, water absorption
index, water solubility index, oil absorption index, water holding capacity, protein,
moisture content, carbohydrate, fat, hardness, crispness and overall acceptability was
studied. The Response Surface Methodology (RSM) was used in designing the
experiment.
From the above study, optimum treatment conditions were found as 13% feed
moisture content, 26% defatted peanut flour, 135 °C die head temperature and 250
rpm screw speed. At this combination, analysis showed the predicted value of
machine torque 18 Nm, mass flow rate 114 g/s, moisture content 5.68% (w.b.), bulk
density 125.06 kg/m3
, true density 498.40 kg/m3
, expansion ratio 2.26 mm/mm,
rehydration ratio 521.45, water solubility index16.51%, water absorption index 4.27
g/g, oil absorption index 2.90 g/g, protein 19.26%, carbohydrate 66.14%, fat 1.31%,
hardness 261.14 N, crispness 64.24 and overall acceptability 6.72 of the sample.