Use of microalgal biomass as functional ingredient for preparation of cereal based extrudates: impact of processing on amino acid concentrations and colour degradation kinetics
Document title: Use of microalgal biomass as functional ingredient for preparation of cereal based extrudates: impact of processing on amino acid concentrations and colour degradation kinetics
Journal: Brazilian Journal of Pharmaceutical Sciences
Database: PERIÓDICA
System number: 000452149
ISSN: 1984-8250
Authors: 1
2
2
3
4
1
1
Institutions: 1Institute of Chemical Technology, Department of Food Engineering and Technology, Matunga, Mumbai. India
2Lovely Professional University, Department of Food Technology and Nutrition, Jalandhar, Punjab. India
3IK Gujral Punjab Technical University, Department of Food Technology and Nutrition, Jalandhar, Punjab. India
4Dr. D. Y. Patil University, School of Biotechnology and Bioinformatics, Navi, Mumbai. India
Year:
Volumen: 58
Country: Brasil
Language: Inglés
Document type: Artículo
Approach: Aplicado, descriptivo
English abstract Suitability of developing Spirulina incorporated cereal based low cost nutritious extrudates was analysed against extrusion processing parameters. Most significant extrusion processing parameters considered for present study were feed moisture (20-25%), die temperature (100-120 °C) and screw speed (50-100 rpm). Different extrusion conditions were used to obtain most acceptable rice: Spirulina blend extrudates. In present study before extrusion processing different additives (citric acid and sodium bicarbonate) were added in rice: Spirulina blend and checked its effect on colour degradation kinetics at varied packaging and storage conditions. Higher screw speed (100 rpm) indicating less residence time of feed material inside the barrel resulted in higher colour retention of rice: Spirulina (97:03) blend extrudates. Kinetics for rice: Spirulina (97:03) blend extrudates indicates faster rate of colour degradation in terms of lightness (half-life of 4 days) when packed in metalized polyethylene at 50°C with 65% relative humidity. Increased concentration of Spirulina (1-3%) in raw formulations resulted in increase in concentration of all amino acids. Impact of extrusion processing has shown non-significant (p ≤ 0.05) effect on amino acid concentrations of rice: Spirulina blend extrudates. Also, all the spirulina added samples showed good consumer acceptability with the score of 6.7
Disciplines: Química
Keyword: Química de alimentos,
Suplementación alimenticia,
Cereales,
Extrusión,
Spirulina
Keyword: Food chemistry,
Food supplementation,
Cereals,
Extrusion,
Spirulina
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