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Influence of extrusion cooking on phytochemical, physical and sorption isotherm properties of rice extrudate infused with microencapsulated anthocyanin

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Abstract

The effect of extrusion cooking on the quality of rice extrudate with infused microencapsulated anthocyanin was investigated. The moisture sorption isotherm of the extrudate was also studied. The rotatable central composite design was used to optimize the extrusion process and the optimized conditions were: screw speed, 121 rpm; barrel temperature, 91.89 °C; and moisture content, 22.03%. The extrudate showed anthocyanin content of 0.218 mg/L; true density, 1.48 g/cc; water activity 0.51, water solubility index, 7.49%; and specific mechanical energy, 31.39 kJ/kg. The antioxidant activity and solubility of the extrudate were higher as compared with native extrudate. The moisture sorption isotherm of the extrudate was found to follow type III isotherm behavior according to the Brunauer–Emmett–Teller classification. The sorption isotherm was analyzed using several models and the Caurie and Peleg models were best fitted with the extrudate isotherm data. The present work manifested a way to develop antioxidant rich extrudate.

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Abbreviations

A :

Isotherm constant

A i :

Absorbance of control sample

A s :

Absorbance of sample

\(a_{w}\) :

Water activity

B :

Isotherm constant

C :

Isotherm constant

D :

Isotherm constant

M W :

Moisture content (kg/(kg dry solid))

M o :

Monolayer moisture content (kg/(kg dry solid))

n :

Screw speed (rpm)

T :

Torque

W c :

Weight of cooked extrudate (g)

W f :

Weight of fresh extrudate (g)

W d :

Weight of drained residue in cooking water (g)

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Acknowledgements

The authors are grateful to the Indian Institute of Technology Guwahati and Tezpur University for instrumental support.

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Authors and Affiliations

  1. Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, India

    Amit Baran Das

  2. Department of Chemical Engineering, Indian Institute of Technology, Guwahati, Guwahati, Assam, India

    Vaibhav V. Goud & Chandan Das

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  1. Amit Baran Das
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  2. Vaibhav V. Goud
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  3. Chandan Das
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Correspondence to Chandan Das.

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Das, A.B., Goud, V.V. & Das, C. Influence of extrusion cooking on phytochemical, physical and sorption isotherm properties of rice extrudate infused with microencapsulated anthocyanin. Food Sci Biotechnol 30, 65–76 (2021). https://doi.org/10.1007/s10068-020-00841-4

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