Abstract
Present study was undertaken to optimize the process conditions for development of food grains (maize, defatted soy flour, sesame seed)-banana based nutritious expanded snacks using extrusion processing. Experiments were designed using Box–Behnken design with banana pulp (8–24 g), screw speed (300–350 rpm) and feed moisture (14–16% w.b.). Seven responses viz. expansion ratio (ER), bulk density (BD), water absorption index (WAI), protein, minerals, iron and sensory acceptability were considered for optimizing independent parameters. ER, BD, WAI, protein content, total minerals, iron content, and overall acceptability ranged 2.69–3.36, 153.43–238.83 kg/m3, 4.56–4.88 g/g, 15.19–15.52%, 2.06–2.27%, 4.39–4.67 mg/100 g (w.b.) and 6.76–7.36, respectively. ER was significantly affected by all three process variables while BD was influenced by banana pulp and screw speed only. Studied process variables did not affected colour quality except ‘a’ value with banana pulp and screw speed. Banana pulp had positive correlation with water solubility index, total minerals and iron content and negative with WAI, protein and overall acceptability. Based upon multiple response analysis, optimized conditions were 8 g banana pulp, 350 rpm screw speed and 14% feed moisture indicating the protein, calorie, iron content and overall sensory acceptability in sample as 15.46%, 401 kcal/100 g, 4.48 mg/100 g and 7.6 respectively.
Similar content being viewed by others
References
Adisa VA, Okey EN (1987) Carbohydrate and protein composition of banana pulp and peel as influenced by ripening and mold contamination. Food Chem 25:85–91
Alothman M, Bhat R, Karim AA (2009) Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents. Food Chem 115:785–788
Altan A, McCarthy KL, Maskan M (2008a) Evaluation of snack foods from barley-tomato pomace blends by extrusion processing. J Food Eng 84(2):231–242
Altan A, McCarthy KL, Maskan M (2008b) Twin-screw extrusion of barley-grape pomace blends: extrudate characteristics and determination of optimum processing conditions. J Food Eng 89(1):24–32
Amirdivani S, Baba AS (2011) Changes in yogurt fermentation characteristics, and antioxidant potential in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil. Food Sci Technol-LWT 44:1458–1464
Anhwange BA (2008) Chemical Composition of Musa sapientum (Banana) peels. J Food Sci Technol 6:263–266
Asare EK, Sefa-Dedeh S, Sakyi-Dawson E, Afoakwa EO (2004) Application of response surface methodology for studying the product characteristics of extrudated rice-cowpea-groundnut blends. Int J Food Sci Nutr 55:431–439
Association of Official Analytical Chemist (AOAC) (2000). Official methods of analysis of AOAC International, 17 edn. Published by AOAC International, Maryland, USA
Berk Z (1992) Technology of production of edible flours and protein products from soybeans. FAO agricultural services bulletin no. 97. Food and Agriculture Organization of the United Nations, Rome
Bhattacharya S, Prakash M (1994) Extrusion of blends of rice and chickpea flours: a response surface analysis. J Food Eng 21:315–330
BIS (1971) Indian Standard IS: 6273 part I and part II. Guide for sensory evaluation of foods. Indian Standard Institution (BIS), Manak Bhawan, New Delhi
Chakrborty R, Bera M, Mukhopadhyay P, Bhattacharya P (2011) Prediction of optimal conditions of infrared assisted freeze-drying of aloe vera (Aloe barbadensis) using response surface methodology. Sep Purif Technol 80:375–384
Chiu HW, Peng JC, Tsai SJ, Tsay JR, Lui WB (2013) Process optimization by response surface methodology and characteristics investigation of corn extrudate fortified with yam (Dioscorea alata L.). Food Bioprocess Technol 6:1494–1504
Dhungana PK, Chauhan A, Singh S (2014) Evaluation of extrudate from sweet potato flour and tomato pomace blend by extrusion processing. Afr J Food Sci 8(5):264–277
Ding QB, Ainsworth P, Tucker G, Marson H (2005) The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice based expanded snacks. J Food Eng 66:284–289
Gonzalez-Soto RA, Sanchez-Hernandez L, Solorza-Feria J, Nunez-Santiago C, Flores-Huicochea E, Bello-Perez LA (2006) Resistant starch production from non-conventional starch sources by extrusion. Food Sci Technol Int 12:5–11
Henika RG (1982) Use of response surface methodology in sensory evaluation. Food Technol 36:96–101
Hernandez-Diaz JR, Quintero-Ramos A, Barnard J, Balandran-Quintana RR (2007) Functional properties of extrudates prepared with blends of wheat flour/pinto bean meal with added wheat bran. Food Sci Technol Int 13(4):301–330
Hira CK, Kawatra BL, Sadana B, Sharma KK (1996) A manual of laboratory techniques for nutrition research. Punjab Agrricultural University, Ludhiana, p 10
Jenny R, Pólit P, Nair BM (1990) Evaluation of the nutritional quality of flakes made of banana pulp and full-fat soya flour. Food Chem 36(1):31–43
Kanazawa K, Sakakibara H (2000) High content of dopamine, a strong antioxidant, in cavendish banana. J Agric Food Chem 4:844–848
Kaur A, Kaur S, Singh M, Singh N, Shevkani K, Singh B (2015) Effect of banana flour, screw speed and temperature on extrusion behaviour of corn extrudates. J Food Sci Technol 52(7):4276–4285
Khuri AI, Cornell JA (1987) Response surfaces: designs and analysis. Marcel Dekker, New York
Lund D (1984) Influence of time, temperature, moisture, ingredients, and processing conditions on starch gelatinization. Crit Rev Food Sci 20:249–273
Mridula D, Jain D, Singh KK, Patil RT, Gupta MK (2011) Physico-chemical and sensory quality of extruded snack foods developed from rice and defatted soy flour/chickpea splits supplemented with dried beetroot. J Agic Eng 48(4):17–23
Post Harvest Profile of Banana (2015) Government of India, Ministry of Agriculture (Department of Agriculture & Cooperation), Directorate of Marketing & Inspection, Branch Head Office, Nagpur, MRIN. http://agmarknet.dac.gov.in/Others/CPBANANA.pdf/. Accessed 31 May 2016
Prasert W, Suwannaporn P (2009) Optimization of instant jasmine rice process and its physic chemical properties. J Food Eng 95:54–61
Ryu GH, Ng PKW (2001) Effects of selected process parameters on expansion and mechanical properties of wheat flour and whole cornmeal extrudates. Starch 53:147–154
Sacchetti G, Pittiam P, Pinnavaia GG (2005) The effect of extrusion temperature and drying tempering on both of kinetics of hydration and the textural changes in extruded ready-to-eat breakfast cereals during soaking in semi-skimmed milk. Int J Food Sci Tech 40:655–663
Soria AC, Villamiel M (2012) Non-enzymatic browning in cookies, crackers and breakfast cereals. In: Simpson BK, Nollet LML, Toldra F, Benjakul S, Paliyath G, Hui YH (eds) Food biochemistry and food processing, 2nd edn. Wiley, London, pp 584–593
Thymi S, Krokida MK, Papa A, Maroulis ZB (2005) Structural properties of extruded corn starch. J Food Eng 68:519–526
Wall MM (2006) Ascorbic acid, vitamin A, and mineral composition of Banana (Musa sp.) and papaya (Carica papaya) cultivars grown in Hawaii. J Food Compost Anal 19:434–445
Acknowledgements
Authors express sincere thanks to Director, ICAR-CIPHET, Ludhiana for providing funds & facilities for conducting this study.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Mridula, D., Sethi, S., Tushir, S. et al. Co-extrusion of food grains-banana pulp for nutritious snacks: optimization of process variables. J Food Sci Technol 54, 2704–2716 (2017). https://doi.org/10.1007/s13197-017-2707-4
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-017-2707-4