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Title Physiochemical and nutritional characterization of coconut (Cocos nucifera L.) haustorium based extrudates
 
Names Arivalagan, M.
Manikantan, M.R.
Yasmeen, A.M.
Sreejith, S.
Balasubramanian, D.
Hebbar, K.B.
Kanade, S.R.
Date Issued 2018 (iso8601)
Abstract Rice and maize are commonly used for the production of extrudates and incorporation of nutritionally rich
materials is prime important to make extrudates nutritionally superior. Coconut haustorium, a nutrient rich
spongy tissue formed during coconut germination, was added to rice and maize (1:1) flour at levels of 0%, 10%,
20% and 30% (w/w) by replacing the maize and extruded in twin-screw extruder. Effect of addition of haustorium
on the physico-chemical parameters like bulk density, expansion ratio, water absorption index, water
solubility index, hardness, breaking force, breaking strength, compressive strength, color parameters like L*,
hue, and chroma value, sensory characteristics and biochemical parameters like proximates, minerals, phenolics,
flavonoids and antioxidant potential in the extrudates were studied. Results indicated that the addition of
haustorium had a significant effect on parameters studied. Incorporation of haustorium resulted in less expanded,
lengthy, dark colored, hardened, protein, minerals, phenolics and flavonoids rich extrudates with high
anti-oxidant activity. A combination of 50% rice, 30% maize and 20% haustorium was found suitable for healthy
and nutritious extrudates preparation based on the biochemical constituents and overall sensory acceptability.
Genre Article
Identifier LWT-Food Sci. & Technol. 89:171-178