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STORAGE, NUTRITIONAL AND SENSORY PROPERTIES OF HIGH‐FAT FISH AND RICE FLOUR COEXTRUDATES
Author(s) -
TUMULURU JAYA SHANKAR,
SOKHANSANJ SHAHAB,
BANDYOPADHYAY SUKUMAR,
BAWA AMARENDER SINGH
Publication year - 2013
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2012.00698.x
Subject(s) - food science , moisture , water content , sorption , chemistry , fish <actinopterygii> , mathematics , biology , fishery , engineering , adsorption , geotechnical engineering , organic chemistry
The present research is on understanding the storage, nutritional and sensory characteristics of high‐fat fish (khoira) and rice flour coextrudates at storage temperature of 30C. The extruder processing conditions used are barrel temperature (200C), screw speed (109 rpm), fish content of feed (44%) and feed moisture content (39%). Sorption isotherm data indicated that the safe a w level was about 0.4–0.7. Guggenheim ‐Anderson ‐de Boer model described the sorption data adequately with an r 2 value of 0.99. During the initial 15 days of storage, there was a loss of vitamin A and total tocopherols by 64.4 and 20.6%, and an increase in peroxides and free fatty acid content by about 116 mg/kg and 21.7%. The nonlinear mathematical model developed has adequately described the changes in nutritional and storage properties. Sensory attributes indicated that the product fried for 15 s was most acceptable. PRACTICAL APPLICATIONS Novel extruded product from underutilized species of high fat fish and rice flour are gaining importance in developing countries. Storage, nutritional and sensory properties of these products are important for designing the storage conditions and in producing products which are nutritionally acceptable from consumer's point of view. Mathematical models to predict the changes in storage and nutritional properties with respect to storage environment and time can be a great value to understand the stability and storability for human consumption.