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Low‐cost healthy extrudates of rice and bhimkol ( Musa balbisiana , ABB) formulated through linear programming
Author(s) -
Borah Anjan,
Das Deepjyoti K.,
Hazarika Manuj K.,
Mukhopadhyay Rupak,
Mahanta Charu L.
Publication year - 2019
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.13201
Subject(s) - food science , amylose , die swell , chemistry , extrusion , ingredient , nutrient , starch , microbiology and biotechnology , mathematics , biology , materials science , organic chemistry , composite material
Low amylose rice, intermediate amylose rice, and seeded banana were taken for formulation of an extruded product using linear programming (LP) model. The model was designed to develop nutritious low‐cost extrudate products. The optimization for development of extrudates was performed by using central composite rotatable design (CCRD). The formulated extruded product developed at the optimized condition was found to have calorific value of 175 kcal/100 g and protein content of 6.35% with adequate amount of micro‐nutrients like magnesium (15.3 mg/100 g) and potassium (33.2 mg/100 g), respectively. Cytotoxicity assay with various levels of the extrudate showed negligible toxicity against human embryonic kidney (HEK293) cells. Practical Application Ready‐to‐eat (RTE) foods are becoming widely popular due to change in lifestyle. However, RTE products are basically cereal‐based and found to have low nutritional value. Thus, there is a need to increase protein and minerals in cereal‐based extruded cereals.