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Colour kinetics and storage characteristics of carrot, pulse and rice by‐product based extrudates

Colour kinetics and storage characteristics of carrot, pulse and rice by‐product based extrudates Purpose – The utilisation of food waste/by‐products helps to increase produce recovery and enhances nutrition in low‐cost food without any appreciable increase in product cost. The storage behaviour of the product must be studied before commercialisation of the product. This paper aims to focus on this process. Design/methodology/approach – Extrudates (25 g) prepared under optimised conditions of proportion (rice flour, pulse powder and carrot pomace), moisture content, screw speed and die temperature, were sealed using a polythene sealing machine in LDPE bags and aluminium laminated LDPE bags. The bags were then stored for six months in an incubator at temperature of 38±2°C to evaluate the stability of the product. The extrudates were analysed for change in colour, hardness, moisture content and sensory characteristics. Findings – Zero‐ and first‐order models were fitted for prediction purposes. The minimum overall change in color Δ E value, minimum increase in moisture content and minimum increase in hardness was observed in aluminium laminated LDPE bags. The zero order model better predicted the variation of L *, b *, Δ E , moisture content and hardness during storage, whereas first order model was better fitted for the a * value. Originality/value – The carrot pomace has the potential to be used as a food ingredient that enhances the nutritional attributes of products along with a reduction in cost. Extruded products were successfully developed in the laboratory using carrot pomace as one of the ingredients. This study evaluates the kinetic changes during the storage of carrot pomace based extruded snacks. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

Colour kinetics and storage characteristics of carrot, pulse and rice by‐product based extrudates

British Food Journal , Volume 114 (9): 18 – Aug 31, 2012

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Publisher
Emerald Publishing
Copyright
Copyright © 2012 Emerald Group Publishing Limited. All rights reserved.
ISSN
0007-070X
DOI
10.1108/00070701211258826
Publisher site
See Article on Publisher Site

Abstract

Purpose – The utilisation of food waste/by‐products helps to increase produce recovery and enhances nutrition in low‐cost food without any appreciable increase in product cost. The storage behaviour of the product must be studied before commercialisation of the product. This paper aims to focus on this process. Design/methodology/approach – Extrudates (25 g) prepared under optimised conditions of proportion (rice flour, pulse powder and carrot pomace), moisture content, screw speed and die temperature, were sealed using a polythene sealing machine in LDPE bags and aluminium laminated LDPE bags. The bags were then stored for six months in an incubator at temperature of 38±2°C to evaluate the stability of the product. The extrudates were analysed for change in colour, hardness, moisture content and sensory characteristics. Findings – Zero‐ and first‐order models were fitted for prediction purposes. The minimum overall change in color Δ E value, minimum increase in moisture content and minimum increase in hardness was observed in aluminium laminated LDPE bags. The zero order model better predicted the variation of L *, b *, Δ E , moisture content and hardness during storage, whereas first order model was better fitted for the a * value. Originality/value – The carrot pomace has the potential to be used as a food ingredient that enhances the nutritional attributes of products along with a reduction in cost. Extruded products were successfully developed in the laboratory using carrot pomace as one of the ingredients. This study evaluates the kinetic changes during the storage of carrot pomace based extruded snacks.

Journal

British Food JournalEmerald Publishing

Published: Aug 31, 2012

Keywords: Carrot pomace; Extrudates; Storage characteristics; Colour kinetics; Food manufacturing processes; Food products; Processed foods; Vegetables

References