Physico-chemical characteristics of extruded snacks prepared from rice (Oryza sativa L), corn

(Zea mays L) and taro [Colocasia esculenta (L) Schott] by twin-screw extrusion

P Bhattacharyya, U Ghosh, H Gangopadhyay and U Raychaudhuri

Journal of Scientific & Industrial Research

Vol. 65, February 2006, pp. 165-168

1. Protein Solubility:
Protein solubility was performed on both unextrudate material and extruded products. The
following solutions were prepared for measuring the protein solubility: 1) 0.1 M Phosphate
buffer solution of pH 6.9 (45 ml of 0.1 M monobasic sodium phosphate +55 ml of 0.1 M dibasic
sodium phosphate,diluted to a total of 200 ml); 2) 1% Sodium dodecyl sulfate (SDS), an agent
known to disrupt non-covalent interaction and hydrophobic interactions in buffer solution; and 3)
8M Urea, an agent known to interrupt with the hydrogen bond in buffer solution12. About 50 g
samples were finely chopped with a blender (Bajaj Mixer Grinder, GM-550) for 1 min. The
moisture content of each sample was measured before extraction. Sample (500 mg) from each
treatment was extracted with 10 ml of solvent for 2.5 h in BOD incubator (Sambros India Ltd,
SM- 0067) at 40°C with shaking (100 rpm). The suspension was taken and centrifuged at 10,000
g for 20 min. The protein content of the supernatant was determined using Folin-phenol
reagent13 and was expressed as bovine serum albumin (BSA) equivalent.

2. Moisture Content
Moisture content of control and extruded products were measured using standard air oven
(Model No-06104, S C Dutta & Co, Kolkata) according to AOAC14 NO14.002.

3. Texture Analysis
A universal texture analyzer (model-4301 Instron,London, UK) was used in compression mode
to record the required force to break extruded products.The extruded sample (5 cm long) was
placed on the platform transversally over a metal sheet support (1 cm thick) and operated in the
compression mode with a sharp testing blade (3 mm thick, 6.93 mm wide). The texturometer
head moved the probe down at a rate of 15 mm/min until it broke the extrudates.

4. SEM
Scanning electron microscope (JEOL, JSM5200, TOKYO, JAPAN) were taken at an
accelerating voltage of 20 km to view extrudates in three dimensions and to determine the shape
and surface features of extruded products. Extrudates from all the treatments and the control
(unextrudate) sample were mounted stubs with adhesive tape and sputters coated gold approx
190 A° thick for 2.5 min at 10 mA before observation with SEM. One micrograph was taken for
each starch sample at 50 X magnification for extruded products and at 1000 X magnification for
unextruded sample. All the images for each sample showed representative results.

5. Determination of Starch Digestion

Effects of extrusion on starch damage were estimated by determining reducing sugar (maltose)
of each sample. Reducing sugar was determined by AOAC14 (925.10,1990) method.
 6. Statistical Analysis
Data were analyzed using single factor ANOVA in EXCEL (Microsoft Office 2000).
Significance level at P_ 0.05 was applied to the results to test the significant difference.

7. Fat absorption index (FAI)

8. Water absorption index

9. Expansion of extrudate ratio

10