Effect of Tamarind Kernel Powder on Physical and Antioxidant Properties of Extruded Riceberry Snack
Article Sidebar
Main Article Content
Abstract
The aim of this research was to evaluate the effect of tamarind kernel powder (TKP) substitute for Riceberry content in extruded snack. Physical and antioxidant properties as color (L*, a* and b*), expansion ratio, bulk density, texture (hardness and crispness), antioxidant capacity and total phenolic content of extruded Riceberry snack were investigated. The fortification of TKP ranged from 0 to 50 %. The results found that the colors (lightness, redness and yellowness), bulk density and hardness of extruded snack were significantly increased (p < 0.05) by rising of TKP. In contrast, the expansion ratio, crispness, antioxidant capacity and total phenolic content were decreased. The physical properties of extruded snack were depended on the basic elements as protein and fat content of TKP. In case of antioxidant properties, they were depended on the antioxidant capacity and total phenolic content of Riceberry. Then, while the Riceberry content was decreased, its functional properties were also down. The suitable TKP content in extruded Riceberry snack was up to 20 %. It is shown that TKP could be applied as a raw material in food industry especially for extrusion processing.
Article Details
References
Excellence Center for Food Industrial, The Marketing of Snack in Thailand, Available Source: http://fic.nfi.or.th/MarketOverviewDomesticDetail.php?id=116, July 6, 2019. (in Thai)
Charunuch, C., 2007, Snack from extrusion technology, Food 37(3): 211-222. (in Thai)
Leardkamolkarn, V., Thongthep, W., Suttiarporn, P., Kongkachuichai, R., Wongpornchai, S. and Wanavijitr, A., 2011, Chemopreventive properties of the bran extracted from a newly-developed Thai rice: The Riceberry, Food Chem. 125: 978-985.
Posuwan, J., Prangthip, P., Leardkamolkarn, V., Yamborisut, U., Surasiang, R., Charoensiri, R. and Kongkachuichai, R., 2013, Long-term supplementation of high pigmented rice bran oil (Oryza sativa L.) on amelioration of oxidative stress and histological changes in streptozotocin-induced diabetic rats fed a high fat diet: Riceberry bran oil, Food Chem. 138: 501-508.
Prangthip, P., Surasiang, R., Charoensiri, R., Leardkamolkarn, V., Komindr, S., Yamborisut, U., Vanavichit, A. and Kongkachuichai, R., 2013, Amelioration of hyperglycemia, hyperlipidemia, oxidative stress and inflammation in steptozotocin-induced diabetic rats fed a high fat diet by riceberry supplement, J. Funct. Foods. 5: 195-203.
Limsangouan, N., Milasing, N., Thongngam, M., Khuwijitjaru, P. and Jittanit, W., 2019, Physical and chemical properties, antioxidant capacity, and total phenolic content of xyloglucan component in tamarind (Tamarindus indica) seed extracted using subcritical water, J. Food Process. Preserv, 2019: e14146.
Surati, B.I. and Minocherhomji, F.P., 2018, Benefit of tamarind kernel powder-A natural polymer, Int. J. Adv. Res. 6: 54-57.
Kumar, C.S. and Bhattacharya, S., 2008, Tamarind seed: Properties, processing and utilization, Crit. Rev. Food Sci. Nutr. 48: 1-20.
Noo-sing, S. and Sompongse, W., 2015, Study on the optimization of extraction and drying methods on physicochemical properties of tamarind (Tamarindus indica L.) gum, Thai Sci. Technol. J. 23(1): 43-58. (in Thai)
Sompongse, W., Teerasilvesakul, P. and Seesaleekularat, K., 2016, Extraction of tamarind seed (Tamarindus indica L.) gum by microwave and its application in strawberry jam, Thai Sci. Technol. J. 24(2): 288-298. (in Thai)
AOAC, 2012, Official Methods of Analysis of AOAC International, 19th Ed., AOAC International, Gaithersburg, MD.
Kaur, M. and Sandhu, K. S., 2013, Pasting properties of tamarind (Tamarindus indica) kernel powder in the presence of xanthan, carboxymethylcellulose and locust bean gum in comparison to rice and potato flour, J. Food Sci. Technol. 50: 809-814.
Nayak, B., Berrios, J.J., Powers, J.R. and Tang, J., 2011. Effect of extrusion on the antioxidant capacity and color attributes of expanded extrudates prepared from purple potato and yellow pea flour mixes, J. Food Sci. 76: 874-883.
Nanthachai, N., Pancharoen, P. and Noytheaw, P., 2018, Physical and chemical properties of Khanon-pun-klib from pregelatinized riceberry flour, Agric. Sci. J. 49(2)(Suppl.): 649-652. (in Thai)
Klamklin, N., Yossombat, N., Phumchuen, S., Sungsub, S. and Chattong, U., 2017, Effect of Riceberry flour on physico-chemical and sensory properties of brownie, pp. 757-764, In Innovative and Academic Technology 2017, Rajamangala University of Technology Isan, Surin. (in Thai)
Onwulata, C., Konstance, R.P. and Smith, P.W., 1998. Physical properties of extruded products as affected by cheese whey, J. Food Sci. 63: 1-5.
Charunuch, C., Limsangouan, N., Prasert, W. and Butsuwan, P., 2011, Optimization of extrusion conditions for functional ready-to-eat breakfast cereal, Food Sci. Technol. Res. 17: 415-422.
Ilo, S., Schoenlechner, R. and Berghofe, E., 2000, Role of lipids in the extrusion cooking processes, Grasas y Aceites 51: 97-110.
Harper, J.M., 1981, Extrusion of Foods, Vol. I, CRT Press, Inc., Davie, FL.
Luang-In, V., Yotchaisarn, M., Somboon watthanakul, I. and Deeseenthum, S., 2018. Bioactives of organic riceberry broken rice and crude riceberry rice oil, Thai J. Pharma. Sci. 42: 161-168.
Settapramote, N., Laokuldilok, T., Boonyawan, D. and Utama-ang, N., 2018, Physicochemical, antioxidant activities and anthocyanin of Riceberry rice from different locations in Thailand, Food Appl. Biosci. J. 6: 84-94.