Use of microalgal biomass as functional ingredient for preparation of cereal based extrudates: impact of processing on amino acid concentrations and colour degradation kinetics
Braz. J. Pharm. Sci. (Online)
; 58: e18665, 2022. tab, graf
Article
em En
| LILACS
| ID: biblio-1374559
Biblioteca responsável:
BR40.1
Localização: BR40.1
ABSTRACT
Abstract Suitability of developing Spirulina incorporated cereal based low cost nutritious extrudates was analysed against extrusion processing parameters. Most significant extrusion processing parameters considered for present study were feed moisture (20-25%), die temperature (100-120 °C) and screw speed (50-100 rpm). Different extrusion conditions were used to obtain most acceptable rice Spirulina blend extrudates. In present study before extrusion processing different additives (citric acid and sodium bicarbonate) were added in rice Spirulina blend and checked its effect on colour degradation kinetics at varied packaging and storage conditions. Higher screw speed (100 rpm) indicating less residence time of feed material inside the barrel resulted in higher colour retention of rice Spirulina (9703) blend extrudates. Kinetics for rice Spirulina (9703) blend extrudates indicates faster rate of colour degradation in terms of lightness (half-life of 4 days) when packed in metalized polyethylene at 50°C with 65% relative humidity. Increased concentration of Spirulina (1-3%) in raw formulations resulted in increase in concentration of all amino acids. Impact of extrusion processing has shown non-significant (p ≤ 0.05) effect on amino acid concentrations of rice Spirulina blend extrudates. Also, all the spirulina added samples showed good consumer acceptability with the score of 6.7
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
LILACS
Assunto principal:
Grão Comestível
/
Biomassa
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Microalgas
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Aminoácidos
Idioma:
En
Revista:
Braz. J. Pharm. Sci. (Online)
Ano de publicação:
2022
Tipo de documento:
Article