Effect of extrusion processing on microstructural, physical, functional, antioxidant and textural properties of jackfruit flesh flour, rice flour and pigeon pea flour based extrudates

The present work focused on the utilisation of jackfruit flesh flour mixed with a legume (pigeon pea) and cereal (rice) flour in different proportions to produce extrudates using twin-screw extrusion cooking. Preliminary trials were carried out for selection of variables, and extrusion cooking was carried out using a twin-screw extruder at extrusion parameters namely temperature: 130 degrees C for two different heating zones. die diameter: 4 mm, and screw speed: 270 rpm. In the finished product, the ash content increased from 1.86 to 2.93% with a concomitant reduction in fat from 1.38 to 0.02% and protein content from 13.50 to 11.56% with the addition of jackfruit flesh flour in the extrudates. The hardness of extrudates increased while a reduction in expansion ratio was observed with the addition of jackfruit flesh flour. Microstructural analysis indicated the absence of uniform structure of starch granules in all the extrudates. Sensory evaluation revealed that extruded sample C (containing 5% jackfruit flesh flour) had the highest overall acceptability. The results indicated that composite flour (jackfruit flesh, rice and pigeon pea) in the ratios of 5:47.5:47.5 could be used to produce quality extrudates. (C) All Rights Reserved