Articles
APPLICATION OF MULBERRY (MORUS ALBA) FOR SUPPLEMENTING ANTIOXIDANT ACTIVITY IN EXTRUDED THAI RICE SNACK
Article number
786_14
Pages
137 – 146
Language
English
Abstract
With the objective of creating Thai rice snack with health benefits for higher potential on a commercial scale, mulberry leaf was added to the recipe of extruded snack.
Mulberry leaf in dried powder form was mixed with rice, corn, soy, sugar, oil, vitamins and minerals to determine the operating conditions with twin-screw extruder at varying mulberry content (5, 7.5 and 10%), screw speed (300 and 350 rpm) and feed moisture (13, 15 and 17%) in the 3 × 2 × 3 factorial experiment.
The extrudates were examined for functional properties (antioxidant activity and phenolic compounds) and some physical characteristics (expansion ratio, bulk density, texture measurement and organoleptic test). The results showed that at higher mulberry content (10%), the product was difficult to operate, rough and expanded less.
While lower screw speed (300 rpm) and moderate moisture content (15%) allowed for suitable expansion and bulk density with better preference in appearance including antioxidant activity and phenolic compounds which corresponded to the optimum operating condition (5% mulberry content, 300 rpm and 15% feed moisture) from statistical analysis.
Finally, the finished product was evaluated in the pattern of nutrition labeling, microbiological test and packed in metallized bag to examine for moisture content, aw, color, TBA number, antioxidant activity and sensory test during storage time (0-4 months) at room temperature.
Mulberry leaf in dried powder form was mixed with rice, corn, soy, sugar, oil, vitamins and minerals to determine the operating conditions with twin-screw extruder at varying mulberry content (5, 7.5 and 10%), screw speed (300 and 350 rpm) and feed moisture (13, 15 and 17%) in the 3 × 2 × 3 factorial experiment.
The extrudates were examined for functional properties (antioxidant activity and phenolic compounds) and some physical characteristics (expansion ratio, bulk density, texture measurement and organoleptic test). The results showed that at higher mulberry content (10%), the product was difficult to operate, rough and expanded less.
While lower screw speed (300 rpm) and moderate moisture content (15%) allowed for suitable expansion and bulk density with better preference in appearance including antioxidant activity and phenolic compounds which corresponded to the optimum operating condition (5% mulberry content, 300 rpm and 15% feed moisture) from statistical analysis.
Finally, the finished product was evaluated in the pattern of nutrition labeling, microbiological test and packed in metallized bag to examine for moisture content, aw, color, TBA number, antioxidant activity and sensory test during storage time (0-4 months) at room temperature.
Authors
C. Charunuch, P. Tangkanakul, S. Rungchang, V. Sonted
Keywords
twin-screw extruder, phenolic compounds, physical characteristics, bulk density, nutrition labeling
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