Retention of Natural Antioxidant in Extruded SnackDr.Mahuya Home Choudhury

Department of Food Technology & Biochemical Engineering,Jadavpur University, Kolkata-700 032

&Scientist, Patent Information Centre,

West Bengal State Council of Science & Technology.

Abstract:

Nutraceuticals is of today s interest in food science research. Most of the naturalnutraceuticals in herbal forms was used in regular food habit in Indian dishes. How-ever, herbs are mostly consumed in cooking condition and the essential extraction fromherbs prepared by boiling destruct some properties due to long exposure to heatingcondition. Considering recent trend towards natural antioxidant, Rice, Chapra(Peaneaus indicus) mixture powder were extruded with Aswagandha powder (Withaniasominifera) for value addition by a co-rotatingfully intermeshing twin-screw extruder.The extrudates were studied and characterized in respect of expansion ratio, shearstress, shear strength, acceptability, density, viscosity, micro-structural property as wellas retention of antioxidant property. Acceptable product with .high expansion ratiolower density and shear stress was obtained at 1350 C and 15% processs moisturecondition. Micro-structural property analysis shows network like structure in scanning

. electron microscope. Stability of antioxidant property of Aswagandha after extrusionwas also studied and retention of antioxidant property was observed.

Keyword: Extrusion, Chopra (peaneaus indicus), viscosity, Wzthaniasominifera, chapra,Scanning Electron Microscopy, antioxidant

Introduction:

Nutraceuticals is of today's interest infood science research. ost of the natu-ral nutraceuticals in herbal forms are usedin regular food habit in Indian dishes.However, herbs are mostly consumed incooking condition and the essential ex-traction from herbs prepared by boilingdestruct some properties due to long ex-posure to heating condition.

Extrusion is widely used for continuousproductions of expanded products likebreakfast cereals and snack foods. How-ever, the importance of producing newgeneration snacks with improved nutri-tional characteristics is also recent trendsin food science research (Alavi et al.

1999, Moraru et al 2003, Singh et al2007).

Chapra(Peaneaus indicus) a local vari-ety of shrimp has been used as food itemsin the coastal areas of West Bengal, In-dia. Chapra contains 20% protein, 1% fat,76% moisture, 1.5 % ash and a goodamount of minerals. (USDA NationalNutrient Database for Standard Refer-ence, Release 15,2002). A large amountof Chapra is wasted every year due to lackof proper preservation measures.

The plant Withania somnifera Dunn.(Aswagandha, WS), is widely used inherbal formulations of Indian Ayurvedicmedicine system to attenuate a cerebral

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ficit in the geriatric popula-augment the faculty oflearn-

_, _~~.•.....,;:u.lIJryto provide a non-specifice (Mishra and Singh, 2000).swagandha is widely available

aiiili::::z part of West Bengal, India and•• ..:Ice:: through traditional extraction

wever, no work on herbal_1K.:~duc;ti·on using extrusion technol-

d.

t study , Aswagandha wasmaterial for value addition

amp flour extrusion process..R--J_cire of the study is to produce

k using rice flour and•••••••• :!la through extrusion and to

of extrusion variable on___ :'i1scosity, microstructural prop-

. xidant retention property.WRl_~'.!:msto characterize the extru-

_:a::s:s of rice and traditional me-produce dried food. At-

en made to incorporateedicinal antioxidant

__ •• rd:."'a) in the feed compositionzzalyze its retention property

SlI::IS:cD cooking. Application ofology using herbal anti-_.Il_ ~lres new extrudate snack

•••••••• Ill - our._."IDW Method:_ . e (Oryza sativa L) and

•• .t~:reus indicus ) collected from- f West Bengal and salt

__ •• eared from local market wasontrol formulation.ithania sominifera) root

•••••• --IT_ ..•.,.,.,j from local market ofsed in the experiment.

:Feed for extrusion: Ricelocal market was also

00 at the same condition.

Chapra (Peaneaus indicus) collected fromcoastal area was washed thoroughly infresh water and the water was drained andthen it was dried in an oven (800 W grilloven Sanyo, JP) at 60°C for 2 hours. M-ter the water was completely removed,dried rice, Chapra were finely ground intopowder form with a blender (MixerGrinder, Bajaj, GM-550) separately.Rice, Chapra and Aswagandha powder(as extracted and prepared before extru-sion) was mixed (5:1:1). The flour wassealed in polyethylene bags & stored at4°C in refrigerator for 48 hours prior toextrusion.

Aswagandha powder preparation:

Water soluble, high purity biologicallyactive composition of Aswagandha rootand leaf stock (1: 1) was prepared follow-ing Ghosh Shibnath protocal, 2002.

Extruder & Extrusion cooking:

A co rotating fully intermeshing twinscrew Extruder (Model No. PI BasicTechnology Pvt. Ltd. Kolkata) was used(screw profile 12: 1barrellength 350 rnm;barrel bore diameter 38 mm; screw di-ameter 37.8 mm; conveying angle 30°;intermeshing screws, 24 mm apart) forextrusion of the feed mixture of Rice flourand Aswagandha root and leaf extract indried condition (1: 1) using a 3 mm di-

- ameter die. The screw speed of the ex-truder was set at 475 rpm, while the feed

. rate was maintained constant at 28g1min.The extruder started functioning properlywith said feed mixture at 110°C and at11% feed moisture and stopped totallyafter 170°C and 19% feed moisture con-dition. Rice and Aswagandha flour mix-ture were extruded at four different pro-cess conditions. The temperature of theextruder barrel was thus maintained at

tc

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110°C, 130°C, 150°C & 170°C respec-tively and the moisture was adjusted to11%, 13%, 15% and 17% adding the re-quired amount of water to the flour mix-ture and conditioned at room temperaturefor half an hour.

Moisture Content

Moisture content of antral and extrudedproducts were measured using standardair oven (Model ~To-06 ,SC Dutta &Co, Kolkata) a rding to AOAC(AOAC method of 5th edition)No. 14. 2002.

Expansion ratio: Expansion ratio wasdetermined as the ded prod-uct diameter to e 0 the die.Values reported ere a of30 mea-surements in each and mois-ture combination as r in optimi-zation section.

Density: The density 3 ) wascalculated as ?=4~ = massaverage of extru mean of 30weighing in an ~.."h~I~' ce); D=diameter of e exrrudaretmean of 30measurements er Caliper) inrmn and L= 'erage of extrudatein nnn (mean f ements witha vernier ).

Shear stren Texture Ana-lyzer (model n London, UK)was used in onmression mode to recordthe required extruded prod- .ucts.

Texture Accep . To evaluate thesensory accep e ~ ••extruded prod-uct, a scale 0 00 ng was used(Land and shep er 988). The textureacceptability s re defined as the dis-tance from origin of the mark assignedon the scale by panelists relative to the

central point on the scale which was as-signed as the acceptability score of refer-ence product (a commercial brand ofunflavoured extruded com). The panel-ist was instructed to consider only the tex-ture and ignore the color and flavor. Ev-ery panelist assessed the texture with ref-erence to relative texture acceptabilityof a standard sample coded with the let-ter p, and asked to indicate the score onthe ballot.

Microstructure Analysis:

Scanning Electron Microscope (SEM):

Scanning electron microscope (Jeol, JSM5200, Tokyo, Japan) was used at an ac-celerating voltage of .20 kV to viewextrudate in three dimension and to de-termine the shape and surface feature ofextrudate. Extrudates from all the treat-ments and the control sample weremounted stubs with adhesive tape andsputters coated gold approx 190 A° thickfor 2.5 min at 10 mA before observationwith SEM. One micrograph was taken foreach extrudate sample at 50X magnifi-cation and at 1000 X magnification forunextrudate sample. All the images foreach sample showed representative result.

Antioxidant property study:

The Total Antioxidant .Capacity (TAC)values of extrudate and unextrudate wastested by Randox (TAS) CAT. No. NX2332 (Asadul Haque SK et al2006).

Results and Discussion:

The physical properties of the extrudateobtained from the average of30 measure-ments at 16 different extrusion conditionsare presented in Table 1 for rice, shrimp(Chapra) and Aswagandha extrudates andthe extrudates obtained at different ex-

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17%

ndition are represented in figcts with the most expansion

::2:'::'~_1tile most appropriate texture for=-1E[~1O. n for both the process and was=-_=d at 135°C and 15 % moisture.

Also the greater the expansion, the lowerthe shearing force, the less the shear stressand the greater the textural sensory ac-ceptability.

E.:::=-:J.:~D.produced by extrusion of rice, shrimp and Aswagandha at different extru-ccodmon

Feed Moisture

I 11%

I

13%

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15%

na Te Expansion Shear Shear Density Acceptance·C Ratio force Stress (mg.mm of TextureX YI~ (N) (N/ml) ~) (mmin a

Y1< y3d Y: lOOmm

scale)Y l25.87± 4.35xlOs 0.62 49.860.168 ±D.68xl s .±D.0086 ±2.536

2 21.33 3.89xlOs 0.45 62.11±D.144 ±D.48xls ±D.017 ±8.670

3 23.33 3.45xlOs 0.63 53.11±D.44 ±D.58xls ±D.OQ1 ±3.024

4 24.11 3.77xlOs 0.62 48.96±D.415 ±D.75x1 s ±D.01 ±3.541

5 21.22 4.22xlOs 0.42 56.78±D.06 ±D.35xl s ±D.OOI ±4.045

6 15.02 3.36xlOs 0.36 75.66±O.240 ±O.27xl s ±O.003 ±1.230

7 13- 14.66 3.24xlOs 0.27 80.64±O.266 ±O.35x1s ±O.012 ±0.393

8 16- 16.77 3.36xlOs 0.50 74.66±O.489 ±D.37x1 s ±O.OlO ±5.037

9 16.22 3.98xlOs 0.31 67.88~.06 ±O.n ±O.57x1s ±O.027 ±3.031

10 2 15.26 3.25xlOs 0.30 74.95±O.221 ±O.42xl s ±O.012 ±3.507

11 • .r;~ 16.86 3.45x10s 0.48 70.1±O.168 ±O.46x1s ±O.008 ±2.149

12 25.02 3.88xlOs 0.59 53.46±O.44 ±O.32x1s ±O.006 ±7.768

13 21.23 3.67xlOs 0.48 62.33±O.058 ±O.28x1s ±0.004 ±7.009

14 18.87 3.92x10s 0.31 71.25±O.115 ±O.30xls ±0.004 ±l.179

15 15.4 3.58xlOs 0.33 75.35±O.1l5 ±O.30xl s ± 0.004 ±l.101

16 rss 21.2 3.32xlO 0.63 61.22±D.067 ±O.30xl s ±0.004 ±1.123

. Table-I: R.J dentand response variables of rice , aswagandhaand shrimpa does not essing b-f Average of 30 measurement

Microstru four different temperature process tern-Fig.2 -Fig.3 perature at 120°C-165°C. Figure 2 dis-sis performed tinctly shows three different size granulesshows exp showing protein and carbohydrate present11%,13%, in the granules. In the 'optimal process,

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Assay Response Variable

Thus SEM result thus validate the resultof most expanded product obtained atoptimal process condition. Absence ofstarch granule in all figures indicatedstarch has been completely gelatinized.

I picture of rice, shrimp and aswagandha unextruded flour

picture of extruded product of rice, shrimp and Aswagandhatimum ternperture 135°C.A)11% B)13%C)15% D)17%

~~:.Jxi·dant Capacity (TAC)__ l-Ji.'::s:::::t:~.:e was tested by Randox

- NX 2332 and the re-~,-.~ in Table l.Study of

.••••••••• CClract using the kit showss 54-17.61 mmollKgdry_ 'ithaferinA, which also

validated with the data obtainedfrom USpatent 6713092,2002) which shows1.6%( i.e. 16 mmol IKg dry matter) ofactive Withaferin A (responsible for an-tioxidant activity), available in root & leafextract of Aswagandha. Table 2 clearlyindicated that after cooking, the antioxi-

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of an:::cri:;.z::lt rT!!s::::tdecreases

at highest extrusion temperature at 165°C.Change of antioxidant property with thechange of moisture percentage was insig-nificant and not discussed. Traditionallyextracted Aswagandha with the samecomposition obtained at boiling conditionat 60°C shows lowest value whereasextrudate obtained at high temperatureshort time extrusion process shows higherretention at 120°C.

TAC mmollTroloxlKgofDm

TACIlUlUJl/iroloxlKgofDm

before extrusion

TACmMIlofTrolox

After theextrusion

1.511.591.561.491.1

6.5815.6516.4816.1715.4411.40

Tab e-: - TAC) of rice shrimp and Aswagandha extrudateed by Randox (TAS) CAT. No. NX 2332

Co

The~~.~~~~~c~~;the ~. _

ect

extrucz.e.

ee

vealed nutritious snacks fortified withAswagandha can be processed with re-tention of antioxidant property. Herbalsnacks prepared through extrusion cook-ing shows more retention of antioxidantproperty rather than herbal extract pre-pared through traditional cooking pro-cess. The process of value addition usingherbal antioxidant also need further studyto improve its product quality and judgeits nutritional quality ".as well as to im-prove market acceptability.

Acknowledgements:

I gratefully acknowledge SubhasMukherjee Memorial research Institute,Kolkata, Basic Technology Kolkata pro-viding us technical and instrumental sup-port for carried out the research work.

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