Optimisation and Evaluation of Ricebean (Vigna Umbellata) Extrusion Process for Downstream Food Processability

Rejaul Hoque Bepary; D. D. Wadikar; C. R. Vasudish; A. D. Semwal; G. K. Sharma

doi:10.14429/dlsj.4.13556

Rejaul Hoque Bepary DRDO-Defence Food Research Laboratory, Mysore-570 011, India
D. D. Wadikar DRDO-Defence Food Research Laboratory, Mysore-570 011, India
C. R. Vasudish DRDO-Defence Food Research Laboratory, Mysore-570 011, India
A. D. Semwal DRDO-Defence Food Research Laboratory, Mysore-570 011, India
G. K. Sharma DRDO-Defence Food Research Laboratory, Mysore-570 011, India

DOI: https://doi.org/10.14429/dlsj.4.13556

Keywords: Extrusion; Processability; Dendrogram; Ricebean; Optimisation; Expansion ratio.

Abstract

Ricebean(Vigna umbellata), a native bean of North-Eastern part of India has not been explored fully for development of convenience foods although it is loaded with various vitamins, minerals, dietary fiber, phytochemicals and bioactive compounds. The effect of extrusion parameters namely moisture content, barrel temperature and screw speed on expansion ratio, extrudate density, and breaking strength was investigated by using response surface methodology. It was observed that moisture content of flour had significant (p<0.05) affect on expansion ratio, extrudate density, and breaking strength of extrudates. The optimal combination of process parameters which resulted in extrudates with maximum expansion ratio but minimum extrudate density and breaking strength were 15 per cent moisture content, 110°C barrel temperature and 350 rpm screw speed. The value of water absorption index, water solubility index, swelling power, oil absorption index, bulk density, true density and colour for optimally extruded ricebean flour (OEF) was found significantly different (p<0.05) whereas value of proximate parameters were insignificant (P>0.05) than the native flour. The OEF was used for different downstream processings such as papadability, friability, steamability, cakeability, gravyability and porridgability and compared with that of native flour for their process quality parameters. The cake prepared with OEF had significantly (p<0.05) less baking time (25 min) than the cake of native ricebean flour (35 min). However, consistency and over all acceptability (OAA) of porridge from OEF was found significantly (p<0.05) higher than porridge of native ricebean flour. Hierarchical cluster analysis on OAA showed that porridgability and cakeability were most influential downstream processes

Author Biographies

Rejaul Hoque Bepary, DRDO-Defence Food Research Laboratory, Mysore-570 011, India

Mr Rejaul Hoque Bepary has obtained his MSc (Food Processing Technology) from Tezpur University, Assam. Presently pursuing his PhD under Bharthiar University, Coimbatore, in the subject “Food Science” at DRDO-DFRL Mysore. He has research experience in the field of food processing and analysis and technology dissemination. He has got eight scientific publications to his credit.

D. D. Wadikar, DRDO-Defence Food Research Laboratory, Mysore-570 011, India

Dr Dadasaheb D. Wadikar, obtained BTech & MTech from College of Food Technology, VNMKV, Parbhani-Maharashtra and PhD (Food Science) from University of Mysore, Mysore. He is currently working as Scientist-‘E’ at DRDO-Defence Food Research Laboratory, Mysore. He has transferred 35 product technologies to different industries. He is recipient of AFSTi Young Scientist Award-2011 and Laboratory Scientist of the year award -2017. His area of expertise is food technologies pertaining to grains including millets, oilseeds and spices.

C. R. Vasudish, DRDO-Defence Food Research Laboratory, Mysore-570 011, India

Mr C.R.Vasudish obtained his MSc (Food Science) he is working at the DRDO-Defence food Research Laboratory, Mysore. He has published 12 research papers and 9 technical reports. He is the recipient of technology group award (2014), Best poster paper award, (2008), Best scientific work award (2010).

A. D. Semwal, DRDO-Defence Food Research Laboratory, Mysore-570 011, India

Dr A.D. Semwal, obtained PhD (Chemistry) from University of Mysore. Currently working as Director, DRDO-Defence Food research Laboratory, Mysore. He has significantly contributed in the development of convenience foods, extrusion technology and extensively worked on the factors affecting the stability of various precooked dehydrated foods.

G. K. Sharma, DRDO-Defence Food Research Laboratory, Mysore-570 011, India

Dr G.K. Sharma, obtained his PhD (Chemistry) from Lucknow University. Currently working as Associate Director at DRDO-Defence Food research Laboratory, Mysore. He has significantly contributed in separation and identification of various flavor and off flavor compounds in processed foods, development of convenience foods, and indigenisation of low cost processed equipments.