Physical, Chemical and Functional Attributes of Neera Honey Infused Extrudates

Abstract

Owing to the demand for the consumption of healthy extrudates, this study explored the infusion of neera (coconut inflorescence sap) honey in rice flour, corn flour and coconut milk residue blend-based extrudates. Neera honey, the concentrated coconut inflorescence sap, has numerous nutrients and a natural source of essential vitamins. Hence, the potential of neera honey as a biofortifying compound for the production of healthy extrudates was investigated. The rice and corn based extrudates supplemented with different concentration of neera honey have been prepared until the mix reaches 16 and 20% (w.b.) of feed moisture. Effect of addition of neera honey on the physical properties (expansion ratio, bulk density, specific length), functional properties (water absorption, water solubility, oil absorption), biochemical properties (total carbohydrates, total sugar, reducing sugar, phenolics, flavonoids, antioxidants), color parameters(L*, a*, b*), proximate compositions (moisture content, ash, protein, fat) and mineral profile of extrudates were recorded. Results suggest that addition of neera honey had a significant (p ˂ 0.05) impact on all the physico-chemical parameters evaluated. Incorporation of neera honey (feed moisture −20%) resulted in extrudates with less expansion, high bulk density and specific length, having high sugar, protein, phenolics, vitamin C and antioxidant activity. The combination of 60% rice flour + 25% corn flour +15% coconut milk residue samples infused with neera honey upto 16% feed moisture was found suitable for the preparation of nutritious extrudates based on functional characterization and minerals evaluation.

Physical, thermal, mechanical, and nutritional properties of bitter apple (Citrullus colocynthis L.)

“…The toughness and firmness along the length were observed maximum as compared to width and thickness. A similar study found that the deformation at the flat top position (10.09-35.47 mm) recorded higher values than the ridge top position (6.34-34.92 mm)for different varieties by Pandiselvam et al[43]. Figure4(c) shows that the average rupture force (F) along with the length (L), width (W), and thickness (T) was measured at 154.8 N, 132.3N, and 127.5N respectively.…”

Valorization of corn silk through incorporation in instant mix and analyzing its shelf life by kinetic modelling

“…seed flour to add to the bread and sausage ( Kisambira et al, 2015 ). In another study, the WAC for the WAC for rice flour (2.39%), corn flour (2.18%), and coconut milk residue (7.12%) were observed ( Pandiselvam et al, 2023 ).…”

Chemical, functional, rheological and structural properties of broken rice–barnyard millet–green gram grits blend for the production of extrudates

“…Extruders are used for extrusion cooking, it is a high temperature short time (HTST) process that involves several unit operation like conveying, kneading mixing, and forming of raw materials into intermediate products by passing into a specifically designed die. Food extrusion is a continuous hydrothermal operation that uses a set of high pressure, high shear, and high‐temperature environment within the screw (single or double screw) and barrel (Pandiselvam et al, 2023; Preethi et al, 2021). Extruders are gaining popularity due to the rapid and continuous process that can be used in the food processing industry to make a wide range of food products such as snacks, breakfast cereals, pellet products, pet foods, and pre‐gelatinized flours.…”

“…Extruders are used for extrusion cooking, it is a high temperature short time (HTST) process that involves several unit operation like conveying, kneading mixing, and forming of raw materials into intermediate products by passing into a specifically designed die. Food extrusion is a continuous hydrothermal operation that uses a set of high pressure, high shear, and high-temperature environment within the screw (single or double screw) and barrel (Pandiselvam et al, 2023;Preethi et al, 2021).…”