Skip to main content
ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #353051
Research Project: New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops

Location: Healthy Processed Foods Research

Title: Passion fruit shell flour and rice blends processed into fiber rich expanded extrudates

Author
item DA SILVA ALVES, PRISCILA - Embrapa
item Berrios, Jose
item Pan, James
item RAMIREZ ASCHERI, JOSE - Embrapa

Submitted to: CyTA - Journal of Food
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/13/2018
Publication Date: 9/21/2018
Citation: Da Silva Alves, P.L., Berrios, J.D., Pan, J., Ramirez Ascheri, J.L. 2018. Passion fruit shell flour and rice blends processed into fiber rich expanded extrudates. CyTA - Journal of Food. 16(1):901-908. https://doi.org/10.1080/19476337.2018.1503618.
DOI: https://doi.org/10.1080/19476337.2018.1503618

Interpretive Summary: Novel formulations of passion fruit shell flour and rice blends were processed on a single-screw extruder, into value-added expanded extruded products. The effects of extrusion processing conditions of temperature, feed moisture, and passion fruit shell flour content on the overall expansion, water absorption and solubility of the product the extrudates, were evaluated and their results explained. The processing conditions used to develop the extruded products, caused a marked effect on all the variables studied (expansion, water absorption and solubility). Additionally, the microstructural view of the internal structure and surface appearance of extruded products containing 0-15% passion fruit shell flour showed that their addition led to a decrease in expansion and cell size, increase in thickness of air cell wall and rough surface appearance of the extruded products. This study demonstrated the usefulness of developing extruded products rich in fiber from rice and passion fruit shell flour.

Technical Abstract: Novel formulations of passion fruit shell flour and rice blends were processed on a single-screw extruder, into value-added expanded extrudates. The effects of extrusion processing variables of die temperature, feed moisture, and passion fruit shell flour content on the sectional expansion (SEI), longitudinal expansion (LEI), water absorption (WAI) and water solubility (WSI) indices of the extrudates, were evaluated using a central composite design. The processing variables caused a marked effect on all the independent variables studied (SEI, LEI, WAI, and WSI). Additionally, the microstructural view of the cross-sectional areas, internal structure and surface appearance of extrudates containing 0-15% PFS in their formulation reveiled that the addition of PFS led to a decrease in expansion and cell size, increase in thickness of air cell wall and rough surface appearance of the extrudates. This study demonstrated the usefulness of developing extruded products rich in fiber from rice and passion fruit shell flour.