Optimization of processing variables for the development of virgin coconut oil cake based extruded snacks

Abstract

Virgin coconut oil (VCO) is a value added export‐oriented coconut product. One of the major by‐products of VCO called as VCO cake is a rich source of protein (15%) which is presently underutilized. The effect of important variables including percent of VCO cake (20–30%), screw speed (300–350 rpm) and feed moisture (14–18%) on physical, pasting, functional, textural, and sensory attributes of VCO cake based extruded snacks were estimated using Box and Behnken Design. The responses studied were expansion ratio, bulk density, peak viscosity, hardness, water solubility index, water absorption index and overall acceptability of sensory attributes. The optimized conditions obtained for the extrudates were 28.7% VCO cake, 14% feed moisture, and 300 rpm screw speed with the maximum desirability of 0.88. The percentage of protein, carbohydrate, crude fiber, and ash in the optimized sample were 11.14, 74.19, 1.58, and 2.3%, respectively. The promising results suggest that addition of VCO cake has improved the protein content of the extrudates with high consumer acceptability. Practical application Virgin coconut oil (VCO) is a leading value‐added product of coconut. Among the different production methods of VCO, hot processed VCO has more functional compounds such as polyphenols, antioxidants, and phytosterols. Hence, it is mainly used to consume orally. Indian Council of Agricultural Research (ICAR)‐Central Plantation Crops Research Institute, Kasaragod, India, has been transferred the VCO production technology to about 30 entrepreneurs from the last 5 years. The mean recovery of VCO cake during hot process VCO production is estimated at 6.3–8.8% of fresh kernel weight (i.e., 1 kg kernel give 63–88 g VCO cake) of the WCT coconut variety. VCO cake is a rich source of protein. By selling this by‐product in the form of extrudates would definitely give more income to the entrepreneurs apart from residue management. The results indicated that 28.7% VCO cake in the extruded formulation gave a nutritious product with a calorific value of 388 imparted with the natural sweetness of VCO cake.

Assessment of physicochemical, rheological, and thermal properties of Indian rice cultivars: Implications on the extrusion characteristics

“…The water‐soluble portions were consisting of uncoiled and partially disintegrated amylose and amylopectin molecules (Ye et al, 2018). The high shear forces applied by the continuously rotating screw inside the extrusion barrel are responsible for the molecular disentanglement of various carbohydrate polymers and polypeptides (Shameena Beegum et al, 2019). The high value of WSI demonstrated by cultivars PR 123, PR 114, and PR 127 render them as a suitable ingredient for food preparations such as porridges, breakfast cereal, ready‐to‐eat snacks, and weaning food products.…”

“…Extrusion is a powerful food‐processing operation that utilizes high temperature and shear forces to produce a product with unique physical and chemical characteristics (Bobade, Singh, Sharma, Gupta, & Singh, 2021; Yadav, Dalbhagat, & Mishra, 2021). Even though extrusion technology has been significantly employed in the production of various products for instance breakfast cereals, ready to eat products, replacers for bread, instant flours, animal feeds, and fortified/nutritionally rich foods are in current scenarios it has been adopted for the processing of ready‐to‐eat (RTE) instant food products (Bobade et al, 2021; Shameena Beegum et al, 2019). Extrusion implies a competent arrangement of different process vitals such as temperature, pressure, moisture, and mechanical shear that assists the transition of raw materials into a modified cooked product (Kaur, Singh, Singh, & Sharma, 2020; Preethi et al, 2021).…”

“…Extrusion has advantages in terms of adaptability, eminent production output, low cost, energy competence, thermal control, minimum processing time, and the capability and capacity to integrate a broad spectrum of ingredients into a final product (Pandiselvam, Manikantan, Sunoj, Sreejith, & Beegum, 2019; Shameena Beegum et al, 2019). All these feature make it a lucrative approach that can be very efficiently utilized for the instantiation of conventional and indigenous rice‐based products as well as to modify the functional and digestible characteristics of rice grain (Preethi et al, 2021; Yadav et al, 2021).…”

A comprehensive review on the techniques for coconut oil extraction and its application

“…Besides using the coconut oil cake as a raw material, the spent coconut oil cake can also be converted into a nutritious snack to increase the revenue of coconut oil plants as well as reduce the waste produced by the plants. This application is proven to be feasible as the cake is rich in protein as well as other nutrients such as polyphenols and antioxidants [ 79 ]. Coconut oil is used cutting fluid and lubricants in the industry as well.…”

Industrial and culinary practice effects on biologically active polyamines level in turkey meat

“…Response surface methodology (RSM) is a time-saving, valuable, and cost-effective tool that it decreases the number of experiments in a scientific mechanism (Araújo and de Aquino Santana, 2018;Pandiselvam et al, 2019). The optimization of variables or design of a suitable predictive model can be easily obtained by using RSM (Shameena Beegum et al, 2019;Srikanth et al, 2020Srinivas et al, 2020. Central composite design (CCD) is the commonly applied design to evaluate research variables and is also used in this study (Mokhtarian et al, 2014;Sagarika et al, 2018).…”