Standardization of deep‐frying process and their effects on storage stability of pineapple pomace powder‐incorporated rice‐based extruded product. Issue 7 (5th April 2019)

• Record Type: Journal Article
• Authors: Raleng, Angam; Singh, Amarjit; Chavan, Prasad; Attkan, Arun; Singh, Baljit
• Is Part Of: Journal of food processing and preservation. Volume 43:Issue 7(2019)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2019-04-05
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.13950
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: Ready‐to‐eat pineapple pomace powder‐incorporated fried extrudates prepared under optimized extrusion processing parameters were deep‐fried at temperature of 160–180°C for 5–15 s using rice bran oil to study the bioactive properties of extruded snack foods and their effect on storage stability under different packaging materials. Results showed that extruded products fried at 180°C for 15 s has the highest acceptability (6.33) with least hardness (9.59 N) and better color value. Extruded products fried at desired deep‐frying condition were stored for determination of shelf life stability under aluminum‐coated laminate (ACL) and low‐density polyethylene. Results showed that ACL packaging material was more effective in terms of least increase of free fatty acids (0.65%), peroxidase value (4.23 meq/kg), and better retention of color value "L, " "a, " and "b." Products packed in ACL packaging material were shelf stable for 4 months with better quality retention. Practical applications: Evaluated deep‐frying condition, e.g., temperature and time combination will be helpful for the entrepreneurs for standardization of their processing technology to get the maximum consumer acceptability to their product. The study will also be helpful for selection of packaging material for extruded product in order to maintain the product shelf stable in the market.