Effect of process conditions and formulation on physicochemical and functional properties of textured fiber supplement (tomato pomace-rice bran)

Document Type : Research Article

Authors

1 PhD. Student, Department of Food Science& Technology, Ferdowsi University, Mashhad, Iran

2 Assistant Professor, Department of Food Processing, Iranian Academic Center for Education Culture and Research (ACECR), Mashhad, Iran

3 Professor, Department of Food Science& Technology, Ferdowsi University, Mashhad, Iran

Abstract

The food industry generate large amount of wastes annually around the world Food wastes are excellent source of nutritional compounds such as proteins, dietary fibers, antioxidants, and several types of micronutrients Therefore management of recycling food by-products is more valuable with maximum efficiency, in order to manufacture added value and low cost food products. Recently the processing of various types of by- products by extrusion cooking technology has been considered as a high- efficiency process. In this project, the rotatable central composite design was used to investigate the effects of formulation variables containing tomato pomace : rice bran ratio (25: 75-75: 25% w/w), feed moisture content (12-18%) and extrusion conditions including screw speed (120-160rpm) on functional and physicochemical properties of extruded fiber supplement from (tomato pomace- rice bran) including ( oil absorption index, bulk density, color indexes (L،* a*,b*) , antioxidant activity and water activity (aW)). The results showed that properties of extrudates were affected by formulation and extrusion conditions. Enhancement of screw speed increased oil absorption index The addition of fiber supplement increased the color indexes(a*,b*) whereas lightness (L*) and bulk density decreased. Increasing screw speed and moisture content caused a decrease in the antioxidant activity. By increasing moisture content and tomato pomace increased water activity (aW) of extruded products. According to optimization results, to provide a modified fiber supplement for application in dietary foods optimum condition was found to be the tomato pomace : rice bran ratio of (25: 75% w/w), screw speed of (137/63 rpm) and moisture content of (13/26%) that required to obtain oil absorption index (2/60g/g) , bulk density (0/6g/cm3) , lightness (L*)(57/18) , antioxidant activity (35/14) and water activity (aW)(0/17).

Graphical Abstract

Effect of process conditions and formulation on physicochemical and functional properties of textured fiber supplement (tomato pomace-rice bran)

Highlights

  • Food byproducts are excellent source of nutritional compounds such as proteins, dietary fibers, antioxidants, and several types of micronutrients
  • Most of these byproducts are inappropriately disposed causing environmental issues.
  • It is vital to reuse industrial byproducts in order to manufacture added value and low cost food supplements.
  • Extrusion is an important process to eliminate microbial contamination and improve the technological and functional properties of fiber supplements from Food by products in industrial scale and high efficiency.
  • The blend proportions under optimum extrusion conditions had improved nutritional quality with tomato pomace: rice bran ratio 25: 75% w/w, screw speed 137.63 rpm and moisture content 13/26%.

Keywords

Main Subjects

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Innovative Food Technologies
Volume 6, Issue 4
August 2019
Pages 549-565

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History

  • Receive Date: 26 November 2017
  • Revise Date: 06 January 2018
  • Accept Date: 10 January 2018

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