Extruded Black Gram Flour: Partial Substitute for Improving Quality Characteristics of Indian Traditional Snack
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Accepted Manuscript Extruded black gram flour: partial substitute for improving quality characteristics of Indian traditional snack Laxmi Ananthanarayan, Yogesh Gat, Vikas Kumar, Anil Panghal, Narinder Kaur PII: S2352-6181(17)30132-4 DOI: 10.1016/j.jef.2017.10.001 Reference: JEF 128 To appear in: Journal of Ethnic Foods Received Date: 24 July 2017 Revised Date: 6 October 2017 Accepted Date: 10 October 2017 Please cite this article as: Ananthanarayan L, Gat Y, Kumar V, Panghal A, Kaur N, Extruded black gram flour: partial substitute for improving quality characteristics of Indian traditional snack, Journal of Ethnic Foods (2017), doi: 10.1016/j.jef.2017.10.001. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. ACCEPTED MANUSCRIPT Extruded black gram flour: partial substitute for improving quality characteristics of Indian traditional snack Laxmi Ananthanarayan a, Yogesh Gat b* , Vikas Kumar b, Anil Panghal b and Narinder Kaur b aDepartment of Food Engineering and Technology Institute of Chemical Technology, Matunga, Mumbai-400 019, India bDepartment of Food Technology and Nutrition, Lovely Professional University, Phagwara-144 411, India *Corresponding author: Dr. Yogesh Gat, (Email: [email protected]), Food Technology and Nutrition Department, Lovely Professional University, Jalandhar- 144 411 (India). Abstract Background : During extrusion of black gram flour formation of amylose-lipid complexes lowers down the gelatinization enthalpy of extrudates. While partially gelatinized black gram starch leads to lowering down the water holding capacity and alter functional properties resulting in changing quality attributes of end product upon frying/microwaving/roasting. Methodology : Attempts have been made to improveMANUSCRIPT quality of Indian traditional snack (e.g. papad ) by incorporating extruded black flour as partial substitute for raw (un-extruded) black gram flour. In present work overall quality improvement was achieved by analyzing (a) pre and post frying characteristics (diameter, moisture content, expansion ratio, oil uptake, texture and colour) of papad and, (b) physical properties (colour and viscosity) of fried oil. Results : Four different papad samples were prepared (control papads without addition of papadkhar , papads with use of 3% papadkhar , papads with incorporation of extruded black gram flour at 25% concentration, papads with incorporation of extruded black gram flour at 50% concentration along with 1% papadkhar ) and analyzed along standard market sample. Incorporation of extruded black gram flour in papad resulted in greater expansion with lower oil uptake in fried papad . Further addition of extruded black gram flour permitted use of lower concentrationACCEPTED of papadkhar . Post-frying quality of oil was characterized after numerous frying cycles. Conclusion : Oil used for frying of papads containing highest concentration of papadkhar was effective only up to two frying cycles, after which colour and viscosity increased significantly, adversely affecting quality fried oil. Keywords ACCEPTED MANUSCRIPT Black gram flour; extrusion; pre and post frying characteristics of papad; quality of fried oil MANUSCRIPT ACCEPTED ACCEPTED MANUSCRIPT 1 Extruded black gram flour: partial substitute for improving quality characteristics of 2 Indian traditional snack 3 Abstract 4 Background : During extrusion of black gram flour formation of amylose-lipid complexes lowers 5 down the gelatinization enthalpy of extrudates. While partially gelatinized black gram starch 6 leads to lowering down the water holding capacity and alter functional properties resulting in 7 changing quality attributes of end product upon frying/microwaving/roasting. 8 Methodology : Attempts have been made to improve quality of Indian traditional snack (e.g. 9 papad ) by incorporating extruded black flour as partial substitute for raw (un-extruded) black 10 gram flour. In present work overall quality improvement was achieved by analyzing (a) pre and 11 post frying characteristics (diameter, moisture content, expansion ratio, oil uptake, texture and 12 colour) of papad and, (b) physical properties (colour and viscosity) of fried oil. 13 Results : Four different papad samples were prepared (control papads without addition of 14 papadkhar , papads with use of 3% papadkhar, papads with incorporation of extruded black 15 gram flour at 25% concentration, papads with incorporation of extruded black gram flour at 50% 16 concentration along with 1% papadkhar ) and MANUSCRIPTanalyzed along standard market sample. 17 Incorporation of extruded black gram flour in papad resulted in greater expansion with lower oil 18 uptake in fried papad . Further addition of extruded black gram flour permitted use of lower 19 concentration of papadkhar . Post-frying quality of oil was characterized after numerous frying 20 cycles. 21 Conclusion : Oil used for frying of papads containing highest concentration of papadkhar was 22 effective only up to two frying cycles, after which colour and viscosity increased significantly, 23 adversely affecting quality fried oil. 24 Keywords 25 Black gram flour; extrusion; pre and post frying characteristics of papad; quality of fried oil 26 1. Introduction ACCEPTED 27 India is the centre of diverse food cultures comprising more than 1,000 major and minor ethnic 28 fermented and non-fermented foods [1]. One of the key players in ethnic foods which have been 29 locally and globally marketed is papad . Papad , the traditional ethnic food of India is also known 30 by different names ( papar, papadam, poppadom ) around the country, but this delectable snack ACCEPTED MANUSCRIPT 31 has made itself a vital item in every household. The Indian papad can best be described as a type 32 of tortilla, wafer or flat bread. An integral part of meals in some parts of the country, while just 33 an appetizer in others, the papad has been part of Indian cuisine for what seems like forever. 34 They can come in a variety of types, spices flavored, plain or made of different lentils. However, 35 the papad has been developed mostly over the past couple of centuries or so is having a 36 fascinating history. Traditional ethnic food, viz., papads, pickles and bhujia are predominantly in 37 the hands of small scale sectors having an interesting link to women’s empowerment in the 38 country. However, following economic liberalization, and growth in purchasing power and needs 39 of the consuming class of population, the market for ethnic foods like papad has been growing 40 rapidly both in India and abroad. 41 Papad is a dehydrated snack food made from appropriate mixture of black gram ( Phaseolus 42 mungo ) flour salt and spice powders. Preparation of papad mainly involves rolling dough into a 43 circular shape of 0.5–2.5 mm thickness and then drying to a moisture level of 10–15%. Papads 44 are normally consumed after roasting or frying as an appendage to the full meal. During deep fat 45 frying, heat and mass (moisture and fat) transfer, both within and around the food takes place. 46 Mass transfer (moisture loss and oil uptake), colouMANUSCRIPTr development and texture are the most 47 important factors for describing the quality of fri ed food products. Kinetics of mass transfer, 48 colour and texture change during deep fat frying depend on several factors, such as nature of raw 49 material, initial moisture content, nature of oil, frying temperature and time, product shape and 50 size, pre-treatment [2,3]. 51 Extrusion cooking is a continuous cooking, mixing, and forming process which plays a key role 52 in many food processing industries as a versatile, low cost, and very efficient technology [4]. 53 During extrusion cooking raw materials undergo many chemical and structural transformations. 54 Important transformation occurred during extrusion are starch gelatinization, protein 55 denaturation, complex formation between amylose and lipids, and degradation reactions of 56 vitamins, pigments,ACCEPTED etc [5]. Extrusion cooking has been used increasingly in the production of 57 new and traditional food such as breakfast cereals, baby foods, flat breads, snacks, meat and 58 cheese analogues, and modified starches, etc [6]. 59 Black gram (Phaseolus mungo Roxb ) a major pulse crop of Asian countries is extensively used 60 in preparation of Indian traditional products like idli, dosa and papad . Processing of black gram ACCEPTED MANUSCRIPT 61 has several problems as black gram is difficult to mill due to the presence of vitreous layer of 62 gums and mucilages, which makes it difficult in its use. To overcome these limitations it is 63 necessary to alter the properties of black gram by giving a pretreatment with the help of 64 extrusion and use extruded black gram flour as a processing aid in papad manufacturing to 65 enhances quality of end product upon frying/microwaving/roasting. During extrusion of black 66 gram flour, (i) formation of amylose-lipid complexes lowers down the gelatinization enthalpy of 67 extrudates, (ii) partially gelatinized black gram starch leads to lowering down the water holding 68 capacity and alter functional properties resulting