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Stability of Tocopherols and Retinyl Palmitate in Snack Extrudates K

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Stability of Tocopherols and Retinyl Palmitate in Snack Extrudates K JFS: Sensory and Nutritive Qualities of Food Stability of Tocopherols and Retinyl Palmitate in Snack Extrudates K. SUKNARK, J. LEE, R.R. EITENMILLER, AND R.D. PHILLIPS ABSTRACT: Fish- and peanut-containing half-products were obtained by extruding and drying tocopherol- and retinyl palmitate-fortified mixtures of tapioca starch and minced fish or partially defatted peanut flour (PDPF 60:40, wet basis). Half-products were puffed by deep-fat frying. Vitamins were determined simultaneously at each step of snack production using a direct solvent extraction method. Extrusion significantly reduced the content of tocopherols and retinyl palmitate in both products. Reduction of retinyl palmitate in fish and peanut extrudates during snack production was 48% and 27%, respectively. Final products contained more tocopherol than interme- diates because of the high tocopherol content in the frying oil and its uptake. Keywords: extrusion, fish, peanut, retinol, tocopherol Introduction (1990). Reviews on the effect of extru- which is functional as an antioxidant. In XTRUSION HAS BEEN USED TO PRO- sion-cooking, especially on nutritional foods, tocopherols are used as antioxi- Educe a wide variety of foods such as quality of plant proteins, were also re- dants because the hydroxyl group of snacks, ready-to-eat cereals, textured ported by Phillips (1989) and on vitamin the chromanol ring in tocopherols acts vegetable protein, confectioneries, and retention, as reported by Killeit (1994). as an electron donor or a free-radical pet foods. To increase protein content Vitamins have different stability prop- acceptor. This reaction can delay the and nutritive value, various protein erties because of their different chemi- rate of oxidation of autoxidative species sources such as fish or peanut flour cal structures (Killeit 1994). Degradation (Nawar 1985; Counsell 1993) by sup- can be included in snack formulations of vitamins is dependent on factors en- pressing the formation of lipid peroxy prior to extrusion. Fish protein has an countered during food processing and radicals, and preventing propagation of excellent nutritive value because it con- storage, such as temperature, oxygen, the chain reaction (Sherwin 1978; Bur- tains essential amino acids and is highly light, moisture, pH, and exposure time. ton and Ingold 1986). The antioxidant digestible (Haard 1995). Moreover, fish Killeit (1994) reported that the retention activity of g- and d-tocopherols is high- is a good source of fat-soluble vitamins of vitamins decreased during extrusion, er than that of a- and b-tocopherols in such as vitamin E, found in flesh, and with an increase in barrel temperature most matrices (Nawar 1985; Rankin and vitamin A and D, found in liver (Exler and screw speed and a decrease in Pike 1993; Giese 1996). and Weihrauch 1976). Fish also contains moisture content, throughput, and die Both saponification and direct sol- several polyunsaturated fatty acids diameter. The present study seeks to vent extraction can be used to extract such as linoleic acid, eicosapentaenoic extend these observations to a previ- vitamins A and E from food materials acid, and docosahexaenoic acid (Exler ously uninvestigated system: tapioca prior to quantification (Ball 1988; Eiten- and Weihrauch 1976; Erickson 1992; starch mixed with either peanut flour miller and Landen 1995, 1999). Because Ackman 1995). Additionally, fish flavor or fish tissue that is processed in a twin- of simplicity, cost and time-saving abili- is desirable in snacks produced for the screw machine to produce half-prod- ties, direct solvent extraction is often international market. Peanut is a good ucts, then expanded by deep-fat frying. chosen over saponification as the ex- source of protein and essential fatty ac- Vitamin A can be characterized as a traction method of choice. A solvent or ids, such as oleic acid and linoleic acid long chain alcohol (Ottaway 1993). It is solvent mixtures appropriate for vita- (Adsule and others 1989). Peanut oil sensitive to oxidation in the presence min A and E extraction must effectively contains 76 to 82% oleic acid, and 30 to of oxygen, light, heat, and catalysts of penetrate the tissue and break lipopro- 35% linoleic acid (Woodroof 1983). It is oxidation (Olson 1990; Ottaway 1993). tein bonds, while minimizing oxidative also an excellent source of certain min- The ester forms, such as retinyl palmi- destruction, in order to efficiently re- erals (for example, phosphorus, calci- tate (RP) and retinyl acetate, are more move vitamin components from the um, magnesium, and potassium) and stable than retinol; therefore, they are food matrix (Ball 1988; Eitenmiller and vitamins (such as thiamine, riboflavin, used for food fortification (Olson 1990; Landen 1995, 1999). Landen (1982) suc- biotin, and folic acid) (Adsule and oth- Eitenmiller and Landen 1999). The bea- cessfully developed a method for the ers 1989). dlet forms of vitamin A are produced determination of RP and a-tocopherol Extrusion has both advantages and with gelatin, starch, gums, and other acetate in infant formulas, using the detrimental effects on the nutritional components or a combination of in- solvent mixture of isopropanol and me- quality of food. The changes in the gredients as encapsulating agents to thylene chloride. Vitamins were sepa- chemical and nutritional qualities dur- add oxidation stability and modify rated by high- pressure gel permeation ing extrusion-cooking have been re- functional properties (O’Brien and chromatography prior to quantification viewed by Bjorck and Asp (1983), Chef- Roberton 1993). on reversed-phase liquid chromatogra- tel (1986), and Camire and others Vitamin E is an essential nutrient phy (LC). Recently, Lee and others © 2001 Institute of Food Technologists Vol. 66, No. 6, 2001—JOURNAL OF FOOD SCIENCE 897 Sensory and Nutritive Qualities of Food Tocopherol and Retinyl Palmitate in Snacks . (1999) analyzed all-rac-a-tocopheryl natural a-, b-, g-, and d-tocopherol on Before processing, the mixtures were acetate, tocopherols, and RP in extrud- a gum acacia carrier. Dry vitamin A thawed at 7 8C for 12 h. Each fish blend ed weaning foods, using isopropanol palmitate, Type 250-SD in beadlet form was prepared in duplicate batches. and hexane/ethyl acetate as an extract- (250,000 IU/g) was provided by Hoff- Approximately 8-kg batches of the ing solvent, followed by quantification mann-La Roche Inc. (Nutley, N.J., peanut flour mixture were prepared by with normal-phase LC. The recoveries U.S.A.). The dry vitamin A palmitate mixing 60% tapioca starch and 40% for RP and all-rac-a-tocopheryl acetate contained RP, modified starch, sucrose, PDPF without water (3.31 kg tapioca were 98.6% and 103.2% for extruded fractionated coconut oil, butylated hy- starch and 2.20 kg PDPF). Tocopherols soybean products, respectively. Like- droxytoluene (BHT), sodium benzoate, and RP were added (as described above wise, Lee and others (1998) successfully and sorbic acid. Tocopherols were add- for the fish product). Five-hundred applied direct solvent extraction to the ed at 0.02% by weight of the fat content grams of vitamin pre-mix were slowly analysis of vitamin E in peanuts and of the finished products (Nawar 1985), and gradually added and blended with tree nuts. based on preliminary experiments the rest of the tapioca starch and PDPF Suknark and others (1999) previously showing fat content in final products to in a mixer (Model N-50G, Hobart reported the successful production of be 37 to 41%. Tocopherol addition as- Mfg.Co., Troy, Ohio, U.S.A.) which was fish- and peanut-based snacks using sumed a final fat content of 41%. RP equipped with a flat beater, and operat- twin-screw extrusion. These foods were was added to the ingredient mixture to ed at low speed (Speed 1) without water found to be acceptable by consumers provide approximately 250 retinol addition for 30 min. The moisture con- (Suknark and others 1998). Since such equivalents per serving (28 g) in the fin- tent of this blend was adjusted to 40% extruded foods can be used to deliver ished products. This concentration of directly in the extruder during the ex- micronutrients, the objective of this vitamin A provides approximately 25% trusion process with a calibrated, pro- study was to determine the stability of of the Required Daily Allowance (RDA) portioning pump (Type N-P31, Bran & RP and tocopherols in both fish- and for adults (FAO 1996). Lubbe, Buffalo Grove, Ill., U.S.A.). This peanut-based foods during extrusion approach was used because the tapioca and frying. Reagents and standards starch/PDPF blend became sticky and The a-, g-, and d-tocopherol stan- difficult to feed, if adjusted to 40% wa- Materials and Methods dards, all-trans RP, and BHT were ob- ter prior to extrusion. After blending, tained from Sigma Chemical Co. (St. the mixture was packaged, stored, and Tapioca starch Louis, Mo., U.S.A.). The b -tocopherol thawed as described for the fish-based Tapioca starch was obtained from was obtained from Henkel Corporation product. Each peanut blend was also National Starch and Chemical Co., (La Grange, Ill., U.S.A.). All the chemi- prepared in duplicate. Bridgewater, N.J., U.S.A. cals and solvents were of high-perfor- mance liquid chromatography (HPLC) Extrusion processing Minced fish grade. Hexane, isopropanol, ethyl ace- A co-rotating twin-screw extruder Catfish were purchased live and fil- tate, and anhydrous magnesium sulfate (Model MPF 1700-30, APV Baker Ltd., leted at the DeKalb Farmer Market in were obtained from J.T. Baker Co. (Phil- Newcastle-U-Lyne, England) with a Atlanta, Georgia. Belly flaps and fillets lipsburg, N.J., U.S.A.). length-to-diameter ratio of 25:1 was prepared from catfish were minced in a used. The length and diameter of the belt-and-drum mechanical meat sepa- Sample preparation extruder barrel were 750 and 30 mm, rator (Yasagiya Machinery Work Ltd., Approximately 8-kg batches of tapi- respectively.
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