Antioxidant activity and polyphenolic compound stability of lentil-orange peel powder blend in an extrusion process

• Published in: Journal of food science and technology 2017-03, Vol.54 (4), p.954-963
• Main Authors: Rathod, Rahul P., Annapure, Uday S.
• Format: Article
• Language: English
• Subjects: antioxidant activity; Antioxidants; Bioactive compounds; Biocompatibility; Biomedical materials; Carbohydrates; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cooking; Dependent variables; extrusion; Extrusion dies; Extrusion rate; fiber content; flavonoids; Food Science; Fruits; Heating; High temperature; Legumes; lentils; Moisture content; Nutrients; Nutrition; Nutritive value; Orange peel; orange peels; Original; Original Article; Phenolic compounds; Phenols; Physicochemical properties; Polyphenols; Powder; Process parameters; raw materials; ready-to-eat foods; Response surface methodology; Sensory properties; Snack foods; snacks; Stability; Studies; Surgical implants; temperature; Temperature effects; water content
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-016-2383-9

Lentil contains substantial amount of protein, carbohydrate, fibre and other nutrients and orange peels powder rich in carbohydrate and fiber content The present study was aimed to investigate the effects of extrusion processing parameter on the level of total phenolic content (TPC), total flavonoid content (TFC), total tannin content and antioxidant activity of lentil-orange peel powder blend, also to investigate the possibility of blend as a candidate for production of protein rich extruded product by using response surface methodology. It was observed that, the physicochemical properties and sensory characteristics of lentil-orange peel based extrudate were highly dependent on process variables. The blend of lentil and orange peel powder has a huge potential for extrusion to produce ready-to-eat extruded with good acceptance. The overall best quality product was optimized and obtained at 16% moisture, 150 °C die temperature and 200 rpm screw speed. Extrusion process increased nutritional value of extruded product with TPC and TFC of 70.4 and 67.62% respectively and antioxidant activity of 60.6%. It showed higher stability at 150 °C with intermediate feed moisture content and despite the use of high temperatures in the extrusion-cooking is possible to minimize the loss of bioactive compounds to achieve products. Thus, results indicated that blend of lentil and orange peel may be used as raw material for the production of extruded snacks with great nutritional value.