Process optimization and product formulation of protein-rich extrudates prepared from soy flour, rice flour and cranberry pomace

Abstract

The main objective of this study was to optimize the soy flour, rice flour, and cranberry pomace contents to develop value-added functional protein-rich extrudate based on their physicochemical properties. In the first phase protein was optimized between five formulations and in the second phase cranberry pomace content was optimized based on the optimized formulation from the first phase. Extrusion was carried out in a single screw extruder with a 40% feed moisture content at 150℃ temperature and 300 rpm screw speed. Physicochemical properties, and rehydration kinetic modeling of extrudates were analyzed. In the first phase, ANOVA (p < 0.05) showed that soy flour and rice flour contents in the formulations affected the quality of the extrudates significantly. A significant impact (p < 0.05) was observed in the quality of extrudates upon varying the cranberry pomace level in the second phase. Increased protein content and pomace level had a negative impact on expansion, hardness, crispness, density, porosity, and WSI. The developed rehydration kinetic modeling using Fick's law had an excellent fit. The overall findings of this study indicated that the extrudates containing 45-60% soy flour and 5-15% cranberry pomace can be successfully used to produce value-added functional protein-rich extrudates commercially.