14F-8 |
Comprehensive utilization of bitter apricot (Prunus armeniaca) kernels II. making instant porridge |
H. ZHANG1, T. Yu2, and J. Shui2. (1) Cereal and Food Sciences, North Dakota State University, 113 Harris Hall, Fargo, ND 58105, (2) Department of Food Science, Beijing Agricultural College, Beijing, 102206, China The apricot kernel residues left over after oil extraction have high protein content. Apricot kernel porridge is a traditional nutraceutical dish made by cooking apricot kernels with cereal flours and served on the spot. Extrusion processing cooks its products. This study aims to make powder for instant porridge from apricot kernel residues. Tapioca starch was used in the formula because of its good puffing property, while rice flour was chosen because it matches the white color of apricot kernel. Both single-screw and twin-screw extruders were employed. Extruded products were ground into powder, and mixed with hot water to make an instant porridge. 14 taste panelists performed the sensory evaluation based on the rapidness of powder dissolved into water, and also based on the apricot kernel flavor, color, mouth feel and overall acceptability of the porridge. Extrusion effect was measured by expansion rate and á-starch percentage in the extruded product. The measurement of the percentage of á-starch was based on the method used in the instant noodle industry. Results indicated that temperature during extrusion played a critical role in sensory quality. A 100 oC treatment produced a product with puffing texture (facilitates grinding), white color and strong apricot kernel flavor. 135 oC produced a product with more puffing texture, slight brown color, but scarce apricot kernel flavor. And the ratio among apricot kernel, rice and tapioca starch in the formula also determined the sensory attributes of the product. A ratio of 3:4:3 achieved optimum overall acceptability in the experiment. A higher temperature and proportion of starchy materials in the formula were good for extrusion. A twin-screw extruder had a better capacity to extrude formula higher in apricot kernel than a single-screw one. The study implies that a powder for instant porridge can be made by extrusion of the apricot kernel residues.
Session 14F, Product Development: General
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