See discussions, stats, and author profiles for this publication at: https://www.researchgate.

net/publication/354888735

Functional and structural characteristics of extruded snack product

incorporated with fish powder from a lean fish

Article  in  Research Journal of Biotechnology · September 2019

CITATION READS

1 54

1 author:

P. Ganesan
Tamil Nadu Fisheries University (TNFU)
11 PUBLICATIONS   29 CITATIONS   

SEE PROFILE

All content following this page was uploaded by P. Ganesan on 28 September 2021.

The user has requested enhancement of the downloaded file.

Research Journal of Biotechnology
Functional and structural characteristics of extruded
snack product incorporated with fish powder
from a lean fish
Ganesan P.1*, Rathnakumar K.2, Brita Nicy A.1, Velayutham P.1, Jeyashakila R.1 and Anand S.3
1. Fisheries College and Research Institute, Tamil Nadu Fisheries University, Thoothukudi-08, INDIA
2. College of Fisheries Engineering, Tamil Nadu Fisheries University, Nagapattinam, INDIA
3. Erode Centre for Sustainable Aquaculture, Tamil Nadu Fisheries University, Bhavanisagar, INDIA
Abstract
Extruded snack products were prepared using corn
flour, rice flour, dhal, pepper, salt and water. 8% of
lizardfish powder was incorporated into the extruded
snack product. FTIR spectra of ingredients and
extruded products were analyzed. The peaks obtained
in the spectra were assigned to different functional
groups and the shifts in peaks were studied. A random
conformation of the protein was evident but not an
aggregation of polypeptides in the extruded products.
There was no indication of retrogradation in any of the
snack products, meaning good retention of the
nutrients in the product and lower degradation.
Microstructure analysis of control extruded snack and
extruded snack with lizard fish powder was performed
by Scanning Electron Microscopy (SEM). All the
extruded snack products had porous, open-celled
structures. All the extruded snack products had damage
and breaking in continuous symmetrical structure.
Large numbers of flattened and sheared granules were
also seen in all the extruded snack products.
Keywords: Extruded snack, microstructure,
lizardfish.
Introduction
Application of Fourier transform infrared (FTIR)
spectroscopy in food can provide information regarding the
functional components within them. Extruded snack has a
very important position in the snack industry. FTIR spectra
of extruded starch–cellulose foams, starches and cellulose
were studied1. The studies on infrared spectroscopy in the
spectral region of 800–1200 cm-1 were performed and used it
to investigate the changes in starch structure of raw and
extruded Gelose 80 and their enzyme- indigestible residues2.
Physical properties and FTIR analysis of rice-oat flour and
maize-oat flour based extruded products incorporated with
olive pomace were studied3. The FTIR spectra of different
dietary fiber levels in extruded rice grains were studied4.
However, studies related to extruded snacks incorporated
with fish powder from lean fish such as lizardfish are not well
explored.
Scanning electron microscopy of snack products such as
Vol. 14 (9) September (2019)
Res. J. Biotech
*ganesan@tnfu.ac.in
extruded snacks can be used to observe the microstructure of
the product. Incorporation of different ingredients affects the
microstructure of products. The effect of fibre-protein
additions and process parameters on the microstructure of the
corn extruded products was studied5. Sugar replacement by
citrus fibre had effects on the structural properties of wheat-
corn based extruded products6. However, the effects of
incorporating fish into extruded products on microstructure
are not well observed.
Lizardfish, being a lean fish is rich in protein content and low
in fat content. Moreover, the protein from fish is generally
considered superior to that sourced from terrestrial animals
and has better digestibility. Even though inclusion of fish in
snack product has high potential in terms of nutritional
quality, their effect on functional and structural
characteristics should be studied. This study aims to analyze
the functional and structural characteristics of extruded snack
product incorporated with fish powder from a lean fish
(Saurida tumbil).
Material and Methods
The study was conducted from June 2018 to January 2019 in
which fish powder from lizardfish was prepared and
incorporated in the extruded snack.
FTIR,
Preparation of Fish Powder: Lizardfish (Saurida tumbil)
procured from Thoothukudi fishing harbour were iced
immediately, kept in an insulated box and transported
immediately to the laboratory. The fishes were de-scaled,
eviscerated and washed with potable water. Head and bones
were not removed. The dressed lizardfish were steamed
under normal atmospheric pressure. The cooked lizardfish
was cooled to room temperature and then dried in an oven
drier at 65±5 °C. The dried lizardfish was powdered in a
domestic mixer, sieved and packed in aluminium lined
polyethylene pouches for further use.
Preparation of Extruded Snack: Cooked dried lizardfish
powder (8%) was mixed with a known quantity of corn flour,
rice flour, dhal flour, pepper and salt to which 8% of water
was added. These ingredients were properly hand mixed and
equilibrated for one hour. It was then passed through the
twin-screw extruder (co-rotating twin screw extruder - Basic
Technology Pvt. Ltd., Kolkata). The operating conditions of
the twin-screw extruder were set up as per the previous
works7. Control extruded snacks were also prepared without
the incorporation of lizardfish powder. The extruded snacks
64
Research Journal of Biotechnology
thud prepared were collected and packed in aluminium lined
polyethylene pouches.
Analysis of functional changes by FTIR (Fourier
Transform Infra-Red Spectrophotometer): Major
ingredients used in the preparation of extruded snacks viz.
corn flour, rice flour and dhal flour and lizardfish powder
and the extruded snacks were subjected to FTIR analysis.
The samples were placed on to the crystal cell and the cell
was clamped into the mount of FTIR Spectrometer. The
signal was collected from range of 400-4000 cm-1 in 32
scans at a resolution of 4 cm-1 and was ratioed against a
background spectrum recorded from the clean empty cell at
25 0C.
Analysis of structural changes by SEM (Scanning
electron microscopy): Scanning electron microscope
(ZEISS sigma VP, Germany) was used to view extruded
snacks in three dimensions and to determine the
microstructure of the products. The extruded snack sample
was mounted on SEM stub using double sided adhesive tape
and was coated with platinum. An accelerating potential of
5KV was used during micrography.
Results and Discussion
Functional changes by FTIR: FTIR spectrum was
analyzed to examine the functional interaction that took
place during the formulation and processing of the extruded
snack products. The FTIR spectra were collected in the
transmission mode using FTIR Spectrometer for the major
ingredients viz. corn flour, rice flour, dhal and lizardfish and
also the final products viz. control extruded product and
extruded product with lizardfish powder and the possible
assignments of FTIR peaks are given in table 1.
In a study, the FTIR spectra of tapioca, corn and sago had 8
major peaks in the region of 800-1400 cm-1 at around 1420
cm-1, 1380 cm-1, 1242 cm-1, 1155 cm-1, 1080 cm-1, 1019
cm-1, 930 cm-1 and 860 cm-1 wave number with slight shifts
but were absent in fish. It was also observed that FTIR spectra
of fish found 12 peaks among which major ones were amide
A (3447 cm-1), amide B (2926 cm-1), amide I (1651 cm-1),
amide II (1544 cm-1), amide III (1240 cm-1) and amide VI
(609 cm-1). Similar peaks were observed in the present
study8. However, in the present study, the peak at 1425
cm-1 was obtained for rice flour but not for the other
ingredients.
Moreover, the peak around 1383 cm-1 was present in rice
flour and corn flour but was not observed in lizardfish
powder. The peak at 1242 cm-1 was found only in dhal. The
peak at 1155 cm-1 was found in all the ingredients. The peaks
around 1080 cm-1 and 860 cm-1 were found in all the
ingredients from plant source but were not found in fish
powder. Peaks around 1020 cm-1 were found in all the
ingredients except lizardfish powder and the absence could
probably be due to fewer frequencies. Peaks around 932
cm-1 were found in all the ingredients from plant source
65
Vol. 14 (9) September (2019)
Res. J. Biotech
except dhal. Peaks around 2925 cm-1 were found in all the
organic ingredients. Peaks around 1656 cm-1 were found in
all the organic ingredients. Peaks around 1547 cm-1 were
found in dhal and lizardfish powder.
During retrogradation, the structure of the starch becomes
more ordered and therefore peak narrowing occurs in the
1300-800 cm-1 range of the spectrum9-11. However, in the
present study, there was no evident narrowing of peaks in this
region after extrusion, which revealed that there was no
retrogradation in this process. Similarly, indication of
occurrence of retrogradation was not evident from FTIR in
starch extruded products11. Contradictorily, retrogradation
processes was reported in seafood crackers using FTIR
analysis8.
Studies conducted on the FTIR peaks of corn and oat flour-
based extruded products revealed the presence of carboxylic
ester carbonyl peak at 1740 cm-1 (associated with lipids), the
amide I and II peaks at 1650 cm-1 and 1550 cm-1, (originating
from proteins) and the carbohydrate peaks between 1100
12
cm-1 and 1000 cm-1 .
In the present study, similar peaks were found around 1743
cm-1 in dhal, corn flour and lizardfish powder, 1656 cm-1 in
all the ingredients, 1549 cm-1 in all the ingredients and peaks
between 1100 cm-1 and 1000 cm-1 were found in all the major
ingredients in this study.
Protein denaturation and aggregation are likely to occur
during extrusion process13. In the present study, the
formation of peak around 1640 cm-1 in the extruded snacks
could be the indication of changes in protein structure.
Similarly, the FTIR spectra of dietary fiber and protein
fortified rice based extruded products had strong absorption
peak for –COOR or –CHO in the C=O bond stretching
4
vibration at 1639 cm-1 .
However, structural distortion and domain interactions,
typically α-helical, β-sheet and random structures are
assigned to peaks in the ranges of 1650 cm-1 to 1658 cm-1,
1620 cm-1 to 1635 cm-1 and 1640 cm-1 to 1650 cm-1. It was
also reported that aggregated polypeptides at either1615
cm-1 or 1685 cm-1 were not observed in the present study
which revealed that there was no aggregation of polypeptides
during the extrusion process14. Another study suggested a
random conformation but not an aggregated state of the
proteins in the extruded products12.
In the present study, O–H stretching vibrations were found
around 3600 cm-1 to 3200 cm-1, probably due to the presence
of hydroxyl ion and water molecules4.
Scanning Electron Microscopy (SEM) of extruded snack
products: Microstructure analysis of control extruded
snacks and extruded snacks with lizard fish powder were
performed by Scanning Electron Microscopy (SEM) and
results are given in fig. 1 and fig. 2.
Research Journal of Biotechnology
In this present study, extruded snack products had porous,
open - celled structures. Similar to the results, the extruded
products had damage and breaking in continuous
symmetrical structure15. Extrusion cooking destroys the
granular structure of starch and also cleave α (1·4) and (1-6)
bonds in starch molecules under severe conditions such as
high temperature16. Similar results were found in the present
study and large numbers of flattened and sheared granules
were seen in all the extruded snack products. Similarly, the
Vol. 14 (9) September (2019)
Res. J. Biotech
microstructures in other extruded products also had
granules17.
In extruded snack with lizardfish powder, the structural non-
uniformity was higher compared to the control extruded
snack which could have resulted in the comparatively higher
hardness and slightly lower acceptability. Similar results
were observed in extruded snacks prepared with blends of
rice starch-pea protein snacks.18

Table 1
Assignments of FTIR peaks of ingredients and extruded snacks
S.N. Rice Dhal Corn Control Lizardfish Lizardfish Assignments
flour flour extruded powder extruded
snack snack
1 3419 3418 3423 O-H
2 3405 O-H
3 3377 O-H
4 3014 C-H (stretch)/N-H
5 2927 2927 2925 2925 2925 2925 C-H/N-H
6 2855 2854 C-H (symmetric)/N-H
7 2362 2361 2361 2362 2362 2362 N=H
8 2341 2340 2341 2341 2341 2341 C-O vibration
9 2159 2156 SCN
10 1744 1743 1742 1744 1743 C=O/ Asp-96
11 1656 1656 1656 1656 1658 C=C/N-H in plane blend
12 1639 1639 C=C/N=H
13 1563 1563 N-H bending
14 1547 1547 1549 1547 N-H out of plane
15 1531 N-H
16 1463 CH2 bending modes
17 1444 1443 CH3 bend/CN band
1425 C–N stretching/ – in – plane OH
18 bending
19 1409 1409 C-H bending
20 1383 1384 1384 1383 C-H bending
21 1242 1242 C-O/C-F stretch
22 1156 1155 1156 1155 1159 1155 C-F Stretch /C-O/C-N stretch
23 1116 C-F Stretch /C-O/C-N stretch
1081 1080 1080 1080 1081 P=O stretching/C-F Stretch /C-
24 O/C-N stretch
25 1020 1020 1020 1024 1023 C-O
26 930 932 933 933 P-O-C Stretch
27 880 N-H wag amines
28 860 860 860 854 855 C-H(bend)/ N-H wag amines
29 765 763 764 761 762 C-Cl/C-H(bend)/ N-H wag amines
30 708 706 C-Cl/C-H(bend)/ N-H wag amines
31 670 669 670 670 670 670 C-Br/N-H wag amines
32 615 609 C-Br
33 576 576 577 577 577 C-I
34 531 533 534 529 C-I
35 468 466 Vibrations of PO4

66
Research Journal of Biotechnology
Fig. 1: SEM image of control extruded snack product (without fish Powder)
Fig. 2: SEM image of extruded snack product with lizardfish powder
Conclusion
FTIR analysis revealed that there was no retrogradation and
aggregation of polypeptides and showed slight structural
changes in protein. It indicated the process does not have
much nutritional changes which implies the retaining of
nutrients in this process due to high temperature and short
time extrusion process. The structural non-uniformity was
highly visible in extruded snack product incorporated with
lizardfish powder than control extruded snack product.
Acknowledgement
The authors wish to thank the Vice-Chancellor, Tamil Nadu
Dr. J. Jayalalithaa Fisheries University, Nagapattinam for
providing the facilities to carry out this research.
67
Vol. 14 (9) September (2019)
Res. J. Biotech
References
1. Guan J. and Hanna M.A., Selected morphological and functional
properties of extruded acetylated starch–cellulose foams,
Bioresource Technology, 97(14), 1716–1726 (2006)
2. Shrestha A.K., Ng C.S., Lopez-Rubio A., Blazek J., Gilbert E.P.
and Gidley M.J., Enzyme resistance and structural organization in
extruded high amylose maize starch, Carbohydrate Polymers,
80(3), 699–710 (2010)
3. Ying D., Hlaing M.M., Lerisson J., Pitts K., Cheng L.,
Sanguansri L. and Augustin M.A., Physical properties and FTIR
analysis of rice-oat flour and maize-oat flour based extruded food
products containing olive pomace, Food Research International,
100(1), 665-673 (2017)
Research Journal of Biotechnology
4. Liu X., Zhao J., Zhang X., Li Y., Zhao J., Li T. and Qiao L.,
Enrichment of soybean dietary fiber and protein fortified rice grain
by dry flour extrusion cooking: the physicochemical, pasting, taste,
palatability, cooking and starch digestibility properties, RSC
Advances, 8(47), 26682–26690 (2018)
5. Kasprzak M., Rzedzicki Z., Wirkijowska A., Zarzycki P., Sobota
A., Sykut- Domańska E. and Błaszczak W., Effect of fibre–protein
additions and process parameters on microstructure of corn
extrudates, Journal of Cereal Science, 58(3), 488–494 (2013)
6. Pitts K.F., McCann T.H., Mayo S., Favaro J. and Day L., Effect
of the sugar replacement by citrus fibre on the physical and
structural properties of wheat- corn based extrudates, Food and
Bioprocess Technology, 9(11), 1803–1811 (2016)
7. Ganesan P., Rathnakumar K., Nicy B.A. and Vijayarahavan V.,
Improvement of nutritional value of extruded snack product by
incorporation of blanched dried fish powder from sardine and
Lizard fish and selection by organoleptic evaluation, Journal of
Entomology and Zoology, 5(6), 2552-2554 (2017)
8. Ramesh R., A study on the functional interaction during the
formulation of shelf stable seafood crackers, M.Sc., Thesis
Submitted to the Tamil Nadu Fisheries University, Thoothukudi
(2017)
9. Karim A.A., Norziah M.H. and Seow C.C., Methods for the study
of starch retrogradation, Food Chemistry, 71(1), 9-36 (2000)
10. Wilson R.H., Goodfellow B.J., Belton P.S., Osborne B.G.,
Oliver G. and Russell P.L., Comparison of Fourier-Transform mid
infrared-spectroscopy and near-infrared reflectance spectroscopy
with differential scanning calorimetry for the study of the staling of
bread, Journal of the Science of Food and Agriculture, 54(3), 471-
483 (1991)
11. Castlejohn C.A., Analysis of changes in structure and moisture
in starch extrudates during storage using micro-CT and MRI
imaging techniques, Dissertation of the Doctor of Philosophy, The
68
View publication stats
Vol. 14 (9) September (2019)
Res. J. Biotech
University of Georgia, Athens, Georgia (2012)
12. Cremer D.R. and Kaletunc G., Fourier transform infrared micro
spectroscopic study of the chemical microstructure of corn and oat
flour-based extrudates, Carbohydrate Polymers, 52(1), 53–65
(2003)
13. Kazemzadeh M., Aguilera J.M. and Rhee K.C., Use of
microscopy in the study of vegetable protein texturization, Food
Tech., 36, 111–118 (1982)
14. Fabian H. and Schultz C.P., Fourier transform infrared
spectroscopy in peptide and protein analysis, In Meyers R.A., eds.,
Encyclopedia of Analytical Chemistry, Chichester, Wiley, 5779–
5803 (2000)
15. Sharma R., Kumar R., Srivastava T. and Saxena D.C., Textural
and Microstructural Properties of Extruded Snack prepared from
rice flour, corn flour and deoiled rice bran by twin screw extrusion,
International Journal of Computer Applications, Special issue,
807-812 (2015)
16. Chinnaswamy R. and Hanna M.A., Physicochemical and
Macromolecular Properties of Starch-Cellulose Fiber Extrudates,
Food Structure, 10(3), 229-239 (1991)
17. Bhattacharyya P., Ghosh U., Gangopadhyay H. and
Raychaudhuri U., Physicochemical characteristics of extruded
snacks prepared from rice (Oryza sativa L), corn (Zea mays L) and
taro (Colocasia esculentaL) Schott by twin screw extrusion,
Journal of Scientific and Industrial Research, 65, 165-168 (2006)
18. Philipp C., Oey I., Silcock P., Beck S.M. and Buckow R.,
Impact of protein content on physical and microstructural
properties of extruded rice starch-pea protein snacks, Journal of
Food Engineering, 212, 165–173 (2017).
(Received 21st May 2019, accepted 28th June 2019)