QUALITY OF EXTRUDED TRIPE SNACK FOOD INCORPORATED WITH DIFFERENT EXTENDERS AND BUFFALO RUMEN MEAT

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1 Asian J. Dairy & Food Res., 32 (2) : , 2013 AGRICULTURAL RESEARCH COMMUNICATION CENTRE / indianjournals.com QUALITY OF EXTRUDED TRIPE SNACK FOOD INCORPORATED WITH DIFFERENT EXTENDERS AND BUFFALO RUMEN MEAT M. Anna Anandh* Regional Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Pudukkottai , India Received: Accepted: ABSTRACT A study was conducted for the preparation of extruded snack foods from buffalo tripe with three different extenders viz. corn flour, rice flour, wheat flour. Lower ph values were observed in corn, rice and wheat flour incorporated extruded buffalo tripe snack foods as compared to control. Higher bulk density, moisture, protein and fat were observed in control as compared to extender added extruded buffalo tripe snack foods. However, significant (P< 0.01) reverse values were observed for hydratability, water absorption index and water solubility index. The corn, rice and wheat flour incorporated extruded buffalo tripe snack foods were rated moderately palatable. However, the overall acceptability scores were higher for rice flour incorporated extruded snack foods. Key words: Buffalo rumen meat, Extenders, Extrusion, Quality, Snack food,tripe. INTRODUCTION Rumen meat, otherwise known as tripe, is an important underutilized high proteinacious by product of buffaloes. The yield of buffalo rumen meat ranges from 4.36 to 5.45 kg per animal and it accounts for about 1.3 % of the slaughter weight. A tougher texture due to high collagen content, off odors, poor functional properties and perishable nature of buffalo tripe make its effective utilization a difficult task. The material offers good scope for processing in the products. When such meat is used with substantial amounts of non meat ingredients in certain process, it is possible to diminish the undesirable characteristics of meats. It is achieved through ingredients interaction with meat during processing (Rhee et al b). Extrusion processing/cooking is a common processing method for converting starchy and proteinaceous raw materials in to fabricated finished products (Rhee et al a). Extrusion has been used in the cereal industry for several years to produce many foods and food ingredients such as breakfast cereals, snack foods, baby foods, pasta products, extruded bread, modified starches, beverages powders, meat and cheese analogues, textured vegetable protein, and blended foods such as corn starch and ground meats * Author s drmaatanuvas@yahoo.com (Moore et al. 1990). The major role of these ingredients is to give structure, mouth feel, texture, bulk and many other characteristics desired for specific finished products. Consumer acceptance of extruded foods is mainly due to convenience, value, attractive appearance, and texture (Harper, 1981). Snack food extrusion includes subjecting selected grains to a variety of complex physical processes to yield snacks with varied shapes and texture white 1994). The incorporation of meat in these snacks is a good alternative in its nutritional value particularly high value animal protein. Very few attempts have been made to develop extruded snacks from blends of meat and non meat ingredients (Singh et al. 2002; Jean et al. 1996) Park et al a,b). In this study, effort was made to develop extruded tripe snack food from buffalo rumen meat by incorporating rice, corn and wheat flour as extenders. MATERIALS AND METHODS Buffalo tripe: Buffalo tripe was obtained from local slaughter house. The samples were packaged in polyethylene bags and brought to the laboratory. The fat and adhering extraneous materials on the surface were removed by knife. The time lag between the

2 140 ASIAN JOURNAL OF DAIRY AND FOOD RESEARCH slaughter of buffalo and commencement of the experiment was about 3 hr. Buffalo tripe had typical off - odour reminiscent of i ngesta. Therefore, the material was suitably treated to reduce / eliminate the off odour prior to its use. For deodori zati on, buffalo tri pe was immersed in 5% tri sodium phosphate solution for 30 min as per standard procedure (Anna Anandh et al. 2004). The deodorized buffalo tripe chunks (10x10 cm) were used for the preparation of snack foods. Snack food formulation and treatments: The basic product formulation consisted of added water, common sal t, baki ng powder, condiments mix, spice mix, non meat extenders and buffalo rumen meat. Tripe snack food was prepared with incorporation of 50 % rice flour, 50 % corn flour and 60% wheat flour. The corresponding levels of buffalo rumen meat were 50%, 50% and 40% in the respective formulations. Control snack contained 100% buffalo rumen meat and no extender. Other snack ingredients viz. added water, common salt, baking powder, condiments mix and spice mix were added over and above buffalo rumen meat and extenders combination (Table. 1). Process details: The deodorized buffalo rumen meat chunks were minced twice through a meat mincer. Minced rumen meat was blended with small quantity of ice (5% of the total added water), common salt (2.5%) and baki ng powder (2.5%) in a Hobart paddle type mixer for about one minute. Condiments mix (2.5) was added to the blend and mixed again for 30 seconds followed by addition of spice mix (2.5), flour and remaining part of water (95% of total added water) and mixed for one minute for getting a fine batter. The batter was extruded through a manually operated stainless steel extruder into a round shape. The products were cooked in a hot air oven at 80 C for 5 hr. The dried tripe snack food was deep oil fried for about 30 seconds. The snack foods were served immediately to a judging. Fig.1: Flow chart for preparation of tripe snack food Deodorized buffalo rumen meat Mincing Addition of ice water (5% of the total added water), common salt (2.5%) and baking powder (2.5%) Mincing (1 min) Addition of condiments mix (2.5%) Mixing (30 sec) Addition of spice mix (2.5), flour and remaining part of water (95% of total added water) Mixing (1 min) Batter Extrusion through manually operated extruder Cooking in hot air oven at 80 C for 5 hr Deep fat frying at 200 C 30 seconds Sensory evaluation Physico chemical analysis of snack foods Proximate analysis: The moisture, protein and fat contents of fried tripe products were determined by standard methods using hot air oven, kjeldahl s assembly and soxhlet ether extraction apparatus, respectively (AOAC, 1995). ph: The ph of tripe snack foods was determined by using digital ph meter (Century Instruments Ltd, India). Homogenates were prepared by blending 10 g sample with 90 ml distilled water using an Ultra Turrax tissue homogenizer for 1 min. Product yield: The weight of snack foods were recorded before drying and after frying and the yield was calculated (product yield = weight of smoked products / weight of raw products 100) and expressed as percentage. Bulk density: Bulk density of snack foods was determined using the procedure of Mittal and Lawrie (1986). Pieces of extrudates were assumed to be

3 Vol. 32, No. 2, TABLE 1: Formulation of extruded tripe snack foods incorporated with extenders and buffalo rumen meat. Ingredients Control Corn flour Rice flour Wheat flour Rumen meat Corn flour Rice flour Wheat flour Baking powder Common salt Condiments mix* Spice mix * Onion, garlic and ginger 3:2:1 Ice water: 90% of the flour used (on weight basis) cylindrical in shape and the volume was calculated using the formula of II r2 (II X radius 2 X length). The extrudate of known length weighed and bulk density was calculated as mass / volume (g / cm -3). Hydratability: Hydratability of snack foods was determined according to Mittal and Lawrie (1986). Weighed pieces of snack foods (approximately 2.5 g) were placed in test tubes with excess boiling water for 5 min to hydrate the sample. The hydrated samples were drained for 5 min, blotted and weighed. Hydratability of snack foods was estimated as weight of water absorbed / weight of dry sample (g/g). Water absorption index: Water absorption index was measured according to the method described by Anderson et al. (1969). 2.5 g of ground sample was weighed in 100 ml centrifuge tubes, 30 ml of distilled water was added and the sample was left equilibrated for 30 min with occasional stirring. After centrifugation at 3000 rpm for 10 min, the supernatant was carefully poured into the Petri dish and the remaining gel was weighed. The water absorption index calculated as the ratio of gel obtained to that of initial weight of sample (g/g). was used for determination of water solubility index. The supernatant liquid was kept in hot air oven to evaporate to dryness. After drying, the petridishs were cooled and weighed. The water solubility index was calculated as weight of solids to the initial weight of the sample (g/g). Sensory evaluation: Sensory evaluation was conducted with semi-trained panelists on 8 point descriptive scale (where in 1 is extremely undesirable and 8 is extremely desirable) as suggested by Keeton (1983). Statistical analysis: The experiment was repeated four times. The data generated from each trial were analyzed statisti cally by following standard procedures (Snedecor and Cochran, 1989) for comparing the means and to determine the effect of treatment. RESULTS AND DISCUSSION Physico-chemical characteristics: Results of physico chemical parameters of extruded tripe snack foods are presented in Table 2. Non significantly higher ph value was observed in control followed by wheat, rice and corn flour incorporated snack foods. Increased ph of control snack food as compared to corn, rice and wheat flour incorporated Water solubility index: The supernatant liquid obtained from water absorption index determination TABLE 2: Physico-chemical characteristics of extruded tripe snack foods incorporated with extenders and buffalo rumen meat. Parameters Control Corn flour Rice flour Wheat flour ph Bulk density (g/cm-3) a b b c Hyratability (g/g) a b c c Water absorption index (g/g) a b b b Water solubility index (g/g) a b b b Moisture (%) a b b c Protein (%) a b b c Fat (%) a b b c Number of observations: * = 4 Means bearing same superscripts row- wise do not differ significantly (P< 0.01).

4 142 ASIAN JOURNAL OF DAIRY AND FOOD RESEARCH TABLE 3: Sensory attributes of extruded tripe snack foods incorporated with extenders and buffalo rumen meat Parameters Control Corn flour Rice flour Wheat flour Appearance & colour a b b c Flavour Texture a b b b Crispiness a b b b Aftertaste a Meat flavour intensity Overall acceptability a b b b Number of observations: ** = 20. Sensory attributes were evaluated on a 8 point descriptive scale (wherein 1 = extremely undesirable; 8 = extremely desirable). Means bearing same superscripts row- wise do not differ significantly. tripe snack foods could be attributed to increased level of buffalo rumen meat in the product formulation. Mean bulk density value was significantly (P< 0.01) higher in control snack food as compared to flours incorporated extruded snack foods. Bulk density value was lower in wheat flour incorporated extruded snack food. Increased moisture content of extrudate contributed to increased bulk density (Barret and Ross 1990). Breen et al. (1977) reported that combination of high concentration of starch, high protein and high fiber snack foods tend to decrease the bulk density. The present findings are in agreement with the above findings. Hydratability values of corn, rice and wheat flour incorporated extruded snack food were significantly (P< 0.01) higher than those of control snack food. Hydratability value between wheat and rice flour incorporated extruded snack foods did not differ significantly between them. These finding are in conformity with those of Mittal and Lawrie (1984) who reported that presence of offals in extrudates lowered the ability to hydrate. Water absorption index value was significantly (P< 0.01) lower in control snack food as compared with extender incorporated extruded snack foods. This is in agreement with findings of Davidson et al. (1984) and cheftel (1986).They reported that when starch is used in large quantity, water absorption index of extrudates increased due to increases starch gelatinization Park et al (1993b). Higher water solubility index value was observed in wheat flour incorporated extruded snack food followed by corn, rice flour incorporated extruded snack foods and control. The high water solubility index of extenders incorporated extruded tripe snack foods could be attributed to higher level of starch with increased fragmentation and starch conversion resulting in higher water solubility characteristics. Mean moisture, protein and fat contents of control and wheat flour incorporated extruded snack foods were significantly (P< 0.01) higher as compared to corn and rice flour incorporated snack foods. The results are in agreement with the findings of Jean et al. (1996) who reported increased protein, fat and ash contents in extruded products with increasing levels of incorporation of meat. Similar findings are also reported by Rhee et al. (1999 b) and Singh et al. (2002). Sensory characteristics: Mean flavour scores between control and treated extruded snack foods did not differ significantly. Mean texture scores were significantly higher for rice flour incorporated extruded snack foods followed by corn, wheat flour incorporated extruded snack foods and control snack foods. Texture scores between rice, wheat and corn flour incorporated extruded snack foods did not differ significantly. There was significant (P< 0.01) improvement in overall acceptability scores for all treated products as compared to control. Acceptability scores for rice flour incorporated buffalo tripe snack food were non significantly higher than corn and wheat flour incorporated buffalo tripe snack foods. REFERENCES Anderson, R.A., Coonway,H.F., Pfrifer,V.F. and Griffin, E.J Jr. (1969). Gelatinization of corn grits by roll and extrusion cooking. Cereal Sci Today, 14:4-12. Anna Anandh, M., Lakshmanan, V., Anjaneyulu, A.S.R. and Mendiratta, S.K. (2004). Effect of chemical treatment on deodorization and quality of buffalo rumen meat. J Meat Sci., 2:

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