Extruded snacks from pigmented rice: Phenolic profile and physical properties. (January 2022)

• Record Type: Journal Article
• Authors: Blandino, Massimo; Bresciani, Andrea; Loscalzo, Mattia; Vanara, Francesca; Marti, Alessandra
• Is Part Of: Journal of cereal science. Volume 103(2022)
• Publication Date: 2022-01
• Subjects: Phenolic acids -- Anthocyanins -- Antioxidant activity -- Extrusion; ABTS 2, 2′-Azino-bis(3-ethylbenzthiazoline-6-sulfonic acid -- AC antioxidant capacity -- AC-ABTS antioxidant capacity obtained by means of an ABTS assay -- AC-FRAP antioxidant capacity obtained by means of a FRAP assay -- ANOVA analysis of variance -- CY-3-GLC cyanidin-3-O-glucoside -- cv cultivar -- CWBPA cell-wall bound phenolic acid -- DW dry weight -- FRAP Ferric Reducing Antioxidant Power -- PE-3-GLC peonidine-3-O-glucoside -- REGWF Ryan-Einot-Gabriel-Welsh F post-hoc test -- RP-HPLC-DAD reverse phase high-performance liquid chromatography-photodiode array detector -- SPA soluble phenolic acid -- TAC total anthocyanin content; Grain -- Periodicals; Cereal products -- Periodicals; Céréales -- Périodiques; Produits céréaliers -- Périodiques; Cereal products; Grain; Periodicals; 664.705
• DOI: 10.1016/j.jcs.2021.103347
• Languages: English
• ISSNs: 0733-5210

Abstract

Abstract: This study arose from the need to meet the request of consumers for healthy, ready-to-eat foods. The behavior of pigmented rice was investigated during extrusion in terms of nutritional (i.e., phenolic acids, anthocyanins and antioxidant capacity (AC)) and physical (i.e., starch pasting properties, texture, porosity and biometric indices) properties. Snacks were produced from brown, red, and black rice, by means of a co-rotating twin-screw extruder, and their features were compared with those of snacks from white rice. Although the soluble and cell-wall bound phenolic acid contents of pigmented and brown rice did not differ, the red and black rice both resulted in a higher AC after extrusion. Black rice showed the highest anthocyanin and AC contents, even after extrusion. Furthermore, the high phenolic compound content of black rice affected the starch pasting properties, and led to a lower viscosity and higher snack porosity than those of brown rice. Nevertheless, considering both the biometric and textural properties, the best results were obtained from red rice. Optimizing the extrusion conditions will help reduce the loss of anthocyanins in snacks made of pigmented rice, increase the nutritional value and improve the physical properties of the product. Graphical abstract: Image 1 Highlights: Extruded snacks were produced from white, brown, red, and black rice. Extrusion greatly reduced the anthocyanin content in pigmented rice. Black rice resulted in the highest antioxidant activity, even after extrusion. Pigmented rice resulted in snacks with better biometric and textural properties.