Investigation of process and product parameters on physical attributes, resistant starch, and in vitro starch digestibility of modified rice flour‐based extruded snacks. Issue 11 (26th September 2021)

• Record Type: Journal Article
• Authors: Gulzar, Beenish; Zameer Hussain, Syed; Naseer, Bazila; Bashir Shikari, Asif; Nazir, Nageena; Gani, Gousia
• Is Part Of: Journal of food processing and preservation. Volume 45:Issue 11(2021)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2021-09-26
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.15953
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: Modified rice flour (MRF) with higher resistant starch content was explored to produce resistant starch, enriched extruded snacks. Effects of feed moisture (10%–35%), temperature (130–180°C), and screw speed (150–200 rpm) on specific mechanical energy input (SME), expansion ratio (ER), breaking strength (BS), L*, a*, and b* values, resistant starch (RS), predicted glycemic index (pGI), glycemic load (GL), and sensory evaluation of extrudates were investigated. Moreover, independent variables influenced both machine and product responses significantly ( p < .05). Design expert predicted feed moisture of 26.90%, temperature of 130°C, and screw speed of 193 rpm as desirable conditions for the development of MRF extrudates. pGI decreased from 75.83 in control to 68.41 in the developed MRF extrudates. Novelty statement: Resistant starch content increased from 4.12% in native rice flour (NRF) extrudates to 7.16% in MRF extrudates. Predicted glycemic response decreased from 75.83 in NRF extrudates to 68.41 in MRF extrudates. Moisture content of 26.90%, screw speed of 193 rpm, and temperature of 130°C were predicted as optimum extrusion cooking conditions. Using pregelatinized rice flour in the preparation of extrudates proved to be a novel way to decrease the glycemic index and glycemic load of rice‐based snacks.