Premium
Physicochemical and Antioxidant Properties of Rice Flour Based Extrudates Enriched with Stabilized Rice Bran
Author(s) -
Wang Peng,
Yang Qingyu,
Zheng Dongmei,
Wang Qiuyu,
Wang Na,
Saleh Ahmed S. M.,
Zhu Minpeng,
Xiao Zhigang
Publication year - 2018
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201800050
Subject(s) - extrusion , bran , food science , absorption of water , chemistry , starch , abts , plastics extrusion , rice flour , dpph , solubility , extrusion cooking , antioxidant , materials science , raw material , biochemistry , organic chemistry , metallurgy , composite material
Broken rice‐based flour is incorporated with 15, 30, and 45% w/w of stabilized rice bran and extruded by a co‐rotating twin‐screw extruder at temperatures of 90, 120, and 150 °C to produce extrudates with potential health benefits. The changes in physicochemical and antioxidant properties of the rice flour after the incorporation with SRB and extrusion are determined. The peak viscosity and thermal enthalpy (Δ H g , J g −1 ) of the rice flour decline as the incorporated amount of SRB and extrusion temperature increase. The incorporation of SRB improve the water absorption and reduce the water solubility of the rice flour; while both indexes enhance after extrusion at certain temperatures. The incorporation of SRB and extrusion results in extrudates with higher content of resistant starch. Furthermore, the incorporation of SRB enhance the free, bound, and total phenolic content of the rice flour. However, free and total phenolics content tend to decrease with the increase in extrusion temperature. DPPH, ABTS, and FRAP activities are found to be consistent with the phenolic content of samples. The obtained results suggest that rice flour based extrudates with potential health benefits can be produced through the incorporation of rice flour with stabilized rice bran and extrusion cooking.