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Phenolics, Antioxidant Activity, and In Vitro Starch Digestibility of Extruded Brown Rice Influenced by Choerospondias axillaris Fruit Peels Addition
Author(s) -
Zeng Zicong,
Huang Kechou,
McClements David J.,
Hu Xiuting,
Luo Shunjing,
Liu Chengmei
Publication year - 2019
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.201800346
Subject(s) - brown rice , food science , antioxidant , chemistry , starch , resistant starch , glycemic index , in vitro , glycemic , biochemistry , biology , microbiology and biotechnology , insulin
This study investigates the physicochemical properties of extruded brown rice with addition of 1–10% Choerospondias axillari s fruit peels (CFP). The phenolics, flavonoids, and antioxidant activity of extrudates are positively correlated with CFP addition ( r = 0.996–0.999), and they are significantly increased by 1.1–3.9 fold after 10% CFP addition. In addition, CFP addition significantly increases the water absorption index and alters the pasting profile of extrudates. Furthermore, the CFP addition causes a significant change in the in vitro starch digestibility of extrudates. For instance, the expected glycemic index of extruded brown rice significantly decreases from around 90.8 to 79.8 when 1% CFP is incorporated, while it is not significantly different at higher CFP addition. These results suggest that incorporation of this fruit byproduct into extruded brown rice may improve its nutritional profile, antioxidant activity, and glycemic response.