This study investigates the physicochemical properties of extruded brown rice with addition of 1–10% Choerospondias axillaris 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.
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