Development of an Expanded Snack of Rice Starch Enriched with Amaranth by Extrusion Process

Abstract

This study aimed to obtain a second-generation snack by extrusion from the by-product of rice milling enriched with amaranth. The raw material used was amaranth flour (AF), rice starch (NS) and modified rice starch (MS), which were evaluated by the analysis of substitution degree (SD), differential scanning calorimetry (DSC), viscosity (RVA), Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD). The snacks were expanded by extrusion and microwave oven, as a reference method. The samples were evaluated in hardness (D), expansion index (EI), apparent density (DAP), and protein content (P). Afterward, the optimized samples were evaluated by scanning electron microscopy (SEM) and resistant starch (RS). During the thermal characterization, a clear trend in the decrement in gelatinization temperatures was observed (78.35 to 63.90 °C in NS and MS respectively). The curves obtained in RVA analyses showed typical behavior of native (6.35 Pa.s) and extruded starches (2.88 Pa.s), with a significant decrease in viscosity peak. Through the analysis of FT-IR, the introduction of the functional acetyl group (stretching at a wavelength of 1735 cm−1) was corroborated. Snack samples results showed a maximum hardness in MS, with a value of 121 N, and the NS (100%) presented the highest EI value (1.41). The lowest DAP values were obtained for the MS (0.48 g/cm3, 100%) and AF (0.49 g/cm3, 100%) samples. P increased to a higher concentration of AF. In the optimum formulation, the SEM image showed that the expanded microwave sample increased the porosity and obtained an RS value of 8.2%. The formulation obtained in the present study presents high characteristics to be used in the development of a healthy snack.

The effect of rice bran on physicochemical, textural and glycaemic properties of ready‐to‐eat extruded corn snacks

“…Hardness (maximum force for breaking the sample) significantly decreased with the increase in RB content compared with control (P < 0.05) (Table 3). Similar results were reported for extruded products enriched with amaranth (Diaz et al, 2013;Castellanos-Gallo et al, 2019), kañiwa or quinoa (Diaz et al, 2013), long-chain inulin (Peressini et al, 2015) and shiitake mushroom (Lu et al, 2020). On the contrary, other works reported that inclusion of wheat bran in extruded cereal products (Brennan et al, 2008) and oat bran in corn starch-based extrudate increased hardness (Lobato et al, 2011).…”

“…Hardness is the result of interactions between components (Diaz et al, 2013). Reduction in hardness could be due to: a) fibre limited interactions between polysaccharide (and proteins) (Diaz et al, 2013;Castellanos-Gallo et al, 2019); b) low adhesion between starch and bran particles at their interface (Robin et al, 2011). For starch-based extrudates containing bran, microscopy observations of cell walls clearly showed two distinctive phases (gelatinised Mean AE standard deviation (n = 3).…”

Development of a Third Generation Snack of Rice Starch Enriched with Nopal Flour (Opuntia ficus indica)

“…It can be explained by the source of the starch and its conditions before modification, since the starch is diluted and does not allow the greater substitution of acetyl groups because there is not enough availability of hydroxyls susceptible to this substitution. In a study by Castellanos-Gallo et al [ 17 ], they analyzed the effect of acetylation on rheological properties in rice starch. They found similar value in a degree of substitution (0.05) and percentage of acetylation (1.43) to that obtained in this work and to the study performed by Colussi et al [ 16 ] mentioned above, in which a methodology carried out with similar conditions and concentrations in starch was used.…”

The Impact of Formulation on the Content of Phenolic Compounds in Snacks Enriched with Dracocephalum moldavica L. Seeds: Introduction to Receiving a New Functional Food Product

“…The intermediate products, also known as pellets, are obtained from a mixture of various ingredients, starches being one of the most common. During frying, the pellets expand to give the crisps their specific structure [ 1 ]. Frying is among the most widespread forms of food processing.…”