Enrichment of soybean dietary fiber and protein fortified rice grain by dry flour extrusion cooking: the physicochemical, pasting, taste, palatability, cooking and starch digestibility properties

Liu, Xia; Zhao, Jiafeng; Li, Yuan; Zhao, Juan; Li, Tongtong; Zhou, Boyang; Yang, Hongju; Liao, Qiao

doi:10.1039/c8ra01781f

Cited by 24 publications

(19 citation statements)

References 53 publications

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“…Kumar and Prabhasankar () and Giuberti and Gallo () suggested that incorporation of legumes source in food products led to a significant reduction in rapidly digestible starch and increased the content of slowly digestible starch which is responsible for reducing the rate of starch hydrolysis, subsequently accountable for the low GI response. According to Liu et al (), decreased starch digestibility may be the combined effect of two phenomena; first one deals with the extrusion process which destroys the double helix structure of starch granules and subsequently increased the rapidly digestible starch (RDS). Another effect was consistent with the hypothesis that dietary fiber reduced the RDS content through embedment of RDS in their matrix, caused the formation of RS1, which can affect the digestion and absorption of starch.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta

Kamble

Singh

Rani

et al. 2019

J Food Process Preserv

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Soy okara is a by‐product of soybean processing which offers immense potential to be incorporated into the diverse food products due to its high nutritional and biological significance. The current research aimed to examine the impact of varying soy okara contents (10%–50%) on physicochemical attributes, in vitro protein digestibility, and glycaemic index (GI) of microwave processed durum wheat semolina pasta. Total phenolic content and antioxidant activity improved when 50% of soy okara was added (158.37 ± 0.40 to 232.90 ± 0.85 mg GAE/100 g and 10.87 ± 0.10%–56.21 ± 0.05%). The GI of enriched samples was significantly lower than control pasta (27.41 ± 0.05–12.38 ± 0.01). Fourier transfer infrared spectroscopy revealed no structural changes between control and soy okara‐fortified pasta. Studies indicated that pasta enriched with soy okara has the potential to be commercialized on the industrial level to develop nutritional enriched functional pasta. Practical applications Current research reports the effect of incorporation of soy okara on physicochemical properties, in vitro digestibility, and structural attributes of functional pasta. Enriched pasta showed an improved antioxidant profile with the satisfactory organoleptic score. Hypoglycaemic effect of enriched pasta suggested that soy okara could be used to make the functional pasta which has potential to provide various health benefits. Findings of this work will promote the effective utilization of soy okara in pasta formulation with a high level of protein and fiber.

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Section: Resultsmentioning

confidence: 99%

Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta

Kamble

Singh

Rani

et al. 2019

J Food Process Preserv

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“…Extrusion cooking could increase the phenolic content of rice bran or brown rice, which might be mainly due to the increase of these phenolics in free forms (Ti et al., 2015; Zhang et al., 2018). Additionally, the content of soluble dietary fiber (SDF) and TDF was also reported to be increased by extrusion cooking treatment (Liu et al., 2018). Therefore, the brown rice noodles prepared with extruded rice bran (BRN‐ERB) showed the highest contents of total phenolics, flavonoids, anthocyanin and dietary fiber.…”

Section: Resultsmentioning

confidence: 99%

Nutritional and cooking quality improvement of brown rice noodles prepared with extruded rice bran

et al. 2020

Cereal Chem

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Background and objectives Wholegrain foods have gained great attention due to their benefits on health. However, the texture, taste, and cooking quality of wholegrain foods are not good because of the bran in wholegrain. The objectives of this study were to improve the quality of brown rice noodles with rice bran that was treated by extrusion cooking. In this study, brown rice noodles with extruded rice bran (BRN‐ERB) were prepared to improve their quality compared to white rice noodles (WRN) and brown rice noodles with un‐extruded rice bran (BRN). Findings The total phenolic, flavonoid, anthocyanin, and dietary fiber contents in BRN‐ERB were 44.87 mg GAE, 36.15 mg RE, 0.11 mg Cy‐3‐O‐G, and 4.48 g per 100 g, respectively, significantly higher than those in BRN and WRN. The BRN‐ERB had the highest antioxidant activities of DPPH, ABTS, and T‐AOC, the highest resistant starch content, and the lowest starch hydrolysis rate among the three types of rice noodles. Seven phenolics, six flavonoids, and three anthocyanins were individually detected in these rice noodles, and BRN‐ERB exhibited higher contents of protocatechuic acid, p‐coumaric acid, ferulic acid, and daidzein than BRN and WRN did. The cooking and textural qualities of BRN‐ERB were improved with lower optimum cooking time and cooking loss, and higher hardness, tensile strength, and elasticity compared to BRN. Conclusions The brown rice noodles with extruded rice bran had higher contents of nutritional components than brown rice noodles with un‐extruded rice bran and white rice noodles, and better cooking and textural properties than brown rice noodles with un‐extruded rice bran. Significance and novelty The results provided the evidences that brown rice noodles prepared with extruded rice bran might become functional foods from the sources of staple rice products.

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“…This melting phenomenon marks the degree of gelatinization. Using these approaches, numerous efforts have been made to prepare extruded products (Paraman et al., 2012) and protein‐enriched rice (Liu et al., 2018). The attempts have been summarized in Table 1.…”

Section: Various Approaches To Rice Extrusionmentioning

confidence: 99%

Considerations for improvising fortified extruded rice products

Saha

Jha

Tiwari

et al. 2021

Journal of Food Science

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Micronutrient fortification of rice by extrusion is an effective strategy to enhance micronutrient levels within rice-consuming individuals. The success of extrusion-based fortification is associated with micronutrient retention, enhanced bioavailability, low postprocessing losses, prolonged storage stability, and minimal sensory changes. The success of an optimally fortified product is primarily reliant upon the compositional considerations, but many attributes of extrudates can be indebted to the processing parameters too. Hence, an exhaustive investigation of this technology has been taken-up here, emphasizing on the compositional parameters in association with process parameters, which influence the final quality attributes like nutrient stability, bioavailability, and sensory properties. Based on these attributes of the end product, a collected data have been presented here to bring out the optimal compositional requirements.These together with cooking processes, extrusion process parameters, and storage conditions will enable formulate a product with enhanced sensory acceptance, better retention during cooking and storage, improved texture, and acceptable color. This review will thus help to optimize a need-based product, its quality, and enhance benefits of fortified extruded rice products.

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Enrichment of soybean dietary fiber and protein fortified rice grain by dry flour extrusion cooking: the physicochemical, pasting, taste, palatability, cooking and starch digestibility properties

Abstract: With the prevalence of chronic conditions in patients due to a dietary imbalance, the demand for inexpensive, nutritious and high dietary fiber extruded rice is increasing rapidly.

Cited by 24 publications

References 53 publications

Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta

Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta

Nutritional and cooking quality improvement of brown rice noodles prepared with extruded rice bran

Considerations for improvising fortified extruded rice products

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