Low‐cost healthy extrudates of rice and bhimkol (Musa balbisiana, ABB) formulated through linear programming

Abstract

Low amylose rice, intermediate amylose rice, and seeded banana were taken for formulation of an extruded product using linear programming (LP) model. The model was designed to develop nutritious low‐cost extrudate products. The optimization for development of extrudates was performed by using central composite rotatable design (CCRD). The formulated extruded product developed at the optimized condition was found to have calorific value of 175 kcal/100 g and protein content of 6.35% with adequate amount of micro‐nutrients like magnesium (15.3 mg/100 g) and potassium (33.2 mg/100 g), respectively. Cytotoxicity assay with various levels of the extrudate showed negligible toxicity against human embryonic kidney (HEK293) cells. Practical Application Ready‐to‐eat (RTE) foods are becoming widely popular due to change in lifestyle. However, RTE products are basically cereal‐based and found to have low nutritional value. Thus, there is a need to increase protein and minerals in cereal‐based extruded cereals.

Spotlight on the Multiscale Structural and Physicochemical Properties of Red Adzuki Bean Starch through Partial Amylose Removal Combined with Hydrochloric Acid

“…Low-amylose rice could be utilized to develop extrudates with better physicochemical properties [ 6 ]. Borah et al [ 7 ] reported honeycomb structure and better pasting properties for extruded weaning food formulation developed using low-amylose rice. Therefore, the plan of this research is to remove the high amylose content of red adzuki bean starch by using warm water modification to make it more amenable [ 2 ].…”