Background and objectives The present study was conducted with an aim to modify rice flour for enhancement of resistant starch content using extrusion technology. The effects of feed moisture, barrel temperature, and screw speed on resistant starch (RS), predicted glycemic index (pGI), glycemic load (GL), and instrumental color (L*, a*, and b* values) were investigated using response surface methodology. Findings RS, pGI, GL, L*, a*, and b* varied between 4.91%–6.83%, 73.20–76.90, 48.0–53.04, 70.43–85.95, 6.92–10.32, and 15.09–30.81, respectively. Models obtained for these parameters were highly significant (p ≤ .0028). Significantly (p < .05) higher RS content (6.20%) and lower pGI and GL values (75.10 and 50, respectively) were recorded in modified rice flour (MRF) as compared to native rice flour (NRF). Lower values of pasting properties and higher thermal properties were recorded in MRF than NRF. Scanning electron micrographs showed continuous and dense network structures in MRF, whereas ungelatinized granules were evident in NRF. Conclusion Extrusion processing caused significant changes in the digestibility of rice flour which increased the RS content and decreased the pGI in MRF. 30% moisture content, 140°C barrel temperature, and 70 rpm screw speed were found most feasible conditions to enhance RS content in MRF. Novelty The extrusion of rice flour without a die proved to be a unique way to produce pregelatinized rice flour with higher RS and lower pGI. MRF can be explored for development of functional foods especially for diabetic and celiac disease patients.

Modified rice flour (MRF) with higher resistant starch content was explored to produce resistant starch, enriched extruded snacks. Effects of feed moisture (10%–35%), temperature (130–180°C), and screw speed (150–200 rpm) on specific mechanical energy input (SME), expansion ratio (ER), breaking strength (BS), L*, a*, and b* values, resistant starch (RS), predicted glycemic index (pGI), glycemic load (GL), and sensory evaluation of extrudates were investigated. Moreover, independent variables influenced both machine and product responses significantly (p < .05). Design expert predicted feed moisture of 26.90%, temperature of 130°C, and screw speed of 193 rpm as desirable conditions for the development of MRF extrudates. pGI decreased from 75.83 in control to 68.41 in the developed MRF extrudates. Novelty statement Resistant starch content increased from 4.12% in native rice flour (NRF) extrudates to 7.16% in MRF extrudates. Predicted glycemic response decreased from 75.83 in NRF extrudates to 68.41 in MRF extrudates. Moisture content of 26.90%, screw speed of 193 rpm, and temperature of 130°C were predicted as optimum extrusion cooking conditions. Using pregelatinized rice flour in the preparation of extrudates proved to be a novel way to decrease the glycemic index and glycemic load of rice‐based snacks.

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For the last 2500 years, ginger has been known for its several scientific properties and valued in different parts of the globe. Ginger is a spice that has traditionally been treated as medicine in both Traditional Chinese Medicine and Ayurveda. Ginger has rich phytochemistry and several health promoting perspectives. In ginger family, Zingiber officinalis is one of most widely used species and it is found in several foods and beverages. Ginger has been used commonly to treat diarrhoea, stomach upset, indigestion and nausea. It also has anti-inflammatory and antioxidant properties. Ginger constituents include 17.77g carbohydrates, 1. 7g sugars, 2g dietary fibre, 0.75g fat and 1.82g proteins per 100g. The chemistry of ginger is well documented with respect to its phytochemicals, oleoresins and volatile oils. This review presents the potential properties of ginger to treat numerous disorders including cancer due to its anti-inflammatory and anti-oxidant properties. It is also useful in controlling the process of aging. Ginger, one of the most commonly used spices and medicinal plants, has been demonstrated to improve dietinduced metabolic abnormalities. This scientific review favors ginger due to its rich phytochemistry; however, due to some ambiguities, it is recommended to conduct clinical trials of ginger with sound protocol design before claiming its efficacy.