Antioxidant activity, free gamma-aminobutyric acid content, selected physical properties and consumer acceptance of germinated brown rice extrudates as affected by extrusion process

Chalermchaiwat, Parisut; Jangchud, Kamolwan; Jangchud, Anuvat; Charunuch, Chulaluck; Prinyawiwatkul, Witoon

doi:10.1016/j.lwt.2015.04.066

Cited by 43 publications

(28 citation statements)

References 31 publications

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“…The BD of extrudates depends on the viscoelastic properties of the melt and the mechanism of bubble nucleation and growth (Altan & Maskan, ). Similar observations were reported for extrudates based on germinated brown rice, potato, and defatted soy‐rice by Chalermchaiwat, Jangchud, Jangchud, Charunuch, & Prinyawiwatkul (), Singh, Rachna, Hussain, & Sharma, (), Garg and Sigh (2010), respectively.…”

Section: Resultssupporting

confidence: 78%

“…The hardness of the product increased with the addition of the PDAP, as shown in Figure b, the most amount of energy required to puncture the extrudate were observed in samples with 30% PDAP and feed moisture content <13%. A negative relationship between hardness and feed moisture content has been reported by other authors (Chalermchaiwat et al, ; Ding, Ainsworth, Tucker, & Marson, ; Prinyawiwatkul et al, ). De Pilli et al (), who incorporated the blend containing almond and wheat flours for extrusion, reported that the smallest values of hardness were obtained at high values of feed moisture.…”

Section: Resultssupporting

confidence: 62%

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Microstructural and textural properties of puffed snack prepared from partially deffated almond powder and corn flour

Hashemi

Mortazavi

Milani

et al. 2017

Journal of Food Processing and Preservation

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Expanded snack was prepared from partially defatted almond powder (PDAP) and corn flour (CF). Response surface methodology (RSM)was used to investigate the effects of extrusion conditions including feed moisture content (12–16%), screw rate (120–220 rpm) and different levels of PDAP (10–30%) on expansion ratio (ER), bulk density (BD), hardness, complexing index (CI), and scanning electron microscopy (SEM) properties of expanded product. Results showed that increasing PDAP content caused an increase in the hardness, BD and thickness of a cell wall and a decrease in air cell diameter and ER of the snacks. Moisture content was the most significant parameter in all extrudates, therefore increased feed moisture leads to a lower density, hardness, CI and higher expansion, whereas the increasing screw rate caused reduction of bulk density and hardness of the extrudate. Optimum condition was found to be the blends of PDAP:CF (21:79), screw rate of 219 rpm and feed moisture content of 16%. Practical applications Global demand for production of high‐nutritional snack with enhanced bioactive compounds has intended researchers towards fortification of traditional extrudates with bioactive components. Although cereal is the primary ingredient in expanded snacks, they contain less protein. So, incorporation of partially defatted almond powder not only can enhance the nutritional value of these products but also significantly impacts the texture and microstructural properties of products. Any change in the extrusion condition and feed formulation can influence the physical properties of the extrudate and it is necessary to optimize the processing conditions (feed moisture content and screw rate) for achieving the acceptable product properties. The main goal of this study was developing a value‐added puffed snack with acceptable quality characterization.

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Section: Resultssupporting

confidence: 78%

Section: Resultssupporting

confidence: 62%

Microstructural and textural properties of puffed snack prepared from partially deffated almond powder and corn flour

Hashemi

Mortazavi

Milani

et al. 2017

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

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“…-Predicted optimum extrusion condition of 16 to 19 g/100 g feed moisture and 300 to 320 rpm screw speed could produce extrudates with 25 to 30 mg/100 g (db) free GABA with an overall liking score of 6.0 (on a 9-points hedonic scale). Chalermchaiwat et al (2015) -To formulate gluten-free fried snacks from mixture of BR flour and chestnut flour and to evaluate their properties. -BR flour and chestnut flour were mixed at ratios of 100/0, 80/20, 60/40, and 40/60, respectively.…”

Section: Noodles and Pastamentioning

confidence: 99%

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Saleh

Wang

et al. 2019

Comp Rev Food Sci Food Safe

206

123

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Obesity and chronic diet‐related diseases such as type 2 diabetes, hypertension, cardiovascular disease, cancers, and celiac are increasing worldwide. The increasing prevalence of these diseases has led nutritionists and food scientists to pay more attention to the relationship between diet and different disease risks. Among different foods, rice has received increasing attention because it is a major component of billions of peoples’ diets throughout the world. Rice is commonly consumed after polishing or whitening and the polished grain is known a high glycemic food because of its high starch content. In addition, the removal of the outer bran layer during rice milling results in a loss of nutrients, dietary fiber, and bioactive components. Therefore, many studies were performed to investigate the potential health benefits for the consumption of whole brown rice (BR) grain in comparison to the milled or white rice (WR). The objective of this work was to review the recent advances in research performed for purposes of evaluation of nutritional value and potential health benefits of the whole BR grain. Studies carried out for purposes of developing BR‐based food products are reviewed. BR safety and preservation treatments are also explored. In addition, economic and environmental benefits for the consumption of whole BR instead of the polished or WR are presented. Furthermore, challenges facing the commercialization of BR and future perspectives to promote its utilization as food are discussed.

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“…The result of increasing trend with an increase in barrel temperature was in agreement with the description of Thazin et al, 39 who reported that the DPPH radical scavenging activity was increased when the barrel temperature was increased. Furthermore, Chalermchaiwat et al 40 found extrusion processing of germinated brown rice at lower feed moisture content led to higher DPPH and ferric reducing antioxidant power values. The ANOVA results indicated that all of the factors showed significant effects on DPPH radical scavenging activity at the level of P < 0.001.…”

Section: Total Phenolic Contents and Antioxidant Propertiesmentioning

confidence: 99%

Effects of extrusion conditions on chemical properties of extruded white ginseng root hair

Jin

2019

J Sci Food Agric

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BACKGROUND This study was to investigate the significant effects of extrusion process variables on chemical properties of extruded white ginseng root hair. The extrusion conditions were set as follows: barrel temperature (110 and 140 °C), moisture content (20 and 30%) and screw speed (200 and 300 rpm). The powder of white ginseng root hair was extruded as L8 (27) orthogonal experimental design. RESULTS The crude saponin and acidic polysaccharide contents of extrudate were significantly higher than those of raw material after extrusion. In addition, antioxidant properties were also increased, while reducing sugar content was markedly lower than that of raw material. Moisture content was the most significant factor affecting the reducing sugar, acidic polysaccharide and total phenolic contents, and 2,2‐diphenyl‐1‐picrylhydrazyl scavenging activity. Barrel temperature significantly affected reducing power, and screw speed significantly influenced crude saponin content. CONCLUSIONS The extrusion process aided in improving the amount of beneficial compounds from white ginseng root hair. © 2018 Society of Chemical Industry

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Antioxidant activity, free gamma-aminobutyric acid content, selected physical properties and consumer acceptance of germinated brown rice extrudates as affected by extrusion process

Cited by 43 publications

References 31 publications

Microstructural and textural properties of puffed snack prepared from partially deffated almond powder and corn flour

Microstructural and textural properties of puffed snack prepared from partially deffated almond powder and corn flour

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Effects of extrusion conditions on chemical properties of extruded white ginseng root hair

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