Considerations for improvising fortified extruded rice products

Abstract

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.

Phytic acid and its reduction in pulse matrix: Structure–function relationship owing to bioavailability enhancement of micronutrients

“…Extrusion is a high-temperature short time (HTST) process involving combining moisture, pressure, temperature, and mechanical shear (Saha, Jha, Tiwari, Jayapalan, & Roy, 2021) to develop distinct products with unique physical and chemical properties (Maurya & Said, 2015). Extrusion operated at high temperatures can improve mineral absorption by deactivating absorption inhibitors.…”

Structure–function relationship of resistant starch formation: Enhancement technologies and need for more viable alternatives for whole rice grains

“…The modified rice starch produced by this technique showed lower digestibility due to esterification and cross‐linking of starch under high temperature extrusion, although overall crystallinity of rice starch as well as swelling power of starch citrate was reduced. Such high temperature short time heating during extrusion (Escobar‐Puentes et al, 2019; Saha et al, 2021) plays very crucial role to promote cross‐linking of starch molecules (Olsson et al, 2013). The extrusion process may also be employed to elevate RS level in rice starch from 6.92%–19.89% to 48.74%–77.62% in combination with enzymatic debranching such as β‐amylase treatment (Ye et al, 2018).…”