Effect of Incorporation of Various Food By-products on Some Nutritional Properties of Rice-based Extruded Foods

Abstract

Various food by-products were incorporated into rice grits and submitted to extrusion cooking to produce fortified extruded food products. The blends of various formulations of durum clear flour (8—20%), partially defatted hazelnut flour (PDHF) (5—15%), fruit waste blend (3—7%) and rice grits were extruded using single screw extruder. Response surface methodology was used to evaluate the effects of process variables, namely the feed moisture content (12—18%), barrel temperature (150—175 °C) and screw speed (200—280 rpm), and change in feed composition on total phenolic content, antioxidant activity, percent starch gelatinization and starch digestibility of the extrudates. Extrusion cooking process significantly increased the level of phenolic compounds and starch digestibility of extruded products. Increasing PDHF and fruit waste content caused increase in total phenolic content and antioxidant activity of the extruded samples, whereas percent starch gelatinization and digestibility values decreased. Moisture content and temperature significantly influenced the total phenolic content, antioxidant activity, percent starch gelatinization and starch digestibility values. In extruded samples, positive correlations were determined between antioxidant activity and total phenolic matter and percent starch gelatinization and the starch digestibility values, respectively.

Antioxidant potential and quality characteristics of vegetable-enriched corn-based extruded snacks

“…A positive correlation (R 2 =0.796) was found between phenolic content and antioxidant activity of broccoli extrudates. This finding suggests that the antioxidant activity of produced broccoli-enriched snack is due to a great extent to its phenolic content and is in line with observations of Yağci andGöğϋş (2009) andRepoCarrasco-Valencia et al (2001) who reported a high correlation between DPPH and Folin-Ciocalteau assays in rice-based and kiwicha extruded products respectively. In addition, it should be noted that not such a correlation was observed for olive paste extrudates.…”

“…The higher moisture content presumably promoted phenolic polymerization, which affected extractability of phenols and reduced antioxidant activity (Brennan et al 2011;Pokorný and Schmidt Š 2003). Yağci and Göğϋş (2009) found for extrudates containing orange peel and grape seed by-products (using rice as a base flour) extruded with single screw extruder, ranging feed moisture content from 12 to 18 %, a reduction in phenolic content. A reduction in phenolic content with feed moisture content was also observed for cerealbased extrudates containing carrot powder (Ozer et al 2006).…”

“…The phenolic content of broccoli enriched extrudates decreased with the feed moisture content rise. This variation can be explained by the fact that phenolics can be modified as their solubility and functional group properties are altered (Yağci and Göğϋş 2009). Phenolics can also suffer decarboxylation during processing of food (Pokorný 2001).…”

Physical Characteristics, Nutritional Quality, and Antioxidant Potential of Extrudates Produced with Polished Rice and Whole Red Bean Flours

“…Although little is known about the effect of extrusion cooking on phenolic composition, thermal processing of beans has been reported to cause important changes (Rocha-Guzmán et al 2007a;Anton et al 2008;Yagcı and Gögüs ‚ 2010). Although little is known about the effect of extrusion cooking on phenolic composition, thermal processing of beans has been reported to cause important changes (Rocha-Guzmán et al 2007a;Anton et al 2008;Yagcı and Gögüs ‚ 2010).…”

Nutritional and Functional Properties of Extruded Cassava‐Soy Composite with Grape Pomace

“…There have been studies carried out on improving the nutritional properties of extrudates by addition of fruit by‐products. Fruits blend waste (orange peel, grape seed, and tomato pomace) was extruded with rice grits by Yağcı and Göğüş . The authors reported that starch digestibility decreased with increasing addition of the fruit blend waste.…”