Physicochemical and rheological properties of cooked extruded reformed rice with added protein or fiber

Nakorn, Kuenchan Na; Hamaker, Bruce R.; Tongta, Sunanta

doi:10.1016/j.lwt.2021.112196

Cited by 16 publications

(11 citation statements)

References 32 publications

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“…The magnitude of the values in the rheological parameters indicated a more elastic characteristic of the extruded samples. Similar results were reported by Renoldi et al [35] on ready-to-eat extruded corn snacks and legume snacks, and by Na-Nakorn et al [37] in extruded rice with added soy protein. Regarding microwave expansion, the adjusted model predicted a saddle point at 747.9 Pa at 30.2% MC, 104.6 °C, and 153.34 rpm.…”

Section: Viscoelastic Propertiessupporting

confidence: 86%

Effect in Physical, Thermo‐Mechanical Properties, and In Vitro Starch Digestibility of Extruded and Microwave‐Expanded Snacks—Mixture of Blue Corn, Black Bean, and Chard: An Optimization Study

Neder‐Suárez¹,

Lardizábal-Gutiérrez

Meléndez‐Pizarro³

et al. 2022

Starch Stärke

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A mixture of blue corn, black bean, and chard with a moisture content (MC) of 22.3–35.7% is extruded at different extrusion temperatures (ET) (102—142 °C) using screw speeds (SP) of 96–172 rpm, and the extruded mixtures are subsequently expanded using microwave radiation to produce third‐generation (3G) snacks. The degree of starch gelatinization (DG); in vitro starch digestibility (SD); specific mechanical energy (SME); physical properties: radial expansion (RE), flexural modulus (Ef), and bulk density (BD); and rheological properties: storage modulus (G′) and loss modulus (G″) are evaluated and optimized. In addition, X‐ray and microstructure analyses are studied to correlate the chemical and structural changes. The SP and MC affect most variables in the unexpanded snack (UETS) and microwave‐expanded snacks (MWES). Increased MC results in UETS with low SD, DG, rheological properties, and mechanical resistance. An increase in SP at low MC results in MWES with high RE, low BD, and Ef while an increase in MC lowers SD. Micrographs and X‐ray diffraction spectra reveals that the extrusion results in a V‐type starch crystalline structure. The optimal conditions (24% MC, 133 rpm, and 122 °C) result in good expansion and moderate SD, DG, and SME products.

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Section: Viscoelastic Propertiessupporting

confidence: 86%

Effect in Physical, Thermo‐Mechanical Properties, and In Vitro Starch Digestibility of Extruded and Microwave‐Expanded Snacks—Mixture of Blue Corn, Black Bean, and Chard: An Optimization Study

Neder‐Suárez¹,

Lardizábal-Gutiérrez

Meléndez‐Pizarro³

et al. 2022

Starch Stärke

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“…On the other hand, pearling (12%) of QB27 and BHB signi cantly increased the gumminess and chewiness. The increment may be related to the absence of ber, which could compete with proteins in water (Na-Nakorn et al, 2021). Thereby, a more compact and denser protein network was formed.…”

Section: Quality Evaluation Of Highland Barley Noodlesmentioning

confidence: 99%

Effect of Pearling Rate on Highland Barley: Chemical, Physical, Antioxidant and Digestibility Characteristics

Zheng

Song

Xiong

et al. 2022

Preprint

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The nutritional, processing, functional and edible qualities of three highland barley flour (HBF) with different pearling rates were assessed in this study. As expected, ash and dietary fiber content of three HBF showed downward trends with the increase of pearling rates, and a decreased of β -glucan content was observed. However, the total phenol and γ-aminobutyric acid contents in three HBF were overall the highest with 4% pearling rate. Pearling treatment slowed down the digestion speed of starch by decreasing the content of rapidly digestible starch and changed the thermomechanical properties. With the exception of total phenolic content and anthocyanin content, unpearled HBF showed much higher antioxidant activities such as total antioxidant capacity and radicals scavenging ability than the pearled ones. Noodles made with pearled HBF presented the better cooking and texture characteristics, which attributed to the lower breaking rate, the shorter cooking time, the higher hardness, chewiness and resilience.

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“…Besides, the addition of soy protein to rice flour‐based bread results in lighter crumb colour and better texture attributes, resilience and adhesion (Pătraşcu et al ., 2017). The addition of soy protein isolate (SPI) has been reported to improve the texture and cooking properties of whole‐grain flat rice noodles, prolong the feeling of fullness in the stomach in humans and accordingly be beneficial for lowering the glycaemic response (Cao et al ., 2021; Na‐Nakorn et al ., 2021).…”

Section: Effects Of Adding Whole Legumes Flour On the Quality And Gi ...mentioning

confidence: 99%

Legumes flour: a review of the nutritional properties, physiological functions and application in extruded rice products

Guan

Long

Zhao

et al. 2022

Int J of Food Sci Tech

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Summary In recent years, legumes have become increasingly popular because of their high nutritional value and health benefits. Moreover, most legumes have a low glycaemic index (GI) and are often considered in dietary interventions for diabetes. Extruded rice products (ERPs) are trendy in major rice‐producing areas, including staple foods (such as rice noodles) and snack foods (such as rice cake). However, ERPs have a higher GI and a relatively simple nutritional composition. Therefore, adding whole legumes flour or its components to ERPs is a significant issue, which can reduce ERPs' GI and improve these products' nutritional value. This paper reviewed the nutritional properties and physiological functions of legumes flour or its components. In addition, the factors (starch and extrusion processing) affecting the quality and GI of ERPs were summarised. Besides, this paper reviewed after adding whole legumes flour or its components to ERPs, the products' appearance and quality are better and its nutritional properties are also better, especially with regard to type 2 diabetes mellitus (T2DM). Moreover, this review also summarised three‐dimensional (3D) printing technology in ERPs could improve the products' quality and nutritional value. Finally, directions that will be the focus of 3D printing and legumes were highlighted.

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Physicochemical and rheological properties of cooked extruded reformed rice with added protein or fiber

Cited by 16 publications

References 32 publications

Effect in Physical, Thermo‐Mechanical Properties, and In Vitro Starch Digestibility of Extruded and Microwave‐Expanded Snacks—Mixture of Blue Corn, Black Bean, and Chard: An Optimization Study

Effect in Physical, Thermo‐Mechanical Properties, and In Vitro Starch Digestibility of Extruded and Microwave‐Expanded Snacks—Mixture of Blue Corn, Black Bean, and Chard: An Optimization Study

Effect of Pearling Rate on Highland Barley: Chemical, Physical, Antioxidant and Digestibility Characteristics

Legumes flour: a review of the nutritional properties, physiological functions and application in extruded rice products

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