Production of innovative antioxidant‐rich and gluten‐free extruded puffed breakfast cereals from purple sweet potato ( Ipomoea batatas L.) and red rice using a mixture design approach

Abstract

The effect of formulation on physiochemical and functional properties of extruded breakfast cereals was investigated. The anthocyanins of breakfast cereals were quantified using HPLC, and remarkable retention of anthocyanins and antioxidant properties was recorded. The purple sweet potato (PSP) indicated a most significant positive impact on antioxidant capacity, whereas the cornflour contributed toward a better expansion of the final product. The optimum formulation of breakfast cereal with an acceptable textural properties and highest antioxidant properties was produced using 55% PSP powder, 15% whole red rice flour, and 30% cornflour and resulted breakfast cereals with hardness, SEI, antioxidant activity, anthocyanin, and total phenolic content of 4.87 kg, 2.93, 13.57 μmol TE/g, 66.35 mg/100 g and 5.13 mg GAE/g, respectively, with attractive natural color, satisfactory bowl‐life and better functional properties. PSP and red rice provide natural color to the final product and rich source of anthocyanins with better antioxidant capacity. Novelty impact statement The results obtained in this study reveals the potential use of purple sweet potato, whole red rice, and cornflour to formulation of healthy extruded breakfast cereals using a D‐optimal mixture design approach, and resulted breakfast cereals showed better expansion, texture, bowl‐life, and rich in the natural bioactive compound, fiber, and colorants.

Optimisation of extrusion conditions for production of antioxidant-rich extruded breakfast cereals from purple sweet potato (Ipomoea batatas L.) and red rice using response surface methodology

“…Under the optimum conditions used in the present work, a significant improvement in expansion was observed as compared to that of non-optimised samples, previously reported by the same research group (Senevirathna et al, 2022), as illustrated in Figures 2a and 2b. Furthermore, as shown in the scanning electron micrographs (Figure 2c and 2d), the optimised samples depicted a better cell structure, with smoother and thin cell walls than the nonoptimised samples.…”

“…The PSPP and WRRF were stored at 4°C in laminated aluminium foil bags before use. The range of main ingredients used for the formulation of breakfast cereals were selected based on the optimised formulation, as reported in our previous work (Senevirathna et al, 2022). The dry ingredients were PSPP (55.00%), WRRF (15.00%), and CF (30.00%).…”

Thermal and nonthermal pretreatment methods for the extraction of anthocyanins: A review

“…Zhang, Sun, et al (2020) reported that eggplant peel was used in formulating a model food system in different thermal treatments. An innovative formulation of breakfast cereals was produced by combining purple sweet potato (PSP) and red rice, which contain a high amount of anthocyanins and antioxidants (Senevirathna et al, 2022). Furthermore, anthocyanins‐rich rice berries are used in the production of flavored yogurt using which also contributed to high total phenolic content, DPPH radical scavenging activity, and ferric reducing antioxidant power (FRAP) (Anuyahong et al, 2020).…”

Physicochemical characterization of a composite flour: Blending purple sweet potato and rice flours

“…For instance, Chinese steamed bread incorporating PSPF has exhibited enhanced color, polyphenol content, and antioxidant activity ( Cui & Zhu, 2022 ) Other studies have shown that PSPF can improve the structural properties of extruded rice products ( Wang et al, 2021 ). The extruded breakfast cereals made from whole red rice, corn flour, and PSPF possess superior cell structures with smoother and thinner cell walls compared to non-optimized samples ( Senevirathna, Ramli, Azman, & Juhari, 2023 ) Furthermore, incorporating 20% PSPF into refined wheat flour for noodles has been found acceptable to consumers, while also enriching their nutritional profile ( Uthai, Suktanarak, Chetyakamin, & Thumrongchote, 2022 ) Collectively, these findings underline the beneficial impacts of PSPF on product quality.…”