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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #353211
Research Project: New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops

Location: Healthy Processed Foods Research

Title: Effects of rice amylose content and processing conditions on the quality of rice and bean-based expanded extrudates

Author
item LEVIEN-VANIER, NATHAN - Federal University Of Pelotas
item DOS SANTOS, JAQUELINE - Federal University Of Pelotas
item VILLANOVA, FRANCIENE - Federal University Of Pelotas
item COLUSSIA, ROSANNA - Federal University Of Pelotas
item ELIAS, MOACIR - Federal University Of Pelotas
item Pan, James
item Berrios, Jose

Submitted to: Journal of Food Processing and Preservation
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/3/2018
Publication Date: 9/18/2018
Citation: Levien-Vanier, N., Dos Santos, J.P., Villanova, F.A., Colussia, R., Elias, M.C., Pan, J., Berrios, J.D. 2018. Effects of rice amylose content and processing conditions on the quality of rice and bean-based expanded extrudates. Journal of Food Processing and Preservation. 42(9):e13758. https://doi.org/10.1111/jfpp.13758.
DOI: https://doi.org/10.1111/jfpp.13758

Interpretive Summary: Extrusion conditions, the characteristics of the raw material, and their ratios in the feed formulation are factors that influence the quality of the product. This study evaluated the effects of rice amylose content (6.1%, 17.7%, and 23.1%), moisture content of raw formulations (18% and 22%) and extrusion barrel temperature (100 and 140 °C) on physical, sensorial and nutritional properties of rice and bean-based expanded extrudates. The processing temperatures studied did not change the thiamine content present in the raw formulation. Also, extrudates obtained at 18% moisture content and 140 °C barrel temperature presented the highest free phenolics and insoluble fiber content, which was partially solubilized with the extrusion process at the highest studied temperature of 140 °C. Regardless of amylose content of the rice flour (6.1%, 17.7%, or 23.1%), the blending of 70%-rice and 30%-bean flours processed at 18% moisture content and 140 °C temperature produced the most crispy, expanded and desirable extrudates with good nutritional composition and acceptability.

Technical Abstract: This study evaluated the effects of rice amylose content (6.1%, 17.7%, and 23.1%), feed moisture (18% and 22%) and extrusion barrel temperature (100 and 140 °C) on the physical, sensorial and nutritional properties of rice and bean-based expanded extrudates. Extrudates with high expansion ratio with crispy texture, low density, low hardness and good sensory acceptance were obtained at processing conditions of 18% feed moisture and 140 °C barrel temperature using rice flour containing 6.1% amylose. Additionally, the indicated processing conditions did not change the thiamine content in the final product, presented the highest free phenolics and insoluble fiber content, which was partially solubilized with the extrusion process at the highest studied temperature of 140 °C. Regardless of amylose content of the rice flour (6.1%, 17.7%, or 23.1%), the blending of 70%-rice and 30%-bean flours processed at 18% moisture content and 140 °C temperature produced the most crispy and desirable extrudates with good expansion ratio, hardness, nutritional composition and acceptability.