Investigation of process and product parameters on physical attributes, resistant starch, and in vitro starch digestibility of modified rice flour-based extruded snacks
Beenish Gulzar
Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Srinagar, India
Contribution: Investigation, Writing - original draft
Search for more papers by this authorCorresponding Author
Syed Zameer Hussain
Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Srinagar, India
Correspondence
Syed Zameer Hussain, Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar 190025, India.
Email: [email protected]
Contribution: Conceptualization, Supervision
Search for more papers by this authorBazila Naseer
Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Srinagar, India
Contribution: Data curation, Validation
Search for more papers by this authorAsif Bashir Shikari
Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Srinagar, India
Contribution: Writing - review & editing
Search for more papers by this authorNageena Nazir
Division of Agricultural Statistics, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Srinagar, India
Contribution: Formal analysis
Search for more papers by this authorGousia Gani
Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Srinagar, India
Contribution: Visualization
Search for more papers by this authorBeenish Gulzar
Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Srinagar, India
Contribution: Investigation, Writing - original draft
Search for more papers by this authorCorresponding Author
Syed Zameer Hussain
Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Srinagar, India
Correspondence
Syed Zameer Hussain, Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar 190025, India.
Email: [email protected]
Contribution: Conceptualization, Supervision
Search for more papers by this authorBazila Naseer
Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Srinagar, India
Contribution: Data curation, Validation
Search for more papers by this authorAsif Bashir Shikari
Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Srinagar, India
Contribution: Writing - review & editing
Search for more papers by this authorNageena Nazir
Division of Agricultural Statistics, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Srinagar, India
Contribution: Formal analysis
Search for more papers by this authorGousia Gani
Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Srinagar, India
Contribution: Visualization
Search for more papers by this authorAbstract
Modified rice flour (MRF) with higher resistant starch content was explored to produce resistant starch, enriched extruded snacks. Effects of feed moisture (10%–35%), temperature (130–180°C), and screw speed (150–200 rpm) on specific mechanical energy input (SME), expansion ratio (ER), breaking strength (BS), L*, a*, and b* values, resistant starch (RS), predicted glycemic index (pGI), glycemic load (GL), and sensory evaluation of extrudates were investigated. Moreover, independent variables influenced both machine and product responses significantly (p < .05). Design expert predicted feed moisture of 26.90%, temperature of 130°C, and screw speed of 193 rpm as desirable conditions for the development of MRF extrudates. pGI decreased from 75.83 in control to 68.41 in the developed MRF extrudates.
Novelty statement
Resistant starch content increased from 4.12% in native rice flour (NRF) extrudates to 7.16% in MRF extrudates. Predicted glycemic response decreased from 75.83 in NRF extrudates to 68.41 in MRF extrudates. Moisture content of 26.90%, screw speed of 193 rpm, and temperature of 130°C were predicted as optimum extrusion cooking conditions. Using pregelatinized rice flour in the preparation of extrudates proved to be a novel way to decrease the glycemic index and glycemic load of rice-based snacks.
Open Research
DATA AVAILABILITY STATEMENT
There are no shared data associated with this submission.
Supporting Information
| Filename | Description |
|---|---|
| jfpp15953-sup-0001-TableS1-S2.docxWord document, 17.4 KB | Table S1-S2 |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
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