Apparent amylose content positively influences the quality of extruded fortified rice kernels

The present research studies the impact of apparent amylose content (AAC) on the quality of fortified rice kernels (FRK), a health food designed to combat iron deficiency anemia by fortifying with iron, folic acid, and vitamin B12. Five FRK formulations with varying AAC (0.46–23.89 %) were prepared,...

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Bibliographic Details
Published in:Carbohydrate polymers 2024-08, Vol.338, p.122213-122213, Article 122213
Main Authors: Nithya, A., Vishwakarma, Siddharth, Dalbhagat, Chandrakant Genu, Mishra, Hari Niwas
Format: Article
Language:English
Subjects:
Amylose - analysis
Amylose - chemistry
Apparent amylose content
Cooking
Extruded rice products
Food, Fortified - analysis
Fortified rice kernels
Health food
Oryza - chemistry
Rheology
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Summary:The present research studies the impact of apparent amylose content (AAC) on the quality of fortified rice kernels (FRK), a health food designed to combat iron deficiency anemia by fortifying with iron, folic acid, and vitamin B12. Five FRK formulations with varying AAC (0.46–23.89 %) were prepared, and AAC influence on the extruder-system parameter and physicochemical, cooking, and textural properties of FRK was investigated. The torque, die-pressure, length, redness, and cooking time increased with an increase in AAC and were in the range of 12.55–22.81 Nm, 58.31–88.96 bar, 4.58–5.09 mm, 0.35–1.15, and 6.1–11.2 min, respectively. The other parameters, such as the breadth, whiteness index, and cooking loss decreased with an increase in AAC. Except for cohesiveness, all other textural properties of cooked FRK increased with an increase in AAC. These correlations of the FRK properties with AAC were confirmed through multivariate analysis. SEM, XRD, FTIR, and rheology supported the observed AAC trends in FRK properties. SEM showed a reduction in pores and cracks with an increase in AAC. The XRD and FTIR showed an increase in crystallinity with an increase in AAC due to better gelatinization leading to rapid retrogradation. This leads to better physical, cooking, and textural properties of FRK. [Display omitted]
ISSN:0144-8617
1879-1344
DOI:10.1016/j.carbpol.2024.122213