Investigation of process and product parameters on physical attributes, resistant starch, and in vitro starch digestibility of modified rice flour‐based extruded snacks

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 stre...

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Bibliographic Details
Published in:Journal of food processing and preservation 2021-11, Vol.45 (11), p.n/a
Main Authors: Gulzar, Beenish, Zameer Hussain, Syed, Naseer, Bazila, Bashir Shikari, Asif, Nazir, Nageena, Gani, Gousia
Format: Article
Language:English
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Summary: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 
ISSN:0145-8892
1745-4549
DOI:10.1111/jfpp.15953