期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
卷 66, 期 8, 页码 904-911出版社
TAYLOR & FRANCIS LTD
DOI: 10.3109/09637486.2015.1110689
关键词
Antioxidant capacity; extrusion; germination; phenolics content; phytic acid; whole rice
资金
- ANPCYT [PICT 1105]
Whole rice (WR) products with low phytic acid (PA) content and enhanced bio-functional components were obtained by the combination of germination and extrusion processes. Germination conditions (24h - 35 degrees C), with a previous soaking process (24h - 20 degrees C), were chosen according to the remnant PA content and germination rate. Specific mechanical energy consumption, expansion, sensorial and mechanical hardness, specific volume, solubility, water absorption, free phenolic content (FPC) and antioxidant capacity were evaluated. Results indicated that 175 degrees C and 14g100g(-1) of moisture were the most appropriate conditions to obtain expanded products and precooked flours based on germinated WR. Selected extruded product presented less PA content (821.6 9 +/- 10.3 versus 695.2 0 +/- 1.6mg100g(-1)) and higher Fe bio-accessibility, FPC (45.2 9 +/- 1.61 versus 66.3 5 +/- 3.35mg GAEg(-1)) and antioxidant capacity compared with WR (34.9 5 +/- 0.8 versus 54.6 3 +/- 1.6 mu mol troloxg(-1)). Combining germination-extrusion processes could be a strategy to obtain expanded products or precooked flours based on WR with enhanced health benefits.
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