Shaikh Jasmin R, Pathare Aniket M, Chakraborty Snehasis, Annapure Uday S
Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India.
J Food Sci. 2025 Aug;90(8):e70443. doi: 10.1111/1750-3841.70443.
The present work was undertaken to evaluate the effect of extrusion processing parameters on the incorporation and retention of dietary fiber (DF), mainly cellulose and hemicellulose, in fortified rice analogue. Specifically, the study focused on fortifying the rice with soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) in a 1:3 ratio. The process parameters such as moisture content (20%-30%), screw speed (120-160 rpm), and die temperature (90-110°C) were used as independent parameters, whereas physicochemical, functional properties, SDF and IDF content were used as dependent parameters through response surface methodology. The fortified rice kernel (FRK) showing maximum retention of SDF and IDF was optimized and analyzed for physical, textural, rheological, invitro starch digestibility, structural and morphological properties. Extrusion significantly influenced the physicochemical, functional, rheological, and physical properties. The optimized FRK at 90°C/120 rpm/20% moisture content showed SDF 0.042 g/g and IDF 0.08 g/g content with a hardness of 64.96 N. The in vitro starch digestibility revealed an increase in resistant starch content from 12.42% to 16.50% in FRK. This enhancement can be attributed to the structural modifications induced by extrusion, which promotes starch retrogradation, and the addition of fortified DF. Overall, extrusion parameters have significantly influenced the fortification of SDF and IDF. PRACTICAL APPLICATIONS: Rice is a staple food consumed across the globe, and its low nutritional value contributes to nutritional deficiencies and the risk of chronic diseases such as cardiovascular diseases. Fortification is an effective method of alleviating the causes of nutritional deficiencies. Among the fortification methods, extrusion is a cost-effective and efficient technology for fortification of macronutrients. This study exemplified that extrusion processing can efficiently fortify broken rice with dietary fiber by achieving a 1:3 ratio of soluble dietary fiber to insoluble dietary fiber. The optimized extrusion parameters temperature, screw speed, and moisture content showed enhanced nutritional, digestibility, textural, pasting, and functional properties of the fortified rice kernels. The results of this study evidenced extrusion as an effective tool for the development of fiber-fortified rice. Additionally, the use of broken rice, an underutilized by-product of rice milling, underscores the sustainability of this fortification strategy, offering a value-added pathway for its conversion into functional food ingredients.
本研究旨在评估挤压加工参数对膳食纤维（DF，主要是纤维素和半纤维素）在强化大米类似物中的掺入和保留效果。具体而言，该研究聚焦于以1:3的比例用可溶性膳食纤维（SDF）和不溶性膳食纤维（IDF）强化大米。将水分含量（20%-30%）、螺杆转速（120-160转/分钟）和模头温度（90-110°C）等工艺参数用作独立变量，而将物理化学、功能特性、SDF和IDF含量用作通过响应面法得到的因变量。对显示SDF和IDF最大保留量的强化米粒（FRK）进行了优化，并分析了其物理、质地、流变学、体外淀粉消化率、结构和形态特性。挤压显著影响了物理化学、功能、流变学和物理性质。在90°C/120转/分钟/20%水分含量条件下优化得到的FRK，其SDF含量为0.042克/克，IDF含量为0.08克/克，硬度为64.96牛。体外淀粉消化率显示，FRK中抗性淀粉含量从12.42%增加到了16.50%。这种提高可归因于挤压引起的结构变化，挤压促进了淀粉的回生，以及强化DF的添加。总体而言，挤压参数对SDF和IDF的强化有显著影响。实际应用：大米是全球消费的主食，其低营养价值导致营养缺乏以及患心血管疾病等慢性病的风险。强化是缓解营养缺乏原因的有效方法。在强化方法中，挤压是一种用于强化大量营养素的经济高效技术。本研究表明，挤压加工能够通过实现可溶性膳食纤维与不溶性膳食纤维1:3的比例，有效地用膳食纤维强化碎米。优化后的挤压参数，即温度、螺杆转速和水分含量，显示出强化米粒具有增强的营养、消化率、质地、糊化和功能特性。本研究结果证明挤压是开发纤维强化大米的有效工具。此外，使用碎米（大米碾磨的未充分利用的副产品）突出了这种强化策略的可持续性，为将其转化为功能性食品成分提供了一条增值途径。
