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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Physical Characteristics, Nutritional Quality, and Antioxidant Potential of Extrudates Produced with Polished Rice and Whole Red Bean Flours

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Author(s):
Oliveira, Ludmilla C. ; Lima, Diana C. N. ; Bailoni, Marcio A. ; Risso, Eder M. ; Schmiele, Marcio ; Steel, Caroline J. ; Chang, Yoon K.
Total Authors: 7
Document type: Journal article
Source: CEREAL CHEMISTRY; v. 94, n. 1, p. 74-81, JAN-FEB 2017.
Web of Science Citations: 0
Abstract

In Brazil, rice (Orvza sativa L.) and beans (Phaseolus vulgaris L.) are the basis of the population's diet, and their consumption together is a good strategy to improve protein biological value. The aim of this study was to produce extruded products with whole red bean (WRBF) and polished rice (PRF) flours and to evaluate the effects of extrusion temperature (T) and feed moisture content (FM) on technological properties and total phenolic compounds content. The extrudates were elaborated in a twin-screw extruder following a 2(2) central composite rotatable design with FM (15-23%) and T (120-160 degrees C) as independent variables. WRBF and PRF were used at a 1:3 ratio. Amino acid content and profile were evaluated in the optimum extrudate (produced at FM = 19% and T = 140 degrees C). The total phenolic content identified in extruded products was provided by the red bean seed coat, and its quantification suggested the release of bound phenolics with the extrusion process (not temperature dependent). The extrusion of PRF and WRBF, in combination, produced extruded products of high protein quality, being complete in essential amino acids for the diets of people at least 48 months old. The results indicate that legume flours such as WRBF incorporated into rice flour can cause a positive impact on technological, nutritional, and functional quality of extrudates. (AU)

FAPESP's process: 12/23281-2 - Antioxidant properties and physical, sensory and nutritional features of extruded corn-based breakfast cereal elaborated with whole-grain wheat flour, jabuticaba and resistant starch
Grantee:Caroline Joy Steel
Support Opportunities: Regular Research Grants