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

摘要

Modified rice flour (MRF) with higher resistant starch content was explored to produceresistant starch, enriched extruded snacks. Effects of feed moisture (10%–35%),temperature (130–180°C), and screw speed (150–200rpm) on specific mechanicalenergy input (SME), expansion ratio (ER), breaking strength (BS), L*, a*, and b* values,resistant starch (RS), predicted glycemic index (pGI), glycemic load (GL), and sensoryevaluation of extrudates were investigated. Moreover, independent variables influencedboth machine and product responses significantly (p < .05). Design expert predictedfeed moisture of 26.90%, temperature of 130°C, and screw speed of 193 rpmas desirable conditions for the development of MRF extrudates. pGI decreased from75.83 in control to 68.41 in the developed MRF extrudates.