Germination and extrusion as combined processes for reducing phytates and increasing phenolics content and antioxidant capacity of Oryza sativa L. whole grain flours
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 (24 h – 35 °C), with a previous soaking process (24 h – 20 °C), were chosen according to the remnant PA co...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2015 |
| País: | Argentina |
| Institución: | Consejo Nacional de Investigaciones Científicas y Técnicas |
| Repositorio: | CONICET Digital (CONICET) |
| Idioma: | inglés |
| OAI Identifier: | oai:ri.conicet.gov.ar:11336/45962 |
| Acceso en línea: | http://hdl.handle.net/11336/45962 |
| Access Level: | acceso abierto |
| Palabra clave: | Whole Rice Germination Extrusion Phenolics Content Antioxidant Capacity Phytic Acid https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
| Sumario: | 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 (24 h – 35 °C), with a previous soaking process (24 h – 20 °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 °C and 14 g 100 g−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 ± 1.6 mg 100 g−1) and higher Fe bio-accessibility, FPC (45.2 9 ± 1.61 versus 66.3 5 ± 3.35 mg GAE g−1) and antioxidant capacity compared with WR (34.9 5 ± 0.8 versus 54.6 3 ± 1.6 µmol trolox g−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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