Extrusion effect on proximate composition, starch and dietary fibre of ready-to-eat products based on rice fortified with carob fruit and bean
2019
Arribas, Claudia | Cabellos, Blanca | Cuadrado, Carmen | Guillamón, Eva | Pedrosa, Mercedes M.
Rice is the major material used for the manufacture of ready-to eat products. However, these products have low nutritional properties. Nowadays, health conscious-consumers demand convenient and healthy foods. A solution to address their demand is by fortification of rice-based formulations with pulses. The effect of extrusion on proximate composition, starch and dietary fibre content, as well as the in vitro protein digestibility of different pulses/rice formulations were evaluated. Carob fruit and bean fortification yielded extrudates with double amount of protein, 10-fold less lipids and a similar amount of carbohydrates than a commercial extruded rice. In comparison to the non-extruded formulations (controls), extrusion did not modify the protein content, although reduce the soluble protein (80–89%) and the fat (>81%) contents. A slight increase (1–6%) on total starch content with a slight reduction of the ratio amylose/amylopectin was observed after extrusion. The in vitro protein digestibility of extrudates reached values higher than 90%. After extrusion, a reduction in the total dietary fibre (20–25%), and a redistribution of the fibre fractions was observed. Thus, these novel gluten-free foods (highlighting formulations with carob fruit) could be considered as nutritious and functional foods, and a healthier alternative in comparison to some commercially available snacks.
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