Physicochemical Properties and Antioxidant Activity of Extruded Rice Flour with Various Cacao (Theobroma cacao L.) Bean Content
2017
Park, J.Y., Kongju National University, Gongju, Republic of Korea | Kim, Y.H., Hyejeon College, Hongseong, Republic of Korea | Ryu, G.H., Kongju National University, Gongju, Republic of Korea
This study was carried out to determine the effect of cacao bean addition on the physicochemical properties of extruded rice flour. Rice-based cacao beans (0, 20, 40, 60%) were extruded at a die temperature of 130℃, screw speed of 200 rpm, and moisture content of 25%. As the content of cacao beans increased from 20% to 60%, expansion index decreased, while piece density and specific length increased. The water soluble index and water absorption index of the extrudate increased through extrusion cooking. Lightness decreased as cacao bean content increased while redness increased. As the content of cacao beans increased, paste viscosity decreased. Cold peak viscosity was observed in all extrudates of raw roasted cacao beans. α,α-Diphenyl-β-picrylhydrazyl (DPPH) radical-scavenging activity increased upon extrusion and cacao bean addition. As content of cacao beans increased, non-roasted cacao beans had higher total phenolic contents than roasted cacao beans. This study showed that addition of cacao beans to extruded rice snack improved antioxidant activity.
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