2010/11/29 by Rutrada Sompong, Susanne Siebenhandl‐Ehn, Emmerich Berghofer +2 · 1 citation
Medicine · Nursing · #Food composition and properties #Phytochemicals and Antioxidant Activities #Phytoestrogen effects and research
paper · doi:10.1002/star.201000086
crossref issued 2010/11/29 · crossref published 2010/11/29 · crossref published-online 2010/11/29 · openalex publication_date 2010/11/29 · crossref created 2010/11/29 · crossref published-print 2011/02/01 · crossref deposited 2023/10/07 · openalex created_date 2025/10/10 · crossref indexed 2026/08/03 · openalex updated_date 2026/08/03
Abstract Five white and coloured rice varieties with different AM contents (long grain rice: 34%, Thai Jasmine rice: 15%, glutinous rice: 7%, red rice: 18% and black rice: 5%) were pregelatinised using a twin‐screw extruder at a barrel temperature of 150°C and two levels of feed moisture (12 and 16%). The correlation of AM content to water absorption index (WAI), water solubility index (WSI), starting viscosity, hot viscosity and final viscosity of the five rice extrudates were determined. Total anthocyanin content (TAC), total phenolic content (TPC) and antioxidant activity of extrudates were analysed by spectrophotometric methods. AM content was positively correlated to WAI and final viscosity. High AM content of the rice varieties resulted in high WAI and high final viscosity of extrudates. In addition, higher feed moisture content (16%) increased WAI and pasting properties of rice extrudates, but decreased WSI. Extrusion cooking reduced TAC, TPC and antioxidant properties, but the remaining values were high enough to suggest a further use for (functional) food production.