Extruded snacks from pigmented rice: Phenolic profile and physical properties

This study arose from the need to meet request of consumers for healthy, ready-to-eat foods. The behavior pigmented rice was investigated during extrusion in terms nutritional (i.e., phenolic acids, anthocyanins and antioxidant capacity (AC)) physical starch pasting properties, texture, porosity biometric indices) properties. Snacks were produced brown, red, black rice, by means a co-rotating twin-screw extruder, their features compared with those snacks white rice. Although soluble cell-wall bound acid contents brown did not differ, red both resulted higher AC after extrusion. Black showed highest anthocyanin contents, even Furthermore, high compound content affected led lower viscosity snack than Nevertheless, considering textural best results obtained Optimizing conditions will help reduce loss made increase value improve properties product.