Influence of Extrusion Conditions on Techno-functional Properties, Phytochemical Contents and Antioxidant Activity of Rice-based Extrudates Containing Powder of Purslane (Portulaca oleracea L.) and Jew's Mallow (Corchorus olitorius L.) Leaves

Purslane (Portulaca oleracea L.) and Jew's mallow (Corchorus olitorius leaves have several desirable characteristics as functional ingredients for the production of healthy new foods. In this study, influence extrusion conditions including material type, feed moisture content barrel temperature on techno-functional properties, phytochemical contents antioxidant activity rice-based extrudates containing purslane powder was investigated. Inclusion into rice flour formula significantly affected techno-functional, physical phytochemicals antioxidants resultant extrudates. Increasing resulted in with higher bulk density (BD) breaking strength (BS) lower content. Higher properties. Furthermore, statistical analyses revealed that interactions between process variables were significant. Correlation relationships noticed. These results will be used to help define optimized controlling predicting qualities extruded products powder.