The effects of feed moisture and dried coconut meal content on the physicochemical, functional, and sensory properties of gluten-free Riceberry rice flour-based extruded snacks

The objective of this study was to develop an expanded snack from Riceberry rice flour (RBF) and dried coconut meal (DCM), a by-product milk production, using twin-screw extruder. A 3 x factorial design employed investigate the effects feed moisture contents (18, 21, 24%) DCM levels (0, 5, 10%) on physicochemical, functional, sensory properties products. results showed that increasing content significantly reduced cold peak viscosity but had no significant effect hot viscosity. dominant factor affecting substitution led decrease in expansion extrudates while L * b values. texture parameters were affected by both DCM, where increased resulted more rigid structures with higher density hardness lower crispiness. Antioxidant final product decreased approximately 64 70% 10 25%, as determined DPPH FRAP assays, respectively, compared initial RBF. However, antioxidant remained high product. Feed activity measured assays. total phenolic (TPC) increased. Furthermore, anthocyanin (ATC) when RBF substituted DCM. evaluation revealed 18% 10% highest overall liking score. These findings offer valuable insights into potential use extruder for developing snacks could be useful further research area.