Extrusion cooking of immature rice grain: under-utilized by-product of rice milling process

Basit Öğe Kaydı
dc.authoridTUNCEL, NECATI BARIS/0000-0001-9885-5063
dc.authoridYILMAZ TUNCEL, NESE/0000-0003-2700-5840
dc.authoridALBAYRAK, Baris Burak/0000-0002-3709-6339
dc.contributor.authorAlbayrak, Baris Burak
dc.contributor.authorTuncel, Necati Baris
dc.contributor.authorYilmaz Tuncel, Nese
dc.contributor.authorMasatcioglu, Mustafa Tugrul
dc.date.accessioned2025-01-27T20:14:54Z
dc.date.available2025-01-27T20:14:54Z
dc.date.issued2020
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractImmature rice grain is one of the by-products of paddy milling process. Due to being whole grain, immature rice grains comprise the fat-rich bran layer which bring along high nutritional value as well as susceptibility to rancidity. Therefore, they are generally used as feed rather than food. In this study, the potential of utilizing immature rice grain as a food ingredient was investigated. For this purpose, raw (unprocessed) and infrared (IR) stabilized immature rice grain flours (IRGF) were extruded at different exit-die temperatures (130 degrees C and 150 degrees C) and feed moisture contents (16%, 18%, 20%) and the effects of these parameters on chemical composition (moisture, crude fat, protein, ash, soluble and insoluble dietary fiber and phytic acid contents), physicochemical properties (solubility, water binding capacity, expansion index and bulk density), thiamine, riboflavin and tocopherol contents, textural and sensorial properties of the extrudates were investigated. Either thiamine or tocopherol contents of the extrudates made of unprocessed IRGF were higher than that of the extrudates made of IR stabilized IRGF (p < 0.05). Additionally, higher extrusion temperature and lower feed moisture content resulted in further loss in both vitamins. On the other side, riboflavins showed a relatively heat-stable behavior. Rancid flavor and bitter taste scores of the extrudates which were made of unprocessed IRGF were significantly higher than their counterparts made of IR stabilized IRGF (p < 0.05). Toothpack was the most dominant sensory attribute in all extrudates.
dc.identifier.doi10.1007/s13197-020-04322-8
dc.identifier.endpage2915
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue8
dc.identifier.pmid32624596
dc.identifier.scopus2-s2.0-85081922546
dc.identifier.scopusqualityQ1
dc.identifier.startpage2905
dc.identifier.urihttps://doi.org/10.1007/s13197-020-04322-8
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21230
dc.identifier.volume57
dc.identifier.wosWOS:000543105200013
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSpringer India
dc.relation.ispartofJournal of Food Science and Technology-Mysore
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectExtrusion
dc.subjectImmature rice
dc.subjectInfrared
dc.subjectDietary fiber
dc.subjectTocopherols
dc.subjectB vitamins
dc.titleExtrusion cooking of immature rice grain: under-utilized by-product of rice milling process
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu