The effect of rice bran on physicochemical, textural and glycaemic properties of ready-to-eat extruded corn snacks

In this work, corn extruded snack products were enriched with rice bran (RB) at 10% and 15%. A co-rotating twin-screw extruder was used with a feed moisture content of 16 g 100 g(-1), a screw speed of 240 r.p.m. and four heating sections of the barrel (100, 140, 150 and 150 degrees C). The impact of RB inclusion on nutritional profile, starch digestion, physicochemical and textural properties of snack products was evaluated. RB-enriched extrudates showed a lower specific volume and hardness and higher crispness than control. RB at 15% gave a water-holding capacity lower than control. Rheology of extrudate dispersions indicated an increase in elastic interactions and solid-like behaviour with RB supplementation. Differences in rheological properties resulted in attenuation of predictive glycaemic response for RB-enriched snacks.

Automated summary

Adding rice bran to corn extruded snack products resulted in lower specific volume and hardness, higher crispness, and lower water-holding capacity. The addition of rice bran increased solid-like behavior and elastic interactions. The differences in rheological properties led to a reduced glycemic response in rice bran-enriched snacks.