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

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dc.authoridYILMAZ TUNCEL, NESE/0000-0003-2700-5840
dc.authoridALBAYRAK, Baris Burak/0000-0002-3709-6339
dc.authoridTUNCEL, NECATI BARIS/0000-0001-9885-5063
dc.contributor.authorAlbayrak, Baris Burak
dc.contributor.authorTuncel, Necati Baris
dc.contributor.authorYilmaz Tuncel, Nese
dc.contributor.authorMasatcioglu, Mustafa Tugrul
dc.date.accessioned2024-09-18T20:19:58Z
dc.date.available2024-09-18T20:19:58Z
dc.date.issued2020
dc.departmentHatay Mustafa Kemal Üniversitesien_US
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.en_US
dc.identifier.doi10.1007/s13197-020-04322-8
dc.identifier.endpage2915en_US
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue8en_US
dc.identifier.pmid32624596en_US
dc.identifier.scopus2-s2.0-85081922546en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage2905en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-020-04322-8
dc.identifier.urihttps://hdl.handle.net/20.500.12483/9985
dc.identifier.volume57en_US
dc.identifier.wosWOS:000543105200013en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSpringer Indiaen_US
dc.relation.ispartofJournal of Food Science and Technology-Mysoreen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectExtrusionen_US
dc.subjectImmature riceen_US
dc.subjectInfrareden_US
dc.subjectDietary fiberen_US
dc.subjectTocopherolsen_US
dc.subjectB vitaminsen_US
dc.titleExtrusion cooking of immature rice grain: under-utilized by-product of rice milling processen_US
dc.typeArticleen_US

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