Investigation of low amylose rice extrudates blended with germinated green gram and bhimkol flour

Abstract

Ready-to-eat breakfast cereals (RTEBCs) have been developed from low-amylose rice by incorporating germinated green gram and bhimkol flour. A four variable central composite design (CCD) was used to evaluate the effects of independent variables on product responses, viz. blend ratio (80:10:10–60:30:10) of low-amylose rice flour, germinated green gram and bhimkol), screw speed (200–400 rpm), barrel temperature (90–130 °C) and feed moisture content (10.5–20.5%, wet basis), respectively. Extrudates developed in the optimized condition showed acceptable physic-chemical properties viz. EI (5.5) and BS (0.215 N/mm2), WAI (483.21 g/100 g), WSI (46.22 g/100 g), PV (484 cp) and FV (154 cp). The extrudates were found to have dietary fibre content and vitamin B1 content of 5.16% and 0.847 μg/g, respectively. MTT-proliferation study showed 75.45% survivality for extrudate made of low amylose rice blended with germinated green gram and bhimkol flour at maximum concentration of 50 mg/ml, respectively. Thus it was demonstrated that germinated green gram and bhimkol could be extruded to have a healthy RTBCs as well as weaning food.

Keywords

• Low amylose rice
• Green gram
• Extrudate
• Ready-to-eat