Twin-screw extrusion of pre-germinated brown rice: Physicochemical properties and γ-Aminobutyric Acid Content (GABA) of extruded snacks

International Journal of Food Engineering

Volumn 7, Issue 4, 2011, Pages

  Chanlat, Nirandorn ^a   Songsermpong, Sirichai ^a   Charunuch, Chulaluck ^a   Naivikul, Onanong ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

aminobutyric acid (GABA); extruded snack; pre germinated brown rice; response surface methodology

Indexed keywords

AMINOBUTYRIC ACIDS; BROWN RICE; CENTRAL COMPOSITE DESIGNS; CRUDE FIBERS; EXPANSION RATIO; EXTRUDED SNACK; EXTRUDED SNACKS; PHYSICOCHEMICAL PROPERTY; PRE-GERMINATED BROWN RICE; REDUCING SUGARS; RESPONSE SURFACE METHODOLOGY; SCREW SPEED; SECOND-ORDER POLYNOMIAL; SOAKING METHOD; SURFACE PLOTS; TWIN SCREW EXTRUDERS; TWIN SCREW EXTRUSION; WATER ABSORPTION INDEX; WATER SOLUBILITY INDEX;

AMINO ACIDS; BRITTLENESS; EXPANSION; EXTRUSION; FRACTURE MECHANICS; HARDNESS; PLASTICITY; SCREWS; SUGARS; WATER ABSORPTION;

WATER CONTENT;

EID: 80052559598     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.2328     Document Type: Article

References (44)

1. AOAC. (2000). Official method of analysis of AOAC international. (17th ed.). Association of Official Analytical Chemists, Washington, D.C.
2. Altan, A., McCarthy, K.L. and Maskan, M. (2008). Twin-screw extrusion of barley-grape blends: Extrudate characteristics and determination of optimum processing conditions. Journal of Food Engineering, 89: 24-32.
3. Alvarez-Martinez, L., Kondury, K.P. and Harper, J.M. (1988). A general model for expansion of extruded products. Journal of Food Science, 53: 609-615.
4. Anderson, R.A., Conway, H.F.M., Pfeiffer, V.F. and Griffin, E.J. (1969). Gelatinization of corn grits by roll and extrusion cooking. Cereal Science Today, 14: 4-12.
5. Banchuen, J., Thammarutwasik, P., Ooraikul, B., Wuttijumnong, P. and Sirivongpaisal, P. (2009). Effect of germinating process on bioactive component of Sangyod Muang Phatthalung rice. Thai Journal of Agricultural Science, 42: 191-199.
6. Benjamasuttikul, S., and Naivikul, O. (2007). Pasting properties changes during pre-germination process of Thai rice varieties. In Starch Update 2007: The 4th international conference on starch technology (pp. 185-192). Queen Sirikit national convention center, Bangkok
7. Bown, A.W. and Shelp, B.J. (1997). The metabolism and functions of γ-aminobutyric acid. Plant Physiol, 115: 1-5.
8. Camire, M.E. (2001). Extrusion and nutritional quality. In R. Guy (Ed.), Extrusion cooking: Technologies and applications (pp. 108-129). CRC Press, Boca Raton.
9. Champagne, E.T., Wood, D.F., Juliano, B.O. and Bechtel, D.B. (2004). The rice grain and its gross composition. In E.T. Champagne (Ed.) Rice: Chemistry and Technology, (3rd ed., pp. 77-107). American Association of Cereal Chemists, Minnesota.
10. Charoenthaikij, P., Jangchud, K., Jangchud, A., Piyachomkwan, K., Tungtrakul, P. and Prinyawiwatkul, W. (2009). Germination conditions affect physicochemical properties of germinated brown rice flour. Journal of Food Science, 74: 658-665.
11. Chen,C-M., and Yeh, A-I. (2001). Effect of amylose content on expansion of extruded rice pellet. Cereal Chemistry, 78: 261-266 (Pubitemid 32524659)
12. Chinma, C.E., Adewuyi, O. and Abu, J.O. (2009). Effect of germination on the chemical, functional and pasting properties of flour from brown and yellow varieties of tiger nut (Cyperus esculentus). Food Research International, 42: 1004-1009.
13. Della-Valle, G., Vergnes, B., Colonna, P. and Patria, A. (1997). Relations between rheological properties of molten starch and their expansion behavior in extrusion. Journal of Food Engineering, 31: 277-296. (Pubitemid 127418066)
14. Ding, Q.B., Ainsworth, P., Tucker, G. and Marson, H. (2005). The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. Journal of Food Engineering, 66: 283-289.
15. Guha, M., Ali, S.Z. and Bhattacharya, S. (1997). Twin-screw extrusion of rice flour without a die: Effect of barrel temperature and screw speed on extrusion and extrudate characteristics. Journal of Food Engineering, 32: 251-267. (Pubitemid 127428198)
16. Gupta, M., Bawa, A.S. and Semwa, A.D. (2008). Effect of barley flour on development of rice-based extruded snack. Cereal Chemistry, 85: 115-122. (Pubitemid 351554751)
17. Guy, R. (2001). Snack foods. In R. Guy (ed.) Extrusion cooking: Technologies and applications. (pp.162-181). CRC Press, Boca Raton.
18. Hagiwara, H., Seki, T. and Ariga, T. (2004). The effect of pre-germinated brown rice intake on blood glucose and PAI-1 levels in streptozotocin-induced diabetic rats. Biosci.Biotechnol.Biochem, 68: 444-447. (Pubitemid 39251549)
19. Hagenimana, A., Ding, X. and Fang, T. (2006). Evaluation of rice flour modified by extrusion cooking. Journal of Cereal Science, 43: 38-46. (Pubitemid 41728286)
20. Hu, R. (1999). Food product design: A computer-aided statistical approach. Technomic Pub, Lancaster.
21. Ibanoglu, S., Ainsworth, P., Ozer, E.A. and Plunkett, A. (2006). Physical and sensory evaluation of a nutritionally balanced gluten-free extruded snack. Journal of Food Engineering, 75: 469-472.
22. Ilo, S., Tomschik, U., Berghofer, E. and Mundigler, N. (1996). The effect of extrusion operating condition on apparent viscosity and the properties of extrudates in twin-screw extrusion cooking of maize grits. LWT-Food Science and Technology, 29: 593-598. (Pubitemid 126169797)
23. Ilo, S., Liu, Y. and Berghofer, E. (1999). Extrusion cooking of rice flour and amaranth blends. LWT-Food Science and Technology, 322: 73-80.
24. Ito, S., and Ishikawa, Y. (2004). Marketing of value-added rice products in Japan: Germinated brown rice and rice bread. In Proceedings of the FAO Rice Conference: Rice in Global Markets. (pp. 62-68). Rome.
25. Kaneko, M., Itoh, H., Ueguchi-Tanaka, M., Ashikari, M. and Matsuaka, M. (2002). The alpha-amylase induction in endosperm during rice seed germination is caused by gibberellins synthesized in epithelium. Plant Physiology, 128: 1264-1270. (Pubitemid 34305780)
26. Kayahara, H., Tsukahara, K. and Tatai, T. (2001). Flavor, health and nutritional quality of pre-germinatd brown rice. In A.M. Spanier (Ed): Food flavors and chemistry. : Advances of the new millennium. (pp. 546-551). Royal Society of Chemistry, Cambridge.
27. Komatsuzaki, N., Tsukahara, K., Toyoshima, H., Suzuki, T., Shimizu, N. and Kimura, T. (2007). Effect of soaking and gaseous treatment on GABA content in germinated brown rice. Journal of Food Engineering, 78: 556-560. (Pubitemid 44118504)
28. Lee, Y.R., Kim, J.Y., Woo, K.S., Hwang, I.G., Kim, K.H., Kim, K.J., Kim, J.H. and Jeong, H.S. (2007). Changes in the chemical and functional components of Korean rough rice before and after germination. Food Science and Biotechnology, 16: 1006-1010.
29. Manna, K. M., Naing, K. M. and Pe, H. (1995). Amylase activity of some roots and sprouted cereals and beans. Food and Nutrition Bulletin, 16: 1-4.
30. Mason, W.R. and Hoseney, R.C. (1986). Factors affecting the viscosity of extrusion -cooked wheat starch. Cereal Chemistry, 63: 436-441.
31. Mercier, C. and Feillet, P. (1975). Modification of carbohydrate components by extrusion-cooking of cereal products. Cereal Chemistry, 52: 283-297.
32. Mercier, C., Linko, P. and Harper, J.M. (1989). Extrusion Cooking. American Association of Cereal Chemists, Minnesota.
33. Myers, R., and Montgomery, D.C. (2002). Response surface methodology: process and products optimization using designed experiments. 2nd ed. Wiley, New York.
34. Ohtsubo, K., Suzuki, K., Yasui, Y. and Kasumi, T. (2005). Bio-functional components in the processed pre-germinated brown rice by a twin-screw extruder. Journal Food Composition and Analysis, 18: 303-316. (Pubitemid 40103851)
35. Padmanabhan, M. and Bhattacharya, M. (1989). Extrudate expansion during extrusion cooking of foods. Cereal Foods World, 34: 945-949
36. Parsons, M.H., Hsieh, F. and Huff, H.E. (1996). Extrusion cooking of cornmeal with sodium bicarbonate and sodium aluminum phosphate. Journal Food Processing and Preservation, 20: 221-234.
37. Singh, J., Kaur, L., McCarthy, O.L., Moughan, P.J. and Singh, H. (2009). Development and characterization of extruded snacks from New Zealand Taewa (Maori potato) flours. Food Research International, 42: 666-673.
38. Singh, N., Singh, B., Sandhu, K.S., Bawa, A.S. and Sekhon, K.S. (1996). Extrusion behavior of wheat, rice and potato blends. Journal of Food Science Technology, 31: 291-294. (Pubitemid 126631540)
39. Somogyi, M. (1951). Note of sugar determination. Journal of Biological Chemistry, 70: 599-612.
40. Sunte, J., Voranuch, S. and Tangwonchai, R. (2007). Effect of soaking process on gamma-aminobutyric acid (GABA) content in germinated brown rice (Hom Mali 105). Agricultural Science Journal, 38: 164-167.
41. Tortayeva, D.D. (2009). Effect of germination on nutrient composition of longgrain rice and physico-chemical-functional properties of rice protein. Master Thesis, University of Arkansas, Arkansas
42. Varanyanond,W., Tungtrakul, P., Surojanametakul, V., Watanasiritham, L. and Luxiang, W. (2005). Effect of water soaking on gamma-aminobutyric acid (GABA) in germ of different Thai rice varieties. Kasetsart Journal.(Nat Sci), 39: 411-415.
43. Watanabe, M., Maeda, T., Tsukahara, K., Kayahara, H.and Morita, N. (2004). Application of pregerminated brown rice for breadmaking. Cereal Chemistry, 81: 450-455. (Pubitemid 38924556)
44. Wen, L.F., Rodis, P. and Wasserman, B.P. (1990). Starch fragmentation and protein insolubilization during twin-screw extrusion of corn meal. Cereal Chemistry, 67: 268-275.