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Evaluating the Effectiveness of Extrusion in Fortifying Rice Analogues With Dietary Fiber
Jasmin R Shaikh1, Aniket M Pathare1, Snehasis Chakraborty1
1Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India.
Journal of Food Science
|August 11, 2025
Summary
Extrusion processing effectively fortifies rice with dietary fiber (DF), enhancing its nutritional and digestibility properties. Optimized parameters yield fortified rice kernels (FRK) with improved soluble and insoluble DF content and increased resistant starch.
Area of Science:
- Food Science and Technology
- Nutritional Science
- Materials Science
Background:
- Rice, a global staple, often lacks sufficient nutritional value, contributing to deficiencies and chronic diseases.
- Dietary fiber (DF) fortification is a strategy to enhance rice's health benefits.
- Extrusion processing offers a cost-effective method for fortifying food products.
Purpose of the Study:
- To evaluate the impact of extrusion parameters on dietary fiber (DF) incorporation and retention in fortified rice analogue.
- To optimize extrusion conditions for achieving a specific soluble dietary fiber (SDF) to insoluble dietary fiber (IDF) ratio (1:3).
- To analyze the physicochemical, functional, textural, and digestibility properties of the optimized fortified rice kernels (FRK).
Main Methods:
- Response surface methodology was employed to study the effects of moisture content, screw speed, and die temperature.
- Independent parameters: moisture (20-30%), screw speed (120-160 rpm), die temperature (90-110°C).
- Dependent parameters: physicochemical properties, functional properties, SDF, and IDF content.
Main Results:
- Extrusion significantly influenced the physicochemical, functional, rheological, and physical properties of the rice analogue.
- Optimized FRK (90°C/120 rpm/20% moisture) contained 0.042 g/g SDF and 0.08 g/g IDF, with a hardness of 64.96 N.
- In vitro starch digestibility showed an increase in resistant starch from 12.42% to 16.50% in FRK due to extrusion-induced structural modifications and DF addition.
Conclusions:
- Extrusion processing is an effective technology for fortifying rice with both soluble and insoluble dietary fiber.
- Optimized extrusion parameters enhance the nutritional, digestibility, textural, pasting, and functional properties of fortified rice kernels.
- Utilizing broken rice for fortification presents a sustainable, value-added approach to developing functional food ingredients.
