Dataset Information

Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties.

ABSTRACT: A novel rice-based snack enriched with chicory root flour (CRF) was developed by twin-screw extrusion. Chicory (Cichorium intybus L.) is one of the promising medicinal plants for the development of innovative food and may be considered a functional food ingredient. Central composite design (CCD) was employed to generate snack formulations by varying feed moisture (M, 16.3-22.5%), screw speed (SS, 500-900 rpm) and CRF content (20-40%). The optimization according to artificial neural network modeling and a genetic algorithm was applied to define optimal process conditions (17.6% moisture, 820 rpm and 24.1% of CRF) for obtaining the product with the highest expansion (3.34), crispiness (3.22 × 10^-3), volume (2040 m³), degree of gelatinization (69.70%) and good color properties. Bulk density (110.33 g/L), density (250 kg/m³), and hardness (98.74 N) resulted in low values for the optimal sample. The descriptive sensory analysis evaluated low hardness and bitterness, with high crispiness for the optimal extrudate. This study points to the possibility of a novel chicory enriched extrudate production with desirable physicochemical and sensory properties.

SUBMITTER: Bokic J

PROVIDER: S-EPMC9407501 | biostudies-literature | 2022 Aug

REPOSITORIES: biostudies-literature

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Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties.

Bokić Jelena J Kojić Jovana J Krulj Jelena J Pezo Lato L Banjac Vojislav V Škrobot Dubravka D Tumbas Šaponjac Vesna V Vidosavljević Strahinja S Stojkov Viktor V Ilić Nebojša N Bodroža-Solarov Marija M

Foods (Basel, Switzerland) 20220809 16

A novel rice-based snack enriched with chicory root flour (CRF) was developed by twin-screw extrusion. Chicory (<i>Cichorium intybus</i> L.) is one of the promising medicinal plants for the development of innovative food and may be considered a functional food ingredient. Central composite design (CCD) was employed to generate snack formulations by varying feed moisture (M, 16.3-22.5%), screw speed (SS, 500-900 rpm) and CRF content (20-40%). The optimization according to artificial neural networ ...[more]

PMID: 36010393

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Project description:Although great progress has been made in the development of hybrid rice with increased yield, challenges for the improvement of grain quality still remain. In this study, the textural properties of cooked rice and physicochemical characteristics of starch were investigated for 29 new hybrid rice derived from 5 sterile and 11 restorer rice lines. Except for one sterile line Te A (P1) with high apparent amylose content (AAC) (26.9%), all other parents exhibited a low AAC. Gui 263 demonstrated the highest AAC (20.6%) among the restorer lines, so the Te A/Gui 263 hybrid displayed the highest AAC (23.1%) among all the hybrid rice. The mean AAC was similar between sterile, restorer lines and hybrid rice. However, the mean hardness of cooked rice and gels of sterile lines were significantly higher than that of restorer lines and hybrid rice (p < 0.05). Pasting temperature and gelatinization temperatures were significantly higher in the hybrids than in the restorer lines (p < 0.05). Cluster analysis based on the physicochemical properties divided the parents and hybrid rice into two major groups. One group included P1 (Te A), P12 and P14 and three hybrid rice derived from P1, while the other group, including 39 rice varieties, could be further divided into three subgroups. AAC showed significant correlation with many parameters, including peak viscosity, hot peak viscosity, cold peak viscosity, breakdown, setback, onset temperature, peak temperature, conclusion temperature, enthalpy of gelatinization, gel hardness and cooked rice hardness (p < 0.05). Principal component analysis revealed that the first component, comprised of the AAC, peak viscosity, breakdown, setback, onset temperature, peak temperature, conclusion temperature and gel hardness, explained 44.1% of variance, suggesting AAC is the most important factor affecting the grain quality of hybrid rice. Overall, this study enables targeted improvements to key rice grain quality attributes, particularly AAC and textural properties, that will help to develop superior rice varieties.

Dataset Information

Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties.

Publications

Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties.

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