Development of an Expanded Snack of Rice Starch Enriched with Amaranth by Extrusion Process.

Lilisbet Castellanos-Gallo,Yarely Leal-Ramos,Cesar Soto-Figueroa,Daniela Sanchez-Aldana,Mónica Mendoza-Duarte,Iván Estrada-Moreno,Rubén Márquez-Meléndez,Tomás Galicia-García,Beatriz Portillo-Arroyo

doi:10.3390/molecules24132430

Lilisbet Castellanos-Gallo, Yarely Leal-Ramos + Show 7 more

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https://doi.org/10.3390/molecules24132430

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Abstract

This study aimed to obtain a second-generation snack by extrusion from the by-product of rice milling enriched with amaranth. The raw material used was amaranth flour (AF), rice starch (NS) and modified rice starch (MS), which were evaluated by the analysis of substitution degree (SD), differential scanning calorimetry (DSC), viscosity (RVA), Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD). The snacks were expanded by extrusion and microwave oven, as a reference method. The samples were evaluated in hardness (D), expansion index (EI), apparent density (DAP), and protein content (P). Afterward, the optimized samples were evaluated by scanning electron microscopy (SEM) and resistant starch (RS). During the thermal characterization, a clear trend in the decrement in gelatinization temperatures was observed (78.35 to 63.90 °C in NS and MS respectively). The curves obtained in RVA analyses showed typical behavior of native (6.35 Pa.s) and extruded starches (2.88 Pa.s), with a significant decrease in viscosity peak. Through the analysis of FT-IR, the introduction of the functional acetyl group (stretching at a wavelength of 1735 cm−1) was corroborated. Snack samples results showed a maximum hardness in MS, with a value of 121 N, and the NS (100%) presented the highest EI value (1.41). The lowest DAP values were obtained for the MS (0.48 g/cm3, 100%) and AF (0.49 g/cm3, 100%) samples. P increased to a higher concentration of AF. In the optimum formulation, the SEM image showed that the expanded microwave sample increased the porosity and obtained an RS value of 8.2%. The formulation obtained in the present study presents high characteristics to be used in the development of a healthy snack.

Highlights

Obesity and overweight are currently a challenge for public health in the world
The optimization was done in graphic mode based on the values obtained from the characterization of extruded amaranth and chia snacks obtained in local markets of Chihuahua
For the use of modified starches in food, the FDA approves GAc in a range of 0.01–0.2, the value obtained is within the specifications [24,25], which makes it a safe ingredient to be included in food for human consumption

Summary

Introduction

Obesity and overweight are currently a challenge for public health in the world. This condition is associated with the development of chronic diseases such as diabetes mellitus type 2, hypertension, cerebrovascular diseases, and cancer. Its increase is directly linked to the consumption of foods with high caloric density and nutrient deficit, as well as little or no physical activity [1,2]. An increase in the consumption of ready-to-eat foods, soda drinks and meats are triggers in the development of obesity and overweight. There is no evidence to relate it to the regular intake of snacks, it is said that the selection of snacks with high empty calorie content promotes it [3]

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