Development of instant low glycemic rice using extrusion technology and its characterization

Abstract

An instant low glycemic rice (LGR) was prepared from the broken rice, foxtail millet, barnyard millet, and quinoa using extrusion technology. For obtaining instant LGR, the effect of extruder process parameters such as screw speed, SS (30–50 rpm), and die head temperature, DHT (110–140°C) and feed moisture content, FM (26–34%wb) were evaluated on physicochemical properties viz. water absorption index (WAI), water solubility index (WSI) and total color change (∆E), and cooking characteristics viz. cooking time (CT), cooking loss (CL), and water absorption ratio (WAR). The LGR was successfully instantized with 3.65 ± 0.21 min CT, 12.05 ± 0.12% CL, 2.79 ± 0.10 WAR, 2.96 ± 0.08 g/g WAI, 4.16 ± 0.10% WSI and 18.20 ± 0.05 ∆E at the optimum condition of 34% (wb) FM, 30 rpm SS, and 110°C DHT. The LGR was significantly different (p < .05) in the physical characteristics, textural properties and crystallinity compared to the raw rice with similar FTIR spectra. Practical applications Diabetes affects a large segment of the global population uprising the blood glucose level due to the consumption of high glycemic index (GI) foods. Though rice is a staple food, its high GI value makes it unsuitable for the diabetic population. Therefore, an alternative to it, an instant low GI rice (LGR) with GI ≤ 55 using broken rice, foxtail millet, barnyard millet and quinoa was developed using extrusion technology. This would help to reduce the blood sugar level in diabetic individuals and provide an opportunity for the industry to commercialize such a novel product.