Abstract
SummaryThe black rice and red rice varieties cultivated in Brazil are rich in dietary fibres, proteins, and phenolic compounds with great antioxidant potential, being a promising alternative for the production of healthy gluten‐free snacks. In this study, pigmented rice flours and their respective extrudates were characterised for the nutrient profile, phenolic compounds, antioxidant capacity, technological properties and colour aspects, and the results were compared through heat map analysis. Black rice snacks presented better nutrient and phenolic profiles, while the red rice snacks stood out for the expansion and texture properties. Both breakfast cereals were nutritive, gluten‐free, hypoallergenic, naturally coloured (no need to add artificial colorants) and presented good sensory acceptance, with the higher scores for the attributes shape, size, colour and crispness.
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