Skip to main content
SpringerLink
Log in

Effect of nutraceuticals (beta-glucan concentrate, flaxseed lignan concentrate and gamma oryzanol concentrate) on nutritional, textural, pasting, thermal, structural and morphological properties of corn and rice flour blend based RTE extrudates

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

Extrudates of corn and rice flour blend was prepared by substituting with low and high levels of beta-glucan isolated from barley flour, lignans isolated from flaxseed and gamma oryzanol isolated from rice bran oil using response surface methodology. All the optimized extrudates were characterized for their nutritional, textural, pasting, thermal, structural (X-ray diffraction (XRD)) and morphological (scanning electron microscopy (SEM)) properties. After extrusion, the fortified optimized samples retained 82.67 and 90.83% of beta-glucan, 86.31 and 66.66% of lignans and 71.33 and 51.67% of gamma oryzanol at their respective low and high levels. An increase in the textural hardness was reported in fortified samples as compared to control. A decline in the pasting characteristics was observed with substitution with each isolate in the all the flour blends. There was an increase in the Tonset, Tendset and Tpeak and decrease in the enthalpy of optimized fortified samples. XRD analysis showed that crystallinity decreased with the addition of beta-glucan concentrate as well as oryzanol concentrate but increased with the addition of lignan concentrate. SEM showed thicker cell walls and compactness with addition of beta-glucan and lignan concentrate. A higher level of cellular degradation was observed in the samples substituted with gamma oryzanol concentrate at both levels.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7

Similar content being viewed by others

References

  1. M.J. Redmond, D.A. Fielder, Extraction and purification method for cereal beta-glucan. US Patent 012149, A1 (2006)

    Google Scholar 

  2. A. Lazaridou, C.G. Biliaderis, M.S. Izydorczyk, in Functional Food Carbohydrates, ed. by C.G. By, M.S. Biliaderis, Izydorczyk (CRC Press, Boca Raton, 2007), pp. 1–72

    Google Scholar 

  3. C.S. Brennan, E. Samyue, Int. J. Food Prop. 7, 647–657 (2004)

    Article  Google Scholar 

  4. C.S. Brennan, L.J. Cleary, J. Cereal Sci. 42, 1–13 (2005)

    Article  CAS  Google Scholar 

  5. S. Lee, C.J. Carriere, G.E. Inglett, Cereal Chem. 41, 637–642 (2004)

    Article  Google Scholar 

  6. S.A. Alam, Effects of extrusion process variables on the physical properties of oat-containing extrudates. University of Helsinki, VTT Technical Research Centre of Finland (2012)

  7. Y. Liu, F. Hsieh, H. Heymann, H.E. Huff, J. Food Sci. 65, 1253–1259 (2000)

    Article  CAS  Google Scholar 

  8. C.S. Brennan, L.J. Cleary, Food Res. Int. 40, 291–296 (2007)

    Article  CAS  Google Scholar 

  9. C. Brennan, Effects of β-glucan Fractions from Barley on Structure, Texture, Sensory Characteristics and Nutritional Value of Processed Cereal Foods (University of Plymouth, Devon, 2004)

    Google Scholar 

  10. M. Jenab, S.E. Rickard, L.J. Orcheson, L.U. Thompson, Nutr. Cancer 33, 154–158 (1999)

    Article  CAS  PubMed  Google Scholar 

  11. J.D. Ford, L.B. Davin, N.G. Lewis, Basic Life Sci. 66, 675–694 (1999)

    CAS  PubMed  Google Scholar 

  12. D.C. Ayres, J.D. Loike, Lignans: chemical, Biological and Clinical Properties (Chemistry and Pharmacology of Natural Products), 1st edn. (Cambridge University Press, Newyork, 1990), pp. 1–388

    Book  Google Scholar 

  13. J.F. Carter, Cereal Foods World 38, 753–759 (1993)

    CAS  Google Scholar 

  14. O. Mentes, E. Bakkalbasi, R. Ercan, Food Sci. Technol. Int. 14, 299–306 (2008)

    Article  CAS  Google Scholar 

  15. H.K. Hyvarinen, J.M. Pihlava, J.A. Hiidenhovi, V. Hietaniemi, H.J.T. Korhonen, E.L. Ryhanen, J. Agric. Food Chem. 54, 48–53 (2006)

    Article  CAS  PubMed  Google Scholar 

  16. M.J. O’Neil, A. Smith, P.E. Heckelman, J.R. Obenchain, J.A.R. Gallipeau, M.A. D’Arecca, The Merck Index: an Encyclopedia of Chemicals, Drugs, and Biologicals, 13th edn. (Merck and Co., Inc., New Jersey, 2001)

    Google Scholar 

  17. M. Patel, S.N. Naik, J. Sci. Ind. Res. 63, 569–578 (2004)

    CAS  Google Scholar 

  18. A.F.G. Cicero, A. Gaddi, Phytother. Res. 15, 277–289 (2001)

    Article  CAS  PubMed  Google Scholar 

  19. P.K.P. Kumar, R.S. Manohar, A.R. Indiramma, A.G. Gopala, Krishna, J. Food Sci. Technol. 51(10), 2552–2559 (2014)

    Article  CAS  Google Scholar 

  20. F. Temelli, J. Food Sci. 62, 1192–1201 (1997)

    Article  Google Scholar 

  21. C. Eliasson, A.K. Eldin, R. Andersson, P. Aman, J. Chromatogr. A 1012, 151–159 (2003)

    Article  CAS  PubMed  Google Scholar 

  22. Association of Official Analytical Chemists. Official Methods of Analysis, 17th edn. (Association of Official Analytical Chemists, Washington DC, 2000)

    Google Scholar 

  23. Association of Official Analytical Chemists. Official Methods of Analysis, 14th edn. (Association of Official Analytical Chemists, Washington, DC, 1984)

    Google Scholar 

  24. B.V. McCleary, R. Codd, J. Sci. Food Agric. 55, 303–312 (1991)

    Article  CAS  Google Scholar 

  25. X. Li, J.P. Yuan, S.P. Xu, J.H. Wang, X. Liu, J. Chromatogr. A 1185(2), 223–232 (2008)

    Article  CAS  PubMed  Google Scholar 

  26. A. Azrina, I. Maznah, A.H. Azizah, ASEAN Food J. 15(1), 89–96 (2008)

    CAS  Google Scholar 

  27. S. Lue, F. Hsieh, H.E. Huff, Cereal Chem. 68, 227–234 (1991)

    CAS  Google Scholar 

  28. S. Mendonca, M.V.E. Grossmann, R. Verhe, LWT Food Sci. Technol. 33(1), 2–8 (2000)

    Article  CAS  Google Scholar 

  29. S. Heo, S. Jeon, S. Lee, LWT Food Sci. Technol. 55, 627–631 (2014)

    Article  CAS  Google Scholar 

  30. P. Kumar, S.G. Rudra, E. Varghese, C. Kaur, Vegetos 29(2), 1–6 (2016)

    CAS  Google Scholar 

  31. M.A. Bdour, G.J. Al-Rabadi, N.S. Al-Ameiri, A.Y. Mahadeen, M.H. Aaludatt, Jordan J. Biol. Sci. 7(3), 227–231 (2014)

    Article  Google Scholar 

  32. S.A. Wani, P. Kumar, J. Saudi Soc. Agric. Sci. (2018) https://doi.org/10.1016/j.jssas.2018.01.001

    Article  Google Scholar 

  33. S.A. Wani, P. Kumar, J. Food Meas. Charact. 10(3), 690–700 (2016)

    Article  Google Scholar 

  34. A.A. Zanwar, M.V. Hegde, S.L. Bodhankar, Food Sci. Hum. Wellness 2, 29–38 (2013)

    Article  Google Scholar 

  35. L.J. Symons, C.S. Brennan, J. Food Sci. 69, 257–261 (2004)

    Article  Google Scholar 

  36. J.E. Bakke, H.J. Klosterman, Proceedings of the North Dakota Academy of Science, Grand Forks, North Dak. 10, 18–22 (1956)

  37. S. Sapino, M.E. Carlotti, R. Cavalli, E. Ugazio, G. Berlier, L. Gastaldi, S. Morel, J. Incl. Phenom. Macrocycl. Chem. 75, 69–76 (2013)

    Article  CAS  Google Scholar 

  38. R.F. Tester, J. Karkalas, X. QI, Worlds Poult. Sci. J. 60, 186–195 (2004)

    Article  Google Scholar 

  39. S. Hizukuri in Carbohydrates in Food, A.-C. By, Eliasson (eds.), 2nd edn. (CRC Press, Boca Raton, 1996), pp. 306–372

    Google Scholar 

  40. C.G. Biliaderis, G. Galloway, Carbohydr. Res. 189, 31–48 (1989)

    Article  CAS  Google Scholar 

  41. Y. Gat, L. Ananthanarayan, J. Food Sci. Technol. 52(5), 2634–2645 (2015)

    Article  PubMed  Google Scholar 

  42. L. de C. Oliveira, J.H.T. Barros, C.M. Rosell, C. J. Steel Starch 69, 9–10 (2017)

    Google Scholar 

  43. G.F. Fanta, F.C. Felker, R.L. Shogren, Carbohydr. Polym. 48, 161–170 (2002)

    Article  CAS  Google Scholar 

  44. R. Saiah, P.A. Sreekumar, N. Leblanc, M. Castandet, J.-M. Saiter, Cereal Chem. 84(3), 276–281 (2007)

    Article  CAS  Google Scholar 

  45. M.A. Brennan, E. Derbyshire, B.K. Tiwari, C.S. Brennan, Int. J. Food Sci. Technol. 48(5), 893–902 (2013)

    Article  CAS  Google Scholar 

  46. D. Manno, E. Filippo, A. Serra, C. Negro, L. De Bellis, A. Miceli, Int. J. Food Sci. Technol. 44, 2218–2224 (2009)

    Article  CAS  Google Scholar 

  47. N. Aravind, M.J. Sissons, C.M. Fellows, J. Blazek, E.P. Gilbert, Food Chem. 132, 993–1002 (2012)

    Article  CAS  Google Scholar 

  48. C. Konstantinos, K.C. Tsokolar-Tsikopoulos, I.D. Katsavou, M. K.Krokida, J. Food Sci. Technol. 52(10), 6170–6181 (2015)

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The authors would like to give special thanks to Mr. Giteshwar Kalia, R and D manager, A P Organics Ltd. for providing valuable inputs regarding extraction methodology of gamma oryzanol concentrate from rice bran oil.

Author information

Authors and Affiliations

  1. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, Punjab, 148106, India

    Jasmeet Kour, Sukhcharn Singh & Dharmesh Chandra Saxena

Authors
  1. Jasmeet Kour
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Sukhcharn Singh
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Dharmesh Chandra Saxena
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Dharmesh Chandra Saxena.

Ethics declarations

Conflict of interest

There is no conflict of interest among the authors.

Human and animal rights statement

The authors declare that this article does not contain any studies related to human and animal subjects.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Kour, J., Singh, S. & Saxena, D.C. Effect of nutraceuticals (beta-glucan concentrate, flaxseed lignan concentrate and gamma oryzanol concentrate) on nutritional, textural, pasting, thermal, structural and morphological properties of corn and rice flour blend based RTE extrudates. Food Measure 13, 988–1003 (2019). https://doi.org/10.1007/s11694-018-0013-0

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-018-0013-0

Keywords

Search

Navigation