Arroz Inflado

Article pubs.acs.org/JAFC

Micronutrient and Protein-Fortified Whole Grain Puffed Rice Made by Supercritical Fluid Extrusion
Ilankovan Paraman, Michael E. Wagner, and Syed S. H. Rizvi*
Institute of Food Science, Cornell University, 151 Stocking Hall, Ithaca, New York 14853-7201, United States ABSTRACT: Supercritical fluid extrusion (SCFX) was used to produce shelf-stable puffed rice fortified withprotein, dietary fiber, and micronutrients. Product ingredients and process parameters were evaluated for end-product nutritional and textural qualities. Supercritical carbon dioxide (SC−CO2) served as a viscosity-lowering plasticizer and blowing agent during the process, which has been shown to produce expanded products with good textural qualities at lower temperatures (∼100 °C) than conventionalsteam-based extrusion (130−180 °C). The fortified puffed rice contained 8% dietary fiber, 21.5% protein, and iron, zinc, and vitamins A and C at their recommended daily values in 100 g of product. The SCFX process allowed for the complete retention of all added minerals, 55−58% retention of vitamin A, and 64−76% retention of vitamin C. All essential amino acids including lysine were retained atexceptionally high levels (98.6%), and no losses were observed due to Maillard reaction or oxidation. All of the essential amino acid contents were equal to the reference protein recommended by FAO/WHO. Soy protein fortification improved the total amount of protein in the final rice products and provided a complementary amino acid profile to that of rice; the lysine content improved from 35 to 60mg/protein, making the end product an excellent source of complete protein. Thus, SC−CO2-assisted extrusion is an effective process-based approach to produce cereal grain-based, low-moisture (5−8%) expanded products fortified with protein and any cocktail of micronutrients, without compromising the end-product sensory or nutritional qualities. These products are ideally suited for consumption as breakfastcereals, snack foods, and as part of nutrition bars for school lunch programs. The balanced nutritional profile and use of staple crop byproducts such as broken rice makes these expanded crisps unique to the marketplace. KEYWORDS: supercritical fluid extrusion, nutrient fortification, nutrient enrichment, cereal grain products, puffed products, micronutrients

INTRODUCTION Micronutrient deficiencies andmalnutrition pose serious health concerns in many parts of the world. Developing countries often have the highest prevalence, but lack of access to nutritious foods, physical conditions, and even environmental issues can contribute to nutritional deficiencies anywhere in the world, regardless of the economic conditions. Women, infants, and school age children are the most likely groups to suffer frommicronutrient and vitamin deficiencies.1,2 For instance, iron deficiency affects 1.62 billion people globally and ranks as the ninth greatest risk factor for global disease burden; vitamin A deficiency affects 127 million preschoolers despite several recent efforts to alleviate malnutrition.1,2 Several process-based fortification strategies are already being utilized to combat these global concerns,such as surface coating, dusting, and extrusion. Surface coating and dusting are used to fortify micronutrients in whole rice kernels3 or synthetic kernels.4 Extrusion-based strategies can be used to produce novel fortified products from grain flours and other grain materials.5−7 Extruded products are an attractive delivery system for addressing nutritional deficiencies as they can be consumed as such(breakfast cereals, snacks) or incorporated into nutrient bars and consumed by targeted groups like preschoolers with a high degree of acceptance. Low-moisture extruded products are shelf-stable and are amenable to easy handling and extended storage at room temperatures, which is very advantageous, particularly in low-income countries. Additionally, extrusion can utilize cereal grain coproducts...