Effects of purple rice ratio on anthocyanin, antioxidant activity and physicochemical characteristics of extruded snack
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Abstract
Purple rice is rich in anthocyanins, which possess antioxidative properties and may help prevent cancer and diabetes. Extrusion is a high-temperature, short-time thermal process designed to minimize nutrient degradation. This study aimed to evaluate the effects of varying purple rice to ST25 ratios (20:80, 25:75, 30:70, and 35:65) on the physicochemical and sensory properties of extruded purple rice snacks. The evaluated parameters included hardness, color value (L*), water absorption index (WAI), water solubility index (WSI), density (d), expansion, rheology, anthocyanin, and antioxidant activity (DPPH, 2,2-diphenyl-1-picrylhydrazyl), sensory attributes. Increasing the purple rice content in extruded snacks resulted in a darker color, greater hardness, and lower expansion ratio, likely due to the impact of fiber on starch gelatinization. Water absorption decreased, while water solubility increased. Pasting properties were reduced, whereas anthocyanin content and antioxidant activity increased, highlighting potential health benefits. Incorporating 30% purple rice enhanced both anthocyanin (3.73mg/100gDW), DPPH (1.38 mgTE/gDW) and hardness (34.31 N), expansion ratio (1.71), offering insights for developing purple rice-based snacks with optimal sensory attributes, with all values about 4.22/5.
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© 2026 The authors. This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License.
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