Manipulation of antioxidant and glycaemic properties of extruded rice based breakfast cereal products using pomelo fruit by-product material

Main Article Content

N. Shi
J.O. Narciso
X. Gou
M.A. Brennan
X.-A. Zeng
C.S. Brennan

Keywords

pomelo, extrusion, glycaemic index, anti-oxidant, breakfast cereal

Abstract

Pomelo (Citrus grandis) is a citrus fruit native to Southeast Asia, and is considered a good source of dietary fibre and antioxidant materials. The outside of the pomelo fruit (the peel and the pith) contains high levels of pectin, which has been shown to lower blood sugar and cholesterol. This work evaluated the ability to lower the glycaemic impact of rice-based breakfast cereal by the inclusion of pomelo rind material. Pomelo rind material was included at rates of 0, 5, 10, and 15% in rice-based cereal. Total phenols, glycaemic response, moisture, starch, texture, expansion and colour of the pomelo enriched extrudates were measured. As the inclusion of pomelo rind increased, the moisture content (dry matter based) decreased. The expansion ratio decreased as inclusion of pomelo rind increased: for instance 5, 10, and 15% showed significantly lower expansion ratios (P<0.05) than the brown rice control sample. Colour also became darker with increased inclusion of pomelo rind. The results from in vitro analysis illustrate a reduction in the potential glycaemic response with increasing levels of pomelo rind inclusion. Antioxidant assays using total phenolic content and oxygen radical absorbance capacity revealed that pomelo rind inclusion increased the antioxidant activity of the extrudates. The study illustrates the potential of pomelo by-product stream utilisation in manipulating the nutritional value and health benefits of rice based extruded breakfast cereal products.

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