Incorporation of microcrystalline cellulose in extruded rice analogue: Effect on physicochemical, technofunctional, textural, cooking, structural properties, in-vitro digestibility and estimated glycaemic index

Abstract

Rice is one of the staple foods that is often criticized for its low dietary fibre content. The addition of dietary fibre to food products is gaining popularity due to its numerous health benefits. This study aimed to investigate the impact of the addition of microcrystalline cellulose (MCC) from 1%-5% MCC at the interval of 0.5%, on the functional and nutritional properties of pre-extruded blends and fibre-enriched rice analogues made through extrusion technology. The incorporation of MCC significantly enhanced functional properties such as water absorption capacity (336.01 ± 0.51%), oil absorption capacity (79.47 ± 0.01%), emulsion capacity (60.83 ± 0.72%) and stability (59.58 ± 0.72 %) in analogues made with 5% inclusion of MCC. MCC incorporation increased L* (79.47 ± 0.01) values, while did not significantly alter the textural characteristics. Starch digestibility was reduced as the resistant starch increased from 11.73 to 19.52%, thereby lowering the estimated glycaemic index value from 81.43 to 79.69 from the control to 5% MCC-RA sample. These findings reveal a promising pathway for advancing healthier, fibre-enriched rice analogues that align with the increasing consumer preference for nutritious and health-oriented food choices.