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Discoveries in Agriculture and Food Sciences - Vol. 12, No. 6

Publication Date: December 25, 2024

DOI:10.14738/dafs.126.17838.

Arévalo, A. M., Ascheri, J. L. R., De Carvalho, C. W. P., & Freitas, D. G. C. (2024). Preparation of an Instant Drink: Extruded Flour of

Polished Red Rice (Oryza Sativa L) and Blackberry (Rubus Spp) Retentate by Microfiltration. Discoveries in Agriculture and Food

Sciences, 12(6). 01-32.

Services for Science and Education – United Kingdom

Preparation of an Instant Drink: Extruded Flour of Polished Red

Rice (Oryza Sativa L) and Blackberry (Rubus Spp) Retentate by

Microfiltration

Arturo Meléndez Arévalo

Postgraduate Program Food Science and Technology.

Federal Rural University of Rio de Janeiro; BR 467,

km 7, 23890-000, Seropédica, RJ, Brazil

José Luis Ramírez Ascheri

Food Extrusion and Physical Properties Lab.

Embrapa Food Technology, Av. das Américas,

29501, Guaratiba, Rio de Janeiro, Brazil

Carlos Wanderlei Piler De Carvalho

Food Extrusion and Physical Properties Lab.

Embrapa Food Technology, Av. das Américas,

29501, Guaratiba, Rio de Janeiro, Brazil

Daniela De Grandi Castro Freitas

Sensory and Instrumental Analysis Lab.

Embrapa Food Technology, Av. das Américas,

29501, Guaratiba, Rio de Janeiro, Brazil

ABSTRACT

Red rice (Venetian rice or rice-da-terra) was first introduced to Brazil by

Portuguese colonizers in the 17th century. Its cultivation is now limited to small

areas in the Northeast, particularly in Paraíba, Rio Grande do Norte, and

Pernambuco. This study aimed to develop an easy-to-reconstitute beverage using

red rice flour, enhanced with a co-product from blackberry juice clarification

through membrane microfiltration (blackberry retentate powder). The red rice

flour was processed in a Clextral twin-screw extruder under controlled conditions

and dried at 60°C to less than 4% moisture. Using the central composite rotational

design and response surface methodology, 13 treatments were tested to optimize

physicochemical properties like proximate composition, amino acids, minerals,

anthocyanins, and expansion indices (REI, VEI, LEI). Water absorption and

solubility indices (WSI, WAI) and paste viscosity were also evaluated. Three

treatments were selected for producing beverages, which underwent sensory

evaluation by trained tasters. Results showed red rice’s superior nutritional value

compared to white rice, particularly in amino acid and mineral content. The

formulated beverage, containing pre-cooked red rice and blackberry powder as a

functional ingredient, was well-received for its ease of reconstitution and sensory

qualities.

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Discoveries in Agriculture and Food Sciences (DAFS) Vol 12, Issue 6, December- 2024

Services for Science and Education – United Kingdom

Keywords: Food extrusion, characterization physic-chemical, anthocyanin, formulated

beverage, by-products.

INTRODUCTION

According with Almeida, (2004), the red rice Oryza sativa L. is a traditional crop in some areas

of Brazil, Argentina, Venezuela, Madagascar, Mozambique, Sri Lanka, India, Nepal, Bhutan,

Japan and South Korea, and other countries. Among the 23 classified species of the Oryza L.

genus, only two are cultivated, but all of them may present grains with the red pericarp. The

cultivated species are Oryza glaberrima Steud, and Oryza sativa L. The former is originated from

West Africa and its cropping is restricted to the African Continent. The later has its origin center

in the Southeast Asia and is now being planted in more than a hundred countries. Besides

having red grains, O. sativa L. presents white grains, that is, in fact, the type that is prevailing

cultivated type.

Red rice is a versatile and nutritionally rich grain that offers numerous benefits over traditional

white rice. Its unique physicochemical properties make it suitable for a variety of food products,

and its health benefits, particularly its antioxidant content, make it a valuable addition to any

diet. As the demand for healthy and functional foods continues to grow, red rice is poised to

become an increasingly popular choice in both culinary and health-related applications. Red

rice is a distinctive variety of rice known for its reddish-brown color, which comes from the

anthocyanin pigments in its outer layers. This variety of rice is gaining attention for its unique

physicochemical properties, diverse uses, and considerable nutritional benefits, Kothapalli, et

al., (2023). In this work, were studied the properties of red rice, its applications in food

products, its nutritional advantages compared to white rice, and other potential uses. Red rice

has several physicochemical properties that differentiate it from other rice varieties. The

presence of anthocyanins not only gives it its characteristic color but also contributes to its

antioxidant properties. These antioxidants are known to help reduce oxidative stress in the

body, which is linked to a lower risk of chronic diseases. The grain itself is often more robust

than white rice, with a slightly nutty flavor and a chewy texture when cooked. The bran layer,

which remains intact in red rice, contains a high level of dietary fiber, vitamins, and minerals.

The amylose content in red rice can vary, but it generally has a moderate glycemic index,

making it a healthier choice for managing blood sugar levels (Mazumdar, et al., 2022; Safitri, &

Fatchiyah, 2021; Kaur, et al., 2015).

Red rice is versatile in its applications. Traditionally consumed as a whole grain, it can be used

in a variety of dishes ranging from salads and pilafs to soups and stews. The unique texture and

flavor of red rice make it a popular choice in gourmet cooking and health-conscious recipes.

Beyond its use as a whole grain, red rice is increasingly being processed into other food

products. It can be ground into flour, which is used in baking and as a gluten-free alternative in

various recipes. Red rice flour is also used in the production of noodles, pasta, and snacks,

offering a nutritious alternative to products made from refined white flour. Red rice is

nutritionally superior to white rice due to its higher content of vitamins, minerals, and

antioxidants. It is particularly rich in magnesium, iron, and zinc, which are essential for various

bodily functions 9 Kothapalli, et al, 2023). The fiber content in red rice is significantly higher

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Arévalo, A. M., Ascheri, J. L. R., De Carvalho, C. W. P., & Freitas, D. G. C. (2024). Preparation of an Instant Drink: Extruded Flour of Polished Red Rice

(Oryza Sativa L) and Blackberry (Rubus Spp) Retentate by Microfiltration. Discoveries in Agriculture and Food Sciences, 12(6). 01-32.

URL: http://dx.doi.org/10.14738/dafs.126.17838

than that of white rice, promoting better digestive health and aiding in weight management,

Ronie, et al., 2022; Finocchiaro, et al., (2007).

Comparatively, red rice has a lower glycemic index than white rice, making it a better option

for individuals with diabetes or those looking to control their blood sugar levels. The presence

of anthocyanins, which are absent in white rice, provides additional health benefits, including

anti-inflammatory and anti-cancer properties, Saleh et al., (2019).

When compared to white rice, red rice stands out for its nutritional profile. White rice, which

has been milled and polished to remove the bran and germ, loses many of its nutrients in the

process. This leaves it with mostly carbohydrates and fewer vitamins and minerals. In contrast,

red rice retains its bran and germ, ensuring that it maintains a higher nutritional content.

Moreover, the fiber content in red rice helps in maintaining satiety, which can aid in weight

management, whereas white rice may contribute to quick spikes in blood sugar due to its high

glycemic index. Red rice also contains a higher level of proteins and essential amino acids

compared to white rice, making it a more balanced food source, Safitri, & Fatchiyah, (2021).

The potential uses of red rice extend beyond direct consumption. Its flour can be used in the

cosmetic industry for natural exfoliants and skincare products due to its antioxidant properties.

Additionally, red rice bran oil, extracted from the bran layer, is rich in oryzanol and is used in

culinary applications as well as in the production of health supplements. Furthermore, red rice

is being explored for its potential in functional foods and nutraceuticals. The high antioxidant

content makes it a candidate for food products aimed at health-conscious consumers, and

research is ongoing into its role in preventing and managing lifestyle-related diseases, (Fitriyah,

& Ayu, 2020).

MATERIAL AND METHODS

Red rice grains, processed, were supplied by Embrapa Mid-North, Teresina, PI, Brazil. The dry

powder blackberry retentate was a byproduct of the microfiltration process and supplied by

Pilot Plant II of Embrapa Food Technology. The red rice and white rice grains were milled to

obtain a flour suitable for use in extrusion. Inputs such as maltodextrin, milk powder, whole

milk, sugar, and flavoring were obtained from local stores.

The blackberry (Rubus spp.) retentate resulted from obtaining fruit juice, in which the wet solid

resulting from microfiltration (MF) was collected for use. The juice was obtained from the

pulping of blackberry fruits in a pulper with a 0.8 mm sieve and subjected to centrifugation

processes. MF processing was performed in a system with a frame and plate module with

fluorinated polymer-based membranes with a pore size of 0.15 μm (MF), polysulfone

membranes with a cut-off of 20 kDa, and recirculation of the retentate stream and continuous

collection of the permeate, at 35°C and pressure applied to the membrane of 5 bar (MF). The

retentate product was dehydrated and finished in powder form.

Experimental Design

The experimental model used, (Table 1) aiming to reduce combinations and optimize the data

collection and analysis process, was the central rotational composite design (BOX et al, 1987),