Development of Functional Extruded Food Product using Red Rice Oryza sativa l. And passion fruit Passiflora Edulis sims and its Antidiabetic potential

Abstract

The thesis primarily focuses on the development of an extruded product using red rice (Oryza sativa L.) flour and passion fruit (Passiflora edulis Sims) foam mat powder of Arunachal Pradesh, India. The physicochemical and phytochemical properties of samples were determined by using different assay and quantification techniques. Foam mat drying of purple passion fruits pulp and characterization of the powder was carried out. Twin extruder was used for product development. Effect of extrusion cooking on the physicochemical and phytochemical properties of passion fruit powder incorporated red rice extrudates, rheology of doughs and sensory evaluation of product was also studied. Moisture sorption isotherm (MSI) of optimized extruded product at three different temperatures (25 C, 35 C and 45 C) condition were studied and its antioxidant stability for 120 days was also determined. Further, the bioactivity guided fractionation of the red rice was carried out to determine dipeptidyl peptidase-4 (DPP-4) inhibitory from arsenical safe pigmented red rice (Oryza sativa L.) and its product. Determination of glucagon-like peptide-(GLP-1) secretion in raw rice sample and extruded products were also studied.