Broken rice-based flour was incorporated with 15, 30, and 45% (w/w) of stabilized rice bran
and extruded by a co-rotating twin-screw extruder at temperatures of 90, 120 and 150 οC to
produce extrudates with potential health benefits. The changes in physicochemical and
antioxidant properties of the rice flour after the incorporation with SRB and extrusion were
determined. The peak viscosity and thermal enthalpy (△Hg, J/g) of the rice flour declined as
the incorporated amount of SRB and extrusion temperature increased. The incorporation of
SRB improved the water absorption and reduced the water solubility of the rice flour; while
both indexes enhanced after extrusion at certain temperatures. The incorporation of SRB and
extrusion resulted in extrudates with higher content of resistant starch. Furthermore, the
incorporation of SRB enhanced the free, bound, and total phenolic content of the rice flour.
However, free and total phenolics content tended to decrease with the increase in extrusion
temperature. DPPH, ABTS, and FRAP activities were found to be consistent with the
phenolic content of samples. The obtained results suggest that rice flour based extrudates
with potential health benefits can be produced through the incorporation of rice flour with
stabilized rice bran and extrusion cooking.