The aim of the present study was to develop extruded snacks from broken rice grains (BRG) and turmeric powder (TP). Different levels of substitution of BRG by TP (0%, 2%, 4%, 8% and 10% w/w) were used. Snacks were processed in a single‐screw extruder with three heating zones (41, 61 and 84 °C, respectively), using a helicoidal grooved extrusion sleeve, a 4 mm (diameter) matrix, 3:1 screw compression ratio, screw rotation of 3600 × g and a feed rate of 335 g min⁻¹. Snacks were evaluated for their physicochemical, microbiological and sensory characteristics; as well as for the chemical composition, phenolic compounds and the antioxidant capacity of the selected savoury snack formulation. The selected snack, with the physical characteristics closest to the traditional corn product, was obtained with 6% substitution of BRG by TP and was constituted by 7.76% protein, 4.78% lipid, 5.84% dietary fibre, 75.3% available carbohydrates, and 174.75 mg gallic acid equivalent per100 g and 6.52% of DPPH• scavenging capacity. The selected snack was shown to be feasible, once TP is an ingredient that aggregates sensory (colour and taste), nutritional (dietary fibres and total energy value) and functional (antioxidants) values to the BRG‐based snack, being an alternative for the production of gluten‐free snacks.

中文翻译：

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用碎米粒和姜黄粉制成的零食的理化，微生物和感官特性

本研究的目的是开发由碎米粒（BRG）和姜黄粉（TP）制成的挤压小吃。使用不同水平的TP替代BRG（0％，2％，4％，8％和10％w / w）。在带有三个加热区（分别为41、61和84°C）的单螺杆挤出机中加工零食，使用的是螺旋开槽挤出套筒，4毫米（直径）基体，3：1螺杆压缩比， 3600×  g和335 g min ^-1的进给速度。对零食的理化，微生物和感官特性进行了评估；以及所选咸味点心配方的化学组成，酚类化合物和抗氧化能力。所选择的零食具有最接近传统玉米产品的物理特性，可通过TP取代BRG 6％来获得，其成分为7.76％蛋白质，4.78％脂质，5.84％膳食纤维，75.3％可用碳水化合物和174.75 mg每100克没食子酸当量和DPPH•清除能力的6.52％。一旦TP是一种基于BRG的零食的替代品，则TP是一种将感官（颜色和口味），营养（膳食纤维和总能量值）和功能（抗氧化剂）值进行汇总的成分，则表明选定的零食是可行的。生产无麸质小吃。