Characterization of supercritical fluid extrusion processed rice–soy crisps fortified with micronutrients and soy protein

Abstract Protein and micro-nutrients enriched rice–soy crisps (RSC) were prepared using supercritical fluid extrusion and their impact on quality attributes was determined. A low-shear, twin screw, co-rotating extruder was used to produce puffed RSC using supercritical CO 2 (SC-CO 2 ), which served as an expansion agent during the process carried out at lower temperatures (∼100 °C) compared to conventional steam based extrusion (∼130–180 °C). The fortified RSC contained 25–40 g/100 g soy protein and four micronutrients (iron, zinc, vitamin A and C) at the recommended daily values in 100 g product. The RSC were analyzed for physical characteristics and nutrient composition. The increasing soy protein fortification from 25 to 40 g/100 g reduced the crisps expansion ratio (4.27–2.95), crispiness (15.0–9.5), and increased piece density (0.21–0.27 g/cm 3 ), bulk density (0.17–0.22 g/cm 3 ) and hardness (76.39–129.05 N). The nutrient fortification improved protein (334–568%) and dietary fiber (571–901%) and the extrusion process retained all of the added minerals and about 50% retention of vitamin A and C in the final products. The SC-CO 2 assisted extrusion is an effective process-based approach to produce low-moisture, fortified crispy products. These products are appropriate for consumption as nutribars especially for school lunch programs in developing countries to reduce malnutrition through process based nutrient fortification approaches.