Effect of rice flour to corn grits ratio and rice bran oil addition on starch digestibility profiles and properties of extruded multigrain puffed snacks

Summary Ingredients play an important role in multigrain puffed snack (PS) quality. Different rice flour (RF) to corn grits (CG) ratios with 3% and 5% rice bran oil (RBO) were assessed for starch digestibility, chemical, and physicochemical properties, and sensory acceptance of PS processed using a twin‐screw extruder. Fat and fibre content significantly increased. PS added with 5% RBO was harder with higher bulk density than 3% RBO. As the CG level increased, the expansion ratio of PS decreased, impacting the physical and sensory properties. The extruded PS exhibited a V‐type crystalline structure originating from the amylose‐lipid complex formation. PS prepared from 50%–60% RF and 10%–20% CG with 5% RBO had the highest content of slow‐digesting starch, resistant starch, antioxidant activity, and total phenolic compounds. The optimal rice flour to corn grits ratio with added RBO of multigrain PS showed potential as a functional snack.