Volume 6 • Issue 1 • 1000408 J Food Process Technol ISSN: 2157-7110 JFPT, an open access journal Open Access Research Article Food Processing & Technology Morsy, et al,. J Food Process Technol 2015, 6:1 http://dx.doi.org/10.4172/2157-7110.1000408 *Corresonding author: Khaled M Youssef, Food Technology Department, Faculty of Agriculture, Suez Canal University, 41522, Ismailia, Egypt, E-mail: kmyoussef73@yahoo.com Received October 29, 2014; Accepted November 14, 2014; Published January 07, 2015 Citation: Morsy NE, Rayan AM, Youssef KM (2015) Physico Chemical Properties, Antioxidant Activity, Phytochemicals and Sensory Evaluation of Rice-Based Extrudates Containing Dried Corchorus olitorius l. Leaves. J Food Process Technol 6: 408. doi:10.4172/2157-7110.1000408 Copyright: © 2015 Morsy NE, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Abstract Jew's mallow (Corchorus olitorius L.) leaves powder was added to rice lour at levels of 0% to 5% and extruded in single screw extruder to produce healthy extrudates. Process variables (feed moisture, feed rate, screw speed and temperature) were kept constant. The effects of adding Jew's mallow leaves on functional properties, color attributes, some phytochemicals contents, antioxidant activity and sensory properties of the resultant extrudates were evaluated. Adding Jew's mallow leaves had signiicant impact on all functional properties and color attributes of the resultant extrudates. It signiicantly increased the contents of phytochemicals determined. Antioxidant activity of the extrudates measured by DPPH and ABTS assays signiicantly increased with adding Jew's mallow leaves. Also, the addition signiicantly enhanced the sensory properties of the extruded products up to 3%. The resultant products had an improved nutritional proile compared with other extruded products being a good source of some phytochemicals and had high antioxidant activity. Physico Chemical Properties, Antioxidant Activity, Phytochemicals and Sensory Evaluation of Rice-Based Extrudates Containing Dried Corchorus olitorius l. Leaves Noha E Morsy, Ahmed M Rayan and Khaled M Youssef* Food Technology Department, Faculty of Agriculture, Suez Canal University, 41522, Ismailia, Egypt Keywords: Jew's mallow; Extrudates; Functional properties; Antioxidant activity; Phytochemicals; Sensory evaluation Introduction Nowadays, the light has focused on foods rich in nutraceutical’s and functional properties. he consumer's interest has been toward foods with more natural antioxidants, dietary ibers, natural colorants, minerals, vitamins and synthetic additives free, etc. hus, the consumption of fruits and vegetables and other functional foods is increased. High consumption of fruits and vegetables is associated with reduced the risks of cardiovascular disease and some cancers [1- 4]. Studies have indicated that the consumption of fruits and vegetables in childhood protect against cancer in adulthood [5]. Moreover, the low intake of fruits and vegetables has as a consequence the increment of childhood obesity [6]. Additionally, the current style of life, which is characterized by limited free time, has turned consumers to consumption of ready-to-eat foods. Also, children are attracted to many snacks which are particularly tasty and easy to be eaten. hus, food manufactures have increased the production of ready-to- eat products using many processes, among these; extrusion is a high temperature – short time well established industrial technology. Extrusion cooking technology is a versatile and time eicient process in food processing. It is characterized by continuous cooking, mixing and forming processing and produced direct expanded materials with high quality [7,8]. During extrusion, food materials are exposed to high temperature, shear force and pressure over a short time [9,10] and they undergo many chemical and structural transformations which afecting product microstructure, chemistry or the macroscopic shape [11,12]. Final products' quality depends on the process conditions [13]. Extrusion has been used to develop various types of snacks mainly from corn meal, rice, wheat lour or potato lour in many shapes and variety of textures [14]. In order to achieve the need for the production of ready-to-eat products with the need for the consumption of high-nutritional value products, health beneicial ingredients are added to the extruded blends. hese ingredients include beans, cactus pear, dates, dried broccoli, herbs, legumes, tomato lycopene, etc [15-21]. More needs to be done in terms of producing extrudates with a positive health beneit, especially for children [22]. Few studies focusing on the incorporation of fruit and vegetables to obtain bioactive compound enriched extrudates of acceptable quality. hus, the objective of the present study was to production of rice extrudates enriched with dried Jew's mallow leaves and studies the functional, physical, antioxidant and sensory properties as well as the phytochemicals content of the resultant extrudates. Materials and Methods Materials Raw materials: Fresh harvested Jew's mallow (Corchorus olitorius L.) was purchased from a local market (Ismailia Governorate, Egypt) during August 2013. Green leaves were separated from plant, washed with tap water and then drained and let to dry on a cheese cloth for 15 minutes at room temperature (34 ± 2°C). he leaves were freeze-dried by a vertical freeze-drier (CPERON, FDU-7006, Gyeonggi, Korea) for 36 hours at -70°C. he freeze-dried leaves were ground and stored at 4°C till use. Rice was purchased from the local market, then ground to get homogenous particle size by using a laboratory mill (Brabender Automat Mill Quandrumat Senior, Germany). he chemical composition of raw materials is shown in Table 1. Chemicals and reagents: Folin-Ciocalteu's phenol reagent, anhydrous sodium carbonate, gallic acid, aluminum chloride and sodium hydroxide were obtained from Fluka Company. Sodium