01726naa a2200253 a 450000100080000000500110000800800410001910000190006024501920007926000090027152008940028065300240117465300150119865300270121365300210124065300130126170000220127470000180129670000170131470000170133170000180134870000260136677300800139211303082020-11-25       2020    bl uuuu     u00u1 u    #d1 aMEZA, S. L. R.  aImpact of thermoplastic extrusion process on chemical, nutritional, technological and sensory properties of gluten‐free breakfast cereals from pigmented rice.h[electronic resource]  c2020  aThe black rice and red rice varieties cultivated in Brazil are rich in dietary fibers, proteins, and phenolic compounds with great antioxidant potential, being a promising alternative for the production of healthy gluten‐free snacks. In this study, pigmented rice flours and their respective extrudates were characterized for the nutrient profile, phenolic compounds, antioxidant capacity, technological properties, and color aspects, and the results were compared through heat map analysis. Black rice snacks presented better nutrient and phenolic profiles, while the red rice snacks stood out for the expansion and texture properties. Both breakfast cereals were nutritive, gluten‐free, hypoallergenic, naturally colored (no need to add artificial colorants), and presented good sensory acceptance, with the higher scores for the attributes shape, size, color, and crispness.  abioactive compounds  ablack rice  aconsumer acceptability  afuctional snacks  ared rice1 aMASSARETTO, I. L.1 aSINNECKER, P.1 aSCHMIELE, M.1 aCHANG, Y. K.1 aNOLDIN, J. A.1 aLANFER-MARQUEZ, U. M.  tInternational Journal of Food Science & Technology, New York, p. 1-9, 2020.