Physicochemical properties and HMG-CoA reductase inhibitor activity of red yeast extruded rice

Functional staple food is the trend of industrialization of staple food in our country. It is an important way to make staple food with some specific functions.The physicochemical properties and HMG-CoA inhibition of extruded rice with red yeast rice flour (RYRF) addition were investigated. Results showed that RYRF addition was beneficial to produce hypolipidemic functional staple foods from extruded rice, involving in color, short-range order, HMG-CoA inhibition, porosity, crystallinity, and mass loss. These were mainly attributed to the biochemical reaction of RYRF which could inhibit the recrystallization of amylopectin and HMG-CoA reductase activity. Among the five concentrations of RYRF additives (0.5%, 1.0%, 2.0%, 3.0%, 4.0% w/w), the extruded rice with 3% RYRF addition achieved the best data in terms of porosity, crystallinity, mass loss and HMG-CoA inhibition rate.