Properties Of The Rice Analogues Using Extrusion Technology Made Of High Soybean Dietary Fiber

The palatability of brown rice,whole wheat flour,miscellaneous grains is not favored by consumers,but excessive processing will cause a severe shortage of vitamins,minerals,trace elements.In recent years,because of long-term consumption of high-precision rice,oral ulcers,high blood pressure,diabetes,obesity and other diseases began to pop.Therefore,it is urgent to develop the functional staple food which color,aroma,taste and nutritional formula balanced.In this paper,soybean dietary fiber,soybean defatted protein and rice flour have been selected as the main raw material,and twin-screw extrusion process has been used to prepare high dietary fiber the rice analogues.The optimal formulation and process parameters were optimized,and the regulation of blood sugar was preliminarily defined by the rate of carbohydrate hydrolysis.(1)Formula:the single factor experiment to explore the effect of adding different amounts of soybean dietary fiber on the qualityof rice analogues.The results showed that with the increase of soybean dietary fiber content,the heating water absorption and expansion rate of the compound rice increased(TP)increased a little,the absolute value(?H)of the enthalpy increased,the thermal stability increased;the peak viscosity,trough viscosity,the viscosity of the collapse,the collapse of the viscosity The final viscosity and the recovery value were gradually decreased.(2)Technology:The regular pattern of radial expansion rate,cooking quality,carbohydrate hydrolysis rate,color,texture and other indicators by the extruder end temperature and screw speed showed that the optimal processing temperature of fiber rice analogues is 110 ?.and the screw speed is 72rpm.(3)The optimization of formulation and process:According to the optimization analysis of response surface,the dietary fiber content of high dietary fiber rice was 12%,moisture was 27%and the best extruding parameters were determined as follow:the screw speed was 78rpm,the extruder end The temperature was 110?.The predicted value of radial expansion rate of response surface is 3.41.which is consistent with the actual experiment 3.28.The predicted value of carbohydrate hydrolysis rate is 22.62%in 30 min and the actual carbohydrate hydrolysis rate is 22.86%.(4)Quality and function evaluation:The highest water absorption and swelling rate of the high dietary fiber compound rice reached 294.39%and 381.82%respectively,and the solid mass of rice soup reached the lowest value of 124.86mg/g.The results of simulated carbohydrate hydrolysis and digestion in vitro showed that SDF compound rice had the slowest hydrolysis rate of carbohydrate,and its glycemic index 64.02 was significantly lower than that of raw material rice 80.33 and blank extruded rice 87.28.The blood glucose response sustained-release effect was obvious and the postprandial blood glucose level was kept relatively balanced at the lower level.