Effects of soy protein isolate on the physicochemical properties of Fresh extruded rice- shaped kernels

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Among these, plant-based proteins are often used as a good source of protein due to their easy absorption in the body and low environmental impact. In this work, Soy protein isolate (SPI) was used in an extruded food product to investigate the effect of SPI on the physicochemical properties of Fresh extruded rice-shaped kernels (FER). We used rheological techniques and thermal analysis to determine the suitability of the extrusion process and the loss of heating mass. The microstructure, textural properties, sensory evaluation and rice taste analyser scores of FER were determined. A new gluten-free food product was produced and its quality was improved by the addition of SPI. When the content of SPI was 3%, the microstructure and texture properties showed that the FER had medium hardness, good elasticity and cohesion, which was better than paddy rice in food quality analysis. During the extrusion process, SPI could not only be used as a structural aid to improve the rheological properties, thermogravimetric characteristics, microstructure and texture properties of FER, but also be used as a dietary supplement to improve the sensory quality of FER. Gluten-free Soy protein isolate Extruded food Fresh extruded rice-shaped kernels Quality Figures Figure 1 Figure 2 Figure 3 Figure 4 Introduction Malnutrition falls under the category of food insecurity. The adoption of a more balanced, nutritious and sustainable diet is a concern of the World Health Organization (WHO) and other organizations linked to food security and health [1]. The search for accessible food sources rich in nutrients could be an alternative to circumvent food insecurity and ensure access to healthy food for the general population. Nutrition is a key component of food security. Malnutrition is related to nutritional imbalances in food, lack of food or excessive intake of non-nutritious food [2]. Fresh extruded rice-shaped kernels (FER) are gluten-free extruded food, and gluten-free formulations are often supplemented with proteins to improve their quality. Protein is an indispensable nutrient for human nutrition and there is a growing awareness of the negative health issues associated with animal protein, and even the World Cancer Research Fund (WCRF) and the World Health Organisation (WHO) recommend a plant-based diet [3]. Plant-based proteins are considered to be functional ingredients with multiple roles in food formulations, including thickening, gelling, emulsification and stabilization [4]. Soybean protein isolate (SPI) as a plant-based protein was considered an alternative to animal-derived proteins due to its desirable functional and nutritional properties [5]. Adding SPI to starch could increase its pasting viscosity, and microstructure into agglomerates and increase tensile strength [6]. In addition, SPI could also increase viscoelasticity, hardness and chewiness [7]. Jiang et al [8] found that SPI has better emulsification than other proteins and that heat treatment at 50 °C could promote soy protein hydrolysis. At temperatures above 80 °C, SPI aggregates into a stable strong elastic gel through crosslinking, and the elastic modulus was increased [9]. Moreover, Tang and Ma [10] found that high pressure induced aggregation and conformational changes in SPI. Nowadays, consumers are keen to know the nutritional value of products and concerned about the use of food additives. Therefore, it is more acceptable for us to use natural substances with high nutritional value to be added to food products [11]. Oat flour, whole potato flour and pumpkin flour were added to rice flour to improve the nutritional, textural or organoleptic properties of the FER, and SPI was added both as protein sources and as a structuring agent to enhance texture, rheology, functional properties and to reduce cooking losses in the product [12]. Therefore, in this study, the extrusion process was adopted to use SPI as a dietary supplement to enhance the rheological properties, thermogravimetric properties, microstructure, texture properties and quality of FER. Materials And Methods Raw Materials Xiaozhan Rice flour (77.23% starch, 1.03% lipid, 0.71% dietary fibre, 14.00% moisture) was supplied by Huangzhuang Daoxiang Rice Industry Co., LTD (Tianjin, China). Oat flour (12.29% moisture, 1.69% ash, 63.71% starch, 6.38% lipid), whole potato flour (12.00% moisture, 9.37% protein, 2.30% crude fat, 4.50% ash) and pumpkin flour (14.00% moisture, 5.37% protein, 0.60% crude fat, 6.88% ash, 5.50% crude fiber and 28% amylose) were obtained from Chengnuo Food Co., LTD (Shandong, China). Soybean protein isolate (90.50% protein) was obtained from Kunhua Biotechnology Co., LTD (Henan, China). Preparation of FER The optimum ratio of rice flour, oat flour, whole potato flour and pumpkin flour was 3:3:3:1 from pre-experiments, and then 2%, 3% and 4% SPI were added respectively. SPI was added at 0% as the control (CK). A laboratory twin-screw extruder (DSE32-I, Jinan Sheng run Technology Development Co., Ltd., China) with a rice-shaped die was used to produce FER. The screw of the extruder was divided into three zones with different temperatures and different speeds, i.e. feed zone (80 °C, 17 r/min), screw zone (110 °C, 6 r/min), and cutting zone (90 °C, 32 r/min), respectively. The obtained FER samples were cooled at room temperature for 24 h. Dough Rheological Properties A dynamic temperature sweep was used to study the effect of FER rheological properties. The temperature was performed from 25 to 80 °C with a heating rate of 5 °C/min, G′ and G″ of different SPI model doughs were recorded at a constant frequency of 1 Hz and strain of 0.5%. Each dough was placed between the plates (plate diameter of 25 mm) with a gap of 1 mm, and the rim of the dough was trimmed carefully. However, the dough was coated with silicone oil for evaluating the dynamic temperature sweep to prevent water loss during the test [13]. Thermal Properties: Thermogravimetric (TG) and Derivative Thermogravimetric (DTG) Samples (8.0 mg) were placed on platinum pans for the TGA apparatus (Q50, New Castle, USA) and scanned from 25 to 600 °C at a 10 °C/min heating rate. The apparatus was placed in continuous high purity nitrogen (99.99%) at a flow rate of 100 mL/min [14]. The maximum weight loss rate temperature (T m ), maximum weight loss rate (R m ) and total weight loss (TML) were determined. Scanning Electron Microscopy (SEM) The Microstructure measurement of FER was performed by an SEM (SU1510, Hitachi, Japan). Briefly, the FER was made into powder by a high-speed mill (FW100, Shanghai, China). Then the flour particles were sputter-coated (Leica EM ACE200, Shenzhen, China) with gold (20 nm think) in an ion sputter coater and then observed at 8000 times. Texture Profile Analysis (TPA) The texture of FER was analysed by using a Texture analyzer (TA. XT plus, Stable Micro Systems, Godalming, Surrey, U.K) equipped with a P/36R probe. Following the methods of Laranjo et al [15]. The pre-test speed, test speed and post-test were 2, 1 and 1 mm/s, respectively. A trigger value of 5.0 g, compression degree of 60.0%, and compression time interval of 5.00 s was applied. Electronic Nose Odour Analysis The E-nose analysis was performed using a commercial PEN 3.5 electronic nose (Win Muster Airsense Analytics Inc., Schwerin, Germany). FER (3.00 g) was put in a 10 mL airtight vial and incubated for 30 min at 60 °C. A hollow needle with tubing was used to pierce the seal of the vial and absorb the volatile gases (1000 μL) from the headspace at a constant rate. The measurement time was 150 s, and the clean air was applied to flush the chamber until the sensor signals returned to baseline. Food Quality Analysis A team of 12 experts (male: female = 1:1) from the sensory evaluation room of the Tianjin University of Science and Technology evaluated the appearance, colour, flavour and taste of the FER using a 5-point structured scale (5- liked extremely, 1- disliked extremely), and the total score was determined using the Chen et al [16] method with a rice taste analyser (STA1A, Hiroshima, Japan). Statistical Analysis The experiments were performed in a randomized design and performed at least in triplicates. Analysis of variance (ANOVA) was used to study the differences between samples. Duncan’s multiple range test ( P < 0.05) was used to determine the significance of treatments. Statistical analysis of the data was performed using the SPSS software (SPSS, Inc., USA). Results And Discussion Textural Properties of FER As shown in Table 1, the hardness, adhesiveness, cohesiveness, chewiness and resilience of the SPI added group were lower than the CK group. The decrease of hardness and chewiness was due to the emulsifying and water-holding properties of SPI, and most of them were polar groups. According to the principles of similarity and compatibility, water was a polar molecule that was attracted to the polar SPI and attached to the SPI surface, so the hydrodynamic force of the water was reduced, which provided sufficient conditions for starch swelling. The variability of the resilience of FER was not significant ( P > 0.05), and the elasticity was gradually increased. SPI is combined with starch and lipid to form insoluble complexes with gel properties, enhancing the plasticity of FER. Chen and Xi [17] found that polyphenols in coarse cereals could change the structure and properties of protein through covalent and noncovalent interactions, and thus recombine protein to improve the texture of products. Adhesion is a measure of force holding dissimilar particles/surfaces together, the increase of adhesiveness property was closely related to the rheological property. Cohesion decreased gradually, and the increase of moisture leads to cohesive failure. When the content of SPI was 4%, the hardness, cohesiveness and chewiness of FER were the lowest (169.53 g, 89.82 g and 60.25 g, respectively). Table 1 Effect of SPI on the textural properties of FER Samples Hardness/g Elasticity/mm Adhesiveness/gs Cohesiveness/g Chewiness/g Resilience/gs CK 600.53±27.47 a 0.48±0.08 c 0.47±0.01 c 296.60±9.63 a 155.56±5.39 a 0.36±0.19 a 2% 236.35±10.06 b 0.58±0.02 bc 0.57±0.01 a 140.92±2.63 b 91.23±0.32 b 0.26±0.01 a 3% 241.25±4.28 b 0.54±0.01 bc 0.52±0.01 b 120.67±4.25 c 66.39±1.14 c 0.21±0.01 a 4% 169.53±3.95 c 0.66±0.01 a 0.52±0.01 b 89.82±2.39 d 60.25±1.16 c 0.18±0.01 a Values are the mean ± standard deviation (SD). Different letters within the same column indicate significantly different at P < 0.05. Microstructure analysis of FER The electron microscopic observation micrograph of the flour particles was shown in Fig.1, the microstructure of FER starch grains added with SPI (Fig.1B, 1C, 1D) was agglomerated, which may be related to the emulsification and crosslinking of SPI. The addition of SPI improved the internal structure of FER, making the product more compact and smoother because the spontaneous Maillard reaction coupled protein-polysaccharide to enhance the solubility, emulsification and gel properties of FER [18]. The starch grains of FER without the addition of SPI (Fig.1A) were fragmented and angular. Extrusion was a process that leads to starch gelatinization, protein denaturation and the formation of starch-lipid, and protein-lipid complexes [19]. However, part of the original structure of the extrusion process was not damaged. Under high shear and low moisture extrusion conditions, these primary structures tend to split and form small fragments that affect the microstructure of the FER and eventually disperse during cooking. Thermal properties of FER Thermogravimetric analysis (TGA) is a technique used to determine the physical decomposition and chemical kinetics [20]. As shown in Fig.2, the TG curves have a similar trend: the main weight loss occurred in three phases in consecutive reactions (25 °C ~ 250 °C, 250 °C ~ 350 °C and 350 °C ~ 600 °C in Fig.2A). Simultaneously, the characteristic decomposition temperature (250 °C ~ 350 °C) of FER was shown in Fig.2B. The weight loss in the first stage was mainly caused by water loss, and the weight loss ratio was about 15%. The second stage of weight loss was mainly C-C-H, C-O, and C-C bond fracture, which was caused by biodegradation of cellulose, lignin and starch, and the weight loss ratio was about 45%. The weight loss in the third stage was mainly caused by the carbonization of materials, and the weight loss ratio was about 15%. Maximum mass loss rate temperature (T m ), maximum mass loss rate (R m ) and total weight loss (TML) were commonly used parameters in the thermogravimetric analysis. As shown in Table 2, the decomposition rate of FER was the maximum at about 270 °C. A lower T m results in lower thermal stability of the sample. The higher the R m and TML, the lower the thermal stability of the raw material [21]. The T m , R m and TML in the SPI experimental group were larger than the CK group, which indicated that SPI could increase T m up to 270.79 °C, but could not reduce R m and TML. With increasing SPI, the T m increased first and then decreased. R m and TML showed an increasing trend, and the mass loss rate increased from 0.7275%/°C to 0.7648%/°C. This was due to the emulsification and dissolution of SPI, and the molecular migration velocity of the bio-based components dissolved in FER was completely accelerated at the high temperature (above 250 °C), which finally led to the increase in mass loss rate. Table 2 Effect of SPI on the thermogravimetric properties of FER Samples T m (°C) R m (%/°C) TML (%) CK 262.54±0.80 b 0.7252±0.0073 b 67.70±0.16 d 2% 269.74±1.04 a 0.7625±0.0022 a 71.30±0.27 c 3% 270.79±0.66 a 0.7643±0.0009 a 73.48±0.42 a 4% 269.25±0.16 a 0.7648±0.0024 a 74.60±0.09 a Values are the mean ± standard deviation (SD). Different letters within the same column indicate significantly different at P < 0.05. Rheological properties of FER Temperature affects the rheological properties of the food material and thus the extrusion of the material [22]. The storage modulus (G') indicated the energy reserved during every cycle of dynamic oscillation and could reflect the elastic properties of the FER. The loss modulus (G") could reflect the viscous properties of the FER [23]. As shown in Fig.3, G' and G" increased with the temperature to the range of 55 °C and 60 °C, which indicated the FER gels formation temperature was approximately between 55 °C and 60 °C. However, the experimental groups (SPI 2%, SPI 3%, SPI 4%) exhibited severe fluctuation between 70 °C and 75 °C, as compared with CK (55 °C ~ 60 °C). The gel point of SPI-induced gel had hysteresis, which fully illustrated that SPI gel had thermal stability and could enhance the heat-sensitive active components in the system, which was consistent with the experimental results of Zhang et al [24]. The G' and G" declined at the temperature of 75 °C ~ 80 °C. Podlena et al [25] found that the thermal analysis transition temperature of unmodified SPI was 73.8 °C. Therefore, it could be preliminarily speculated that the rheological properties of FER may be caused by the denaturation of SPI. The rheological profile of FER was flattest when SPI was added at 3%, indicating that it is more suitable for extrusion processing. Food quality analysis of FER From the rheological properties, thermal properties and microstructure, it was concluded that SPI with 3% was more suitable for extrusion food production and therefore a quality analysis of FER was required before entering the consumer market. The sensory evaluation and taste analyser score method was used to judge the quality of FER as shown in Table 3. There was no significant difference in taste and appearance (P > 0.05), although the score of FER was high (4.63, 4.89, respectively). The artificial sensory test method could be error-prone as it depends upon the evaluation of various sensory characteristics, including age, taste sensitivity, taste preference, and other factors [26]. Rice taste analyser was an instrument to determine the quality of rice consumption [27]. The score of the FER taste analyser was higher than paddy rice and that variability was significant ( P < 0.05) in Table 3, this indicated that the consumer quality of FER was better. Due to the significant variability (P < 0.05) between FER and paddy rice flavour, E-nose was used to test odour sensitivity to exclude subjective human preference. The sensitivity of each sensor to FER was greater than paddy rice as shown in Fig. 4, indicating that FER had a higher response, which was consistent with the conclusion obtained from the sensory evaluation (Table 3, flavour). S8 and S10 were the most sensitive, that is, the odour components contain more alcohols, aldehydes, ketones and long-chain alkanes. Table 3 Food quality analysis of FER samples taste flavour colour appearance taste analyser score Paddy rice 4.46±0.27 a 4.03±0.19 b 4.48±0.25 a 4.85±0.08 a 86.50±1.08 b FER 4.63±0.18 a 4.65±0.33 a 3.67±0.42 b 4.89±0.05 a 92.00±1.31 a Values are the mean ± standard deviation (SD). Different letters within the same column indicate significantly different at P < 0.05. Conclusion FER was produced by an extrusion process and was safe, nutritious and efficient. Adding SPI to the formulation of FER could emulsify and solubilise starch granules, and mitigates the effect of temperature on rheological properties of G' and G". By forming a homogeneous and dense gel network structure, SPI reduces the mass loss caused by high temperature and increase thermal stability. SPI could improve the microstructure of FER and reduce rice steam boiling losses, and it could increase FER elasticity and cohesion and reduce hardness. At 3% SPI improved FER taste, flavour and appearance edible quality compared to paddy rice. Declarations Acknowledgements The authors want to express their gratitude to Huazhong Agricultural University, Tianjin University of Science and Technology and Xinjiang Academy of Agricultural and Reclamation Science. Author’s Contribution Lu Li: Conceptualization, Investigation, Software, Writing-Original draft. Dandan Li: Writing-review and editing. Xuejin Li: Writing-review and editing. Xiaodong Wang: Data curation. Xihong Li: Methodology, resources. Jixin Li: Methodology. Yunbin Jiang: Methodology, resources. Yuqian Jiang and Xihong Li: Funding acquisition, supervision. Funding This research was supported by the Key Research and Development Program of Shandong Province (2021CXGC010809) and the Financial Science and Technology Plan Project of Xinjiang Construction Corps (2020AB008). Data Availability Not applicable. Ethics Approval Not Applicable. Consent to Participate Not Applicable. Consent for Publication Not Applicable. Conflict of Interest All authors declare that they have no conflicts of interest. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-2075938","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":138024161,"identity":"8440f853-4be3-41f8-a9a6-c55d3cab8f0f","order_by":0,"name":"Lu Li","email":"","orcid":"","institution":"Huazhong Agricultural University","correspondingAuthor":false,"prefix":"","firstName":"Lu","middleName":"","lastName":"Li","suffix":""},{"id":138024163,"identity":"3f9e924d-e878-4665-b856-c22cd74a92d8","order_by":1,"name":"Dandan Li","email":"","orcid":"","institution":"Tianjin University of Science and Technology","correspondingAuthor":false,"prefix":"","firstName":"Dandan","middleName":"","lastName":"Li","suffix":""},{"id":138024166,"identity":"a3bddc98-defc-41d9-b95c-1df4a78bee6e","order_by":2,"name":"Xuejin Li","email":"","orcid":"","institution":"Tianjin University of Science and Technology","correspondingAuthor":false,"prefix":"","firstName":"Xuejin","middleName":"","lastName":"Li","suffix":""},{"id":138024168,"identity":"0e704b8b-3bab-486b-969b-fadec3a09a2e","order_by":3,"name":"Xiaodong Wang","email":"","orcid":"","institution":"Tianjin University of Science and Technology","correspondingAuthor":false,"prefix":"","firstName":"Xiaodong","middleName":"","lastName":"Wang","suffix":""},{"id":138024169,"identity":"a89d77a6-11bc-4387-8746-effdc8a739c8","order_by":4,"name":"Xihong Li","email":"","orcid":"","institution":"Tianjin University of Science and Technology","correspondingAuthor":false,"prefix":"","firstName":"Xihong","middleName":"","lastName":"Li","suffix":""},{"id":138024172,"identity":"94a271e9-7841-49e9-9278-33c95892f2ac","order_by":5,"name":"Jixin Li","email":"","orcid":"","institution":"Xinjiang Academy of Agricultural and Reclamation Science","correspondingAuthor":false,"prefix":"","firstName":"Jixin","middleName":"","lastName":"Li","suffix":""},{"id":138024175,"identity":"ba1b3ee4-718f-4034-8734-43b4eb2d307a","order_by":6,"name":"Yuqian Jiang","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAA10lEQVRIiWNgGAWjYBACfmbG9o8fDGx4+OUPHyBOi2Q78zFmiYo0GckZbAnEaTE4z5bGwHPmsI3BDR4DIl12mMfsgWTbYR6D2z0fb7xhsJPTbSCgg7GZx9ygsC2dR/LO2c2WcxiSjc0OENDCzMxjICHZZs3DdyB3mzQPw4HEbYS0sIG08LYxAxXnPCNOCw8zW5oEzxlnHoEbOWzEaZFgZj5sDAxkHsmeY8aWcwyI8Iv9+YOND4FRac/P3vzwxpsKOzmCWlCtJDpqkLSQqmMUjIJRMApGBAAAt1Q+wNeLY94AAAAASUVORK5CYII=","orcid":"","institution":"Tianjin University of Science and Technology","correspondingAuthor":true,"prefix":"","firstName":"Yuqian","middleName":"","lastName":"Jiang","suffix":""},{"id":138024178,"identity":"6c02a655-0ba7-4876-ba5e-325eea284c0f","order_by":7,"name":"Yunbin Jiang","email":"","orcid":"","institution":"Tianjin University of Science and Technology","correspondingAuthor":false,"prefix":"","firstName":"Yunbin","middleName":"","lastName":"Jiang","suffix":""}],"badges":[],"createdAt":"2022-09-17 15:29:14","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-2075938/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-2075938/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":26846540,"identity":"1c5cb10e-f86b-4cee-b745-8ea769c32374","added_by":"auto","created_at":"2022-09-22 20:39:41","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":306962,"visible":true,"origin":"","legend":"\u003cp\u003eElectron microscopic observation: A, CK; B, SPI 2%; C, SPI 3%; D, SPI 4%.\u003c/p\u003e","description":"","filename":"Figure1.png","url":"https://assets-eu.researchsquare.com/files/rs-2075938/v1/0de995f99dcdf6c414c9d74a.png"},{"id":26847528,"identity":"91d24119-2519-4f47-807c-4ecbfe8cd13a","added_by":"auto","created_at":"2022-09-22 20:44:41","extension":"png","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":23976,"visible":true,"origin":"","legend":"\u003cp\u003eThermal properties of SPI on FER: A, TG curve; B, DTG curve\u003c/p\u003e","description":"","filename":"Figure2.png","url":"https://assets-eu.researchsquare.com/files/rs-2075938/v1/900cc205f73b667c6813de53.png"},{"id":26846538,"identity":"555dc2eb-3e39-48b9-b7e8-5a72d8fecace","added_by":"auto","created_at":"2022-09-22 20:39:41","extension":"png","order_by":3,"title":"Figure 3","display":"","copyAsset":false,"role":"figure","size":31066,"visible":true,"origin":"","legend":"\u003cp\u003eRheological properties of soybean protein isolate on FER\u003c/p\u003e","description":"","filename":"Figure3.png","url":"https://assets-eu.researchsquare.com/files/rs-2075938/v1/1303e65e0f14ad91729ab604.png"},{"id":26847529,"identity":"797d9c14-b161-49a5-a7e7-78364d70a306","added_by":"auto","created_at":"2022-09-22 20:44:41","extension":"png","order_by":4,"title":"Figure 4","display":"","copyAsset":false,"role":"figure","size":57071,"visible":true,"origin":"","legend":"\u003cp\u003eRadar analysis chart: S1, aromatic benzenes; S2, nitrogen oxides; S3, ammonia, hydrides; S4, short chain alkanes; S5, methyl groups; S6, sulphides; S7, alcohols aldehydes ketones; S8, organic sulphides; S9, long chain alkanes;\u003c/p\u003e","description":"","filename":"Figure4.png","url":"https://assets-eu.researchsquare.com/files/rs-2075938/v1/9377ecfcdb33c1b35d96fd33.png"},{"id":26910521,"identity":"96a5baa5-5aa5-4154-a249-9816218ab478","added_by":"auto","created_at":"2022-09-24 05:29:27","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":727124,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-2075938/v1/3dc74a3e-17a3-4ca0-9751-86c72eecf236.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Effects of soy protein isolate on the physicochemical properties of Fresh extruded rice- shaped kernels","fulltext":[{"header":"Introduction","content":"\u003cp\u003eMalnutrition falls under the category of food insecurity. The adoption of a more balanced, nutritious and sustainable diet is a concern of the World Health Organization (WHO) and other organizations linked to food security and health [1]. The search for accessible food sources rich in nutrients could be an alternative to circumvent food insecurity and ensure access to healthy food for the general population. Nutrition is a key component of food security. Malnutrition is related to nutritional imbalances in food, lack of food or excessive intake of non-nutritious food [2].\u003c/p\u003e\n\u003cp\u003eFresh extruded rice-shaped kernels (FER) are gluten-free extruded food, and gluten-free formulations are often supplemented with proteins to improve their quality. Protein is an indispensable nutrient for human nutrition and there is a growing awareness of the negative health issues associated with animal protein, and even the World Cancer Research Fund (WCRF) and the World Health Organisation (WHO) recommend a plant-based diet [3]. Plant-based proteins are considered to be functional ingredients with multiple roles in food formulations, including thickening, gelling, emulsification and stabilization [4].\u003csup\u003e\u0026nbsp;\u003c/sup\u003eSoybean protein isolate (SPI) as a plant-based protein was considered an alternative to animal-derived proteins due to its desirable functional and nutritional properties [5]. Adding SPI to starch could increase its pasting viscosity, and microstructure into agglomerates and increase tensile strength [6]. In addition, SPI could also increase viscoelasticity, hardness and chewiness [7].\u003csup\u003e\u0026nbsp;\u003c/sup\u003eJiang et al [8]\u0026nbsp;found that SPI has better emulsification than other proteins and that heat treatment at 50 \u0026deg;C could promote soy protein hydrolysis. At temperatures above 80 \u0026deg;C, SPI aggregates into a stable strong elastic gel through crosslinking, and the elastic modulus was increased [9]. Moreover, Tang and Ma [10] found that high pressure induced aggregation and conformational changes in SPI.\u003c/p\u003e\n\u003cp\u003eNowadays, consumers are keen to know the nutritional value of products and concerned about the use of food additives. Therefore, it is more acceptable for us to use natural substances with high nutritional value to be added to food products [11].\u003csup\u003e\u0026nbsp;\u003c/sup\u003eOat flour, whole potato flour and pumpkin flour were added to rice flour to improve the nutritional, textural or organoleptic properties of the FER, and SPI was added both as protein sources and as a structuring agent to enhance texture, rheology, functional properties and to reduce cooking losses in the product [12]. Therefore, in this study, the extrusion process was adopted to use SPI as a dietary supplement to enhance the rheological properties, thermogravimetric properties, microstructure, texture properties and quality of FER.\u003c/p\u003e"},{"header":"Materials And Methods","content":"\u003cp\u003e\u003cstrong\u003eRaw Materials\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eXiaozhan Rice flour (77.23% starch, 1.03% lipid, 0.71% dietary fibre, 14.00% moisture) was supplied by Huangzhuang Daoxiang Rice Industry Co., LTD (Tianjin, China). Oat flour (12.29% moisture, 1.69% ash, 63.71% starch, 6.38% lipid), whole potato flour (12.00% moisture, 9.37% protein, 2.30% crude fat, 4.50% ash) and pumpkin flour (14.00% moisture, 5.37% protein, 0.60% crude fat, 6.88% ash, 5.50% crude fiber and 28% amylose) were obtained from Chengnuo Food Co., LTD (Shandong, China). Soybean protein isolate (90.50% protein) was obtained from Kunhua Biotechnology Co., LTD (Henan, China).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation of FER\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe optimum ratio of rice flour, oat flour, whole potato flour and pumpkin flour was 3:3:3:1 from pre-experiments, and then 2%, 3% and 4% SPI were added respectively. SPI was added at 0% as the control (CK). A laboratory twin-screw extruder (DSE32-I, Jinan Sheng run Technology Development Co., Ltd., China) with a rice-shaped die was used to produce FER. The screw of the extruder was divided into three zones with different temperatures and different speeds, i.e. feed zone (80 \u0026deg;C, 17 r/min), screw zone (110 \u0026deg;C, 6 r/min), and cutting zone (90 \u0026deg;C, 32 r/min), respectively. The obtained FER samples were cooled at room temperature for 24 h.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eDough Rheological Properties\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eA dynamic temperature sweep was used to study the effect of FER rheological properties. The temperature was performed from 25 to 80 \u0026deg;C with a heating rate of 5 \u0026deg;C/min, G\u0026prime; and G\u0026Prime; of different SPI model doughs were recorded at a constant frequency of 1 Hz and strain of 0.5%. Each dough was placed between the plates (plate diameter of 25 mm) with a gap of 1 mm, and the rim of the dough was trimmed carefully. However, the dough was coated with silicone oil for evaluating the dynamic temperature sweep to prevent water loss during the test [13].\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eThermal Properties: Thermogravimetric (TG) and Derivative Thermogravimetric (DTG)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eSamples (8.0 mg) were placed on platinum pans for the TGA apparatus (Q50, New Castle, USA) and scanned from 25 to 600 \u0026deg;C at a 10 \u0026deg;C/min heating rate. The apparatus was placed in continuous high purity nitrogen (99.99%) at a flow rate of 100 mL/min [14].\u003csup\u003e\u0026nbsp;\u003c/sup\u003eThe maximum weight loss rate temperature (T\u003csub\u003em\u003c/sub\u003e), maximum weight loss rate (R\u003csub\u003em\u003c/sub\u003e) and total weight loss (TML) were determined.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eScanning Electron Microscopy (SEM)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe Microstructure measurement of FER was performed by an SEM\u0026nbsp;(SU1510, Hitachi, Japan).\u0026nbsp;Briefly, the FER was made into powder by a high-speed mill\u0026nbsp;(FW100, Shanghai, China). Then the flour particles were sputter-coated (Leica EM ACE200, Shenzhen, China) with gold (20 nm think) in an ion sputter coater and then observed at 8000 times.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTexture Profile Analysis (TPA)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe texture of FER was analysed by using a Texture analyzer (TA. XT plus, Stable Micro Systems, Godalming, Surrey, U.K)\u0026nbsp;equipped with a P/36R probe. Following the methods of Laranjo et al [15]. The pre-test speed, test speed and post-test were 2, 1 and 1 mm/s, respectively. A trigger value of 5.0 g, compression degree of 60.0%, and compression time interval of 5.00 s was applied.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eElectronic Nose Odour Analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe E-nose analysis was performed using a commercial PEN 3.5 electronic nose\u0026nbsp;(Win Muster Airsense Analytics Inc., Schwerin, Germany). FER (3.00 g) was put in a 10 mL airtight vial and incubated for 30 min at 60 \u0026deg;C. A hollow needle with tubing was used to pierce the seal of the vial and absorb the volatile gases (1000 \u0026mu;L) from the headspace at a constant rate. The measurement time was 150 s, and the clean air was applied to flush the chamber until the sensor signals returned to baseline.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Quality Analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eA team of 12 experts (male: female = 1:1) from the sensory evaluation room of the Tianjin University of Science and Technology evaluated the appearance, colour, flavour and taste of the FER using a 5-point structured scale (5- liked extremely, 1- disliked extremely), and the total score was determined using the\u0026nbsp;Chen et al [16]\u0026nbsp;method with a rice taste analyser (STA1A, Hiroshima, Japan).\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eStatistical Analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe experiments were performed in a randomized design and performed at least in triplicates. Analysis of variance (ANOVA) was used to study the differences between samples. Duncan\u0026rsquo;s multiple range test (\u003cem\u003eP\u0026nbsp;\u003c/em\u003e\u0026lt; 0.05) was used to determine the significance of treatments. Statistical analysis of the data was performed using the SPSS software (SPSS, Inc., USA).\u003c/p\u003e"},{"header":"Results And Discussion","content":"\u003cp\u003e\u003cstrong\u003eTextural Properties of FER\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eAs shown in\u0026nbsp;Table\u0026nbsp;1, the hardness, adhesiveness, cohesiveness, chewiness and resilience of the SPI added group were lower than the CK group. The decrease of hardness and chewiness was due to the emulsifying and water-holding properties of SPI, and most of them were polar groups. According to the principles of similarity and compatibility, water was a polar molecule that was attracted to the polar SPI and attached to the SPI surface, so the hydrodynamic force of the water was reduced, which provided sufficient conditions for starch swelling. The variability of the resilience of FER was not significant (\u003cem\u003eP\u0026nbsp;\u003c/em\u003e\u0026gt; 0.05), and the elasticity was gradually increased. SPI is combined with starch and lipid to form insoluble complexes with gel properties, enhancing the plasticity of FER.\u0026nbsp;Chen and Xi [17]\u0026nbsp;found that polyphenols in coarse cereals could change the structure and properties of protein through covalent and noncovalent interactions, and thus recombine protein to improve the texture of products. Adhesion\u0026nbsp;is a measure of\u0026nbsp;force holding dissimilar particles/surfaces together, the increase of adhesiveness property was closely related to the rheological property. Cohesion decreased gradually, and the increase of moisture leads to cohesive failure. When the content of SPI was 4%, the hardness, cohesiveness and chewiness of FER were the lowest (169.53 g, 89.82 g and 60.25 g, respectively).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 1\u003c/strong\u003e Effect of SPI on the textural properties of FER\u003c/p\u003e\n\u003ctable border=\"1\" cellpadding=\"0\" cellspacing=\"0\" width=\"100%\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003eSamples\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003eHardness/g\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003eElasticity/mm\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003eAdhesiveness/gs\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003eCohesiveness/g\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003eChewiness/g\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003eResilience/gs\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003eCK\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003e600.53\u0026plusmn;27.47\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003e0.48\u0026plusmn;0.08\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003e0.47\u0026plusmn;0.01\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003e296.60\u0026plusmn;9.63\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003e155.56\u0026plusmn;5.39\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003e0.36\u0026plusmn;0.19\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003e2%\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003e236.35\u0026plusmn;10.06\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003e0.58\u0026plusmn;0.02\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003e0.57\u0026plusmn;0.01\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003e140.92\u0026plusmn;2.63\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003e91.23\u0026plusmn;0.32\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003e0.26\u0026plusmn;0.01\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003e3%\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003e241.25\u0026plusmn;4.28\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003e0.54\u0026plusmn;0.01\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003e0.52\u0026plusmn;0.01\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003e120.67\u0026plusmn;4.25\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003e66.39\u0026plusmn;1.14\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003e0.21\u0026plusmn;0.01\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003e4%\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003e169.53\u0026plusmn;3.95\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003e0.66\u0026plusmn;0.01\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003e0.52\u0026plusmn;0.01\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003e89.82\u0026plusmn;2.39\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003e60.25\u0026plusmn;1.16\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"14.285714285714286%\"\u003e\n \u003cp\u003e0.18\u0026plusmn;0.01\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003eValues are the mean \u0026plusmn; standard deviation (SD). Different letters within the same column indicate significantly different at \u003cem\u003eP\u003c/em\u003e \u0026lt; 0.05.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eMicrostructure analysis of FER\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe electron microscopic observation micrograph of the flour particles was shown in Fig.1, the microstructure of FER starch grains added with SPI (Fig.1B, 1C, 1D) was agglomerated, which may be related to the emulsification and crosslinking of SPI. The addition of SPI improved the internal structure of FER, making the product more compact and smoother because the spontaneous Maillard reaction coupled protein-polysaccharide to enhance the solubility, emulsification and gel properties of FER [18]. The starch grains of FER without the addition of SPI (Fig.1A) were fragmented and angular. Extrusion was a process that leads to starch gelatinization, protein denaturation and the formation of starch-lipid, and protein-lipid complexes [19]. However, part of the original structure of the extrusion process was not damaged. Under high shear and low moisture extrusion conditions, these primary structures tend to split and form small fragments that affect the microstructure of the FER and eventually disperse during cooking.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eThermal properties\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;of FER\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThermogravimetric analysis (TGA) is a technique used to determine the physical decomposition and chemical kinetics [20]. As shown in\u0026nbsp;Fig.2, the TG curves have a similar trend: the main weight loss occurred in three phases in consecutive reactions (25 \u0026deg;C ~ 250 \u0026deg;C, 250 \u0026deg;C ~ 350 \u0026deg;C and 350 \u0026deg;C ~ 600 \u0026deg;C in Fig.2A). Simultaneously, the characteristic decomposition temperature (250 \u0026deg;C ~ 350 \u0026deg;C) of FER was shown in Fig.2B. The weight loss in the first stage was mainly caused by water loss, and the weight loss ratio was about 15%. The second stage of weight loss was mainly C-C-H, C-O, and C-C bond fracture, which was caused by biodegradation of cellulose, lignin and starch, and the weight loss ratio was about 45%. The weight loss in the third stage was mainly caused by the carbonization of materials, and the weight loss ratio was about 15%.\u003c/p\u003e\n\u003cp\u003eMaximum mass loss rate temperature (T\u003csub\u003em\u003c/sub\u003e), maximum mass loss rate (R\u003csub\u003em\u003c/sub\u003e) and total weight loss (TML) were commonly used parameters in the thermogravimetric analysis. As shown in Table\u0026nbsp;2, the decomposition rate of FER was the maximum at about 270 \u0026deg;C. A lower T\u003csub\u003em\u003c/sub\u003e results in lower thermal stability of the sample. The higher the R\u003csub\u003em\u003c/sub\u003e and TML, the lower the thermal stability of the raw material [21].\u003csup\u003e\u0026nbsp;\u003c/sup\u003eThe T\u003csub\u003em\u003c/sub\u003e, R\u003csub\u003em\u003c/sub\u003e and TML in the SPI experimental group were larger than the CK group, which indicated that SPI could increase T\u003csub\u003em\u003c/sub\u003e up to 270.79 \u0026deg;C, but could not reduce R\u003csub\u003em\u003c/sub\u003e and TML. With increasing SPI, the T\u003csub\u003em\u003c/sub\u003e increased first and then decreased. R\u003csub\u003em\u003c/sub\u003e and TML showed an increasing trend, and the mass loss rate increased from 0.7275%/\u0026deg;C to 0.7648%/\u0026deg;C. This was due to the emulsification and dissolution of SPI, and the molecular migration velocity of the bio-based components dissolved in FER was completely accelerated at the high temperature (above 250 \u0026deg;C), which finally led to the increase in mass loss rate.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 2\u003c/strong\u003e Effect of SPI on the thermogravimetric properties of FER\u003c/p\u003e\n\u003cdiv align=\"Left\"\u003e\n \u003ctable border=\"0\" cellpadding=\"0\" cellspacing=\"0\" width=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" width=\"13.907284768211921%\"\u003e\n \u003cp\u003eSamples\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"27.980132450331126%\"\u003e\n \u003cp\u003eT\u003csub\u003em\u003c/sub\u003e (\u0026deg;C)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"32.450331125827816%\"\u003e\n \u003cp\u003eR\u003csub\u003em\u003c/sub\u003e (%/\u0026deg;C)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"25.662251655629138%\"\u003e\n \u003cp\u003eTML (%)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" width=\"13.907284768211921%\"\u003e\n \u003cp\u003eCK\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"27.980132450331126%\"\u003e\n \u003cp\u003e262.54\u0026plusmn;0.80\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"32.450331125827816%\"\u003e\n \u003cp\u003e0.7252\u0026plusmn;0.0073\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"25.662251655629138%\"\u003e\n \u003cp\u003e67.70\u0026plusmn;0.16\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" width=\"13.907284768211921%\"\u003e\n \u003cp\u003e2%\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"27.980132450331126%\"\u003e\n \u003cp\u003e269.74\u0026plusmn;1.04\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"32.450331125827816%\"\u003e\n \u003cp\u003e0.7625\u0026plusmn;0.0022\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"25.662251655629138%\"\u003e\n \u003cp\u003e71.30\u0026plusmn;0.27\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" width=\"13.907284768211921%\"\u003e\n \u003cp\u003e3%\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"27.980132450331126%\"\u003e\n \u003cp\u003e270.79\u0026plusmn;0.66\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"32.450331125827816%\"\u003e\n \u003cp\u003e0.7643\u0026plusmn;0.0009\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"25.662251655629138%\"\u003e\n \u003cp\u003e73.48\u0026plusmn;0.42\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" width=\"13.907284768211921%\"\u003e\n \u003cp\u003e4%\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"27.980132450331126%\"\u003e\n \u003cp\u003e269.25\u0026plusmn;0.16\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"32.450331125827816%\"\u003e\n \u003cp\u003e0.7648\u0026plusmn;0.0024\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" width=\"25.662251655629138%\"\u003e\n \u003cp\u003e74.60\u0026plusmn;0.09\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n\u003c/div\u003e\n\u003cp\u003eValues are the mean \u0026plusmn; standard deviation (SD). Different letters within the same column indicate significantly different at \u003cem\u003eP\u003c/em\u003e \u0026lt; 0.05.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eRheological properties of FER\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eTemperature affects the rheological properties of the food material and thus the extrusion of the material [22]. The storage modulus (G\u0026apos;) indicated the energy reserved during every cycle of dynamic oscillation and could reflect the elastic properties of the FER. The loss modulus (G\u0026quot;) could reflect the viscous properties of the FER [23]. As shown in Fig.3, G\u0026apos; and G\u0026quot; increased with the temperature to the range of 55 \u0026deg;C and 60 \u0026deg;C, which indicated the FER gels formation temperature was approximately between 55 \u0026deg;C and 60 \u0026deg;C. However, the experimental groups (SPI 2%, SPI 3%, SPI 4%) exhibited severe fluctuation between 70 \u0026deg;C and 75 \u0026deg;C, as compared with CK (55 \u0026deg;C ~ 60 \u0026deg;C). The gel point of SPI-induced gel had hysteresis, which fully illustrated that SPI gel had thermal stability and could enhance the heat-sensitive active components in the system, which was consistent with the experimental results of Zhang et al [24]. The G\u0026apos; and G\u0026quot; declined at the temperature of 75 \u0026deg;C ~ 80 \u0026deg;C. Podlena et al [25] found that the thermal analysis transition temperature of unmodified SPI was 73.8 \u0026deg;C. Therefore, it could be preliminarily speculated that the rheological properties of FER may be caused by the denaturation of SPI. The rheological profile of FER was flattest when SPI was added at 3%, indicating that it is more suitable for extrusion processing.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood quality analysis of FER\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eFrom the rheological properties, thermal properties\u0026nbsp;and microstructure, it was concluded that SPI with 3% was more suitable for extrusion food production and therefore a quality analysis of FER was required before entering the consumer market. The sensory evaluation and taste analyser score method was used to judge the quality of FER as shown in\u0026nbsp;Table 3. There was no significant difference in taste and appearance (P \u0026gt; 0.05), although the score of FER was high (4.63, 4.89, respectively). The artificial sensory test method could be error-prone as it depends upon the evaluation of various sensory characteristics, including age, taste sensitivity, taste preference, and other factors [26]. Rice taste analyser was an instrument to determine the quality of rice consumption [27].\u0026nbsp;The score of the FER taste analyser was higher than paddy rice and that variability was significant (\u003cem\u003eP\u0026nbsp;\u003c/em\u003e\u0026lt; 0.05) in Table 3, this indicated that the consumer quality of FER was better. Due to the significant variability (P \u0026lt; 0.05) between FER and paddy rice flavour, E-nose was used to test odour sensitivity to exclude subjective human preference. The sensitivity of each sensor to FER was greater than paddy rice as shown in Fig. 4, indicating that FER had a higher response, which was consistent with the conclusion obtained from the sensory evaluation (Table 3, flavour). S8 and S10 were the most sensitive, that is, the odour components contain more alcohols, aldehydes, ketones and long-chain alkanes.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 3\u003c/strong\u003e Food quality analysis of FER\u003c/p\u003e\n\u003cdiv align=\"Left\"\u003e\n \u003ctable border=\"1\" cellpadding=\"0\" cellspacing=\"0\" width=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd width=\"15.702479338842975%\"\u003e\n \u003cp\u003esamples\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"16.859504132231404%\"\u003e\n \u003cp\u003etaste\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.37190082644628%\"\u003e\n \u003cp\u003eflavour\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.37190082644628%\"\u003e\n \u003cp\u003ecolour\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.37190082644628%\"\u003e\n \u003cp\u003eappearance\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.322314049586776%\"\u003e\n \u003cp\u003etaste analyser score\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"15.702479338842975%\"\u003e\n \u003cp\u003ePaddy rice\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"16.859504132231404%\"\u003e\n \u003cp\u003e4.46\u0026plusmn;0.27\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.37190082644628%\"\u003e\n \u003cp\u003e4.03\u0026plusmn;0.19\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.37190082644628%\"\u003e\n \u003cp\u003e4.48\u0026plusmn;0.25\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.37190082644628%\"\u003e\n \u003cp\u003e4.85\u0026plusmn;0.08\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.322314049586776%\"\u003e\n \u003cp\u003e86.50\u0026plusmn;1.08\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"15.702479338842975%\"\u003e\n \u003cp\u003eFER\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"16.859504132231404%\"\u003e\n \u003cp\u003e4.63\u0026plusmn;0.18\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.37190082644628%\"\u003e\n \u003cp\u003e4.65\u0026plusmn;0.33\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.37190082644628%\"\u003e\n \u003cp\u003e3.67\u0026plusmn;0.42\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.37190082644628%\"\u003e\n \u003cp\u003e4.89\u0026plusmn;0.05\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.322314049586776%\"\u003e\n \u003cp\u003e92.00\u0026plusmn;1.31\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n\u003c/div\u003e\n\u003cp\u003eValues are the mean \u0026plusmn; standard deviation (SD). Different letters within the same column indicate significantly different at \u003cem\u003eP\u003c/em\u003e \u0026lt; 0.05.\u003c/p\u003e"},{"header":"Conclusion","content":"\u003cp\u003eFER was produced by an extrusion process and was safe, nutritious and efficient. Adding SPI to the formulation of FER could emulsify and solubilise starch granules, and mitigates the effect of temperature on rheological properties of G\u0026apos; and G\u0026quot;. By forming a homogeneous and dense gel network structure, SPI reduces the mass loss caused by high temperature and increase thermal stability.\u0026nbsp;SPI could improve the microstructure of FER and reduce rice steam boiling losses, and it could increase FER elasticity and cohesion and reduce hardness. At 3% SPI improved FER taste, flavour and appearance edible quality compared to paddy rice.\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eAcknowledgements\u003c/strong\u003e The authors want to express their gratitude to Huazhong Agricultural University, Tianjin University of Science and Technology and Xinjiang Academy of Agricultural and Reclamation Science.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAuthor\u0026rsquo;s Contribution\u0026nbsp;\u003c/strong\u003eLu Li: Conceptualization, Investigation, Software, Writing-Original draft.\u0026nbsp;Dandan Li: Writing-review and editing. Xuejin Li: Writing-review and editing. Xiaodong Wang: Data curation. Xihong Li: Methodology, resources. Jixin Li: Methodology. Yunbin Jiang: Methodology, resources. Yuqian Jiang and Xihong Li: Funding acquisition, supervision.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFunding\u0026nbsp;\u003c/strong\u003eThis research was supported by the Key Research and Development Program of Shandong Province (2021CXGC010809) and the Financial Science and Technology Plan Project\u0026nbsp;of Xinjiang Construction Corps (2020AB008).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eData Availability\u003c/strong\u003e Not applicable.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eEthics Approval\u003c/strong\u003e Not Applicable.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eConsent to Participate\u003c/strong\u003e Not Applicable.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eConsent for Publication\u003c/strong\u003e Not Applicable.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eConflict of Interest\u003c/strong\u003e All authors declare that they have no conflicts of interest.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n \u003cli\u003e\u003cspan\u003eFood and Agriculture Organization of the United Nations, International Fund for Agricultural Development, United Nations Children\u0026rsquo;s Fund, World Food Programme, \u0026amp; World Health Organization (2020) The State of Food Security and Nutrition in the World 2020. 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Food Chem 161:239\u0026ndash;245. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1016/j.foodchem.2014.04.011\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Gluten-free, Soy protein isolate, Extruded food, Fresh extruded rice-shaped kernels, Quality","lastPublishedDoi":"10.21203/rs.3.rs-2075938/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-2075938/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eGluten-free foods are often enhanced by the addition of proteins. Among these, plant-based proteins are often used as a good source of protein due to their easy absorption in the body and low environmental impact. In this work, Soy protein isolate (SPI) was used in an extruded food product to investigate the effect of SPI on the physicochemical properties of Fresh extruded rice-shaped kernels (FER). We used rheological techniques and thermal analysis to determine the suitability of the extrusion process and the loss of heating mass. The microstructure, textural properties, sensory evaluation and rice taste analyser scores of FER were determined. A new gluten-free food product was produced and its quality was improved by the addition of SPI. When the content of SPI was 3%, the microstructure and texture properties showed that the FER had medium hardness, good elasticity and cohesion, which was better than paddy rice in food quality analysis. During the extrusion process, SPI could not only be used as a structural aid to improve the rheological properties, thermogravimetric characteristics, microstructure and texture properties of FER, but also be used as a dietary supplement to improve the sensory quality of FER.\u003c/p\u003e","manuscriptTitle":"Effects of soy protein isolate on the physicochemical properties of Fresh extruded rice- shaped kernels","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2022-09-22 20:39:39","doi":"10.21203/rs.3.rs-2075938/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"dedbd8eb-31c6-4105-b8b0-53c8e4792446","owner":[],"postedDate":"September 22nd, 2022","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2022-09-24T05:29:16+00:00","versionOfRecord":[],"versionCreatedAt":"2022-09-22 20:39:39","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-2075938","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-2075938","identity":"rs-2075938","version":["v1"]},"buildId":"_2-kVJe1T_tPrBINL-cwx","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}