Characterisation of fresh extruded rice with added soybean protein isolate

Figures (3) Tables (3)

Figure 1.
Electron microscopic observation: (a) represents CK, (b) represents SPI 2%, (c) represents SPI 3%, and (d) represents SPI 4%.
Figure 2.
Thermal properties and rheological properties of soybean protein isolate on FER: (a) TG curve; (b) DTG curve; (c) Storage modulus (G') curve; (d) Loss modulus (G") curve.
Figure 3.
(a) Food quality analysis radar chart. (b) The schematic diagram of the surface static electricity in the docking of starch and soy protein isolate molecules. (c) Diagram of the binding energy in all docking times, where the binding energy is less than 0, demonstrated that docking can be achieved, and the higher the value, the more powerful the binding. (d) Indicated that they were combined by hydrogen bond and hydrophobic force, and the bond position and length were shown in the figure.

	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
The values represent the average value plus or minus the standard deviation (SD). The presence of distinct letters within the identical column signifies a significant disparity at a significance level of p < 0.05.

Table 1.

Effect of soybean protein isolate on the textural 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.

Table 2.

Effect of soybean protein isolate on the thermogravimetric properties of FER.

Samples	Taste	Flavour	Colour	Appearance	Taste analyser score
FER	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
Paddy rice	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
The values represent the average value plus or minus the standard deviation (standard deviation). The presence of distinct letters within the identical column signifies a significant disparity at a significance level of p < 0.05.

Table 3.

Food quality analysis of FER.