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

Abstract Gluten-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.