Optimizing extrusion processes: Development of extrudates utilizing ISP and wheat gluten, incorporating diverse concentrations of rice or legume varieties

Abstract

The physiochemical, textural and nutritional properties of novel extrudates generated from various kinds of rice and legume (beans) varieties were comprehensively evaluated and compared in this study. The developed extruded products were composed of 5 %, 10 %, 15 %, or 20 % of different varieties of rice, including brown rice (R1), Asemi (R2), solchanmi (R3), sechanmi (R4), sejongchal (R5), and seosi 1 (R6), and legumes varieties including soybean (B1), chickpea (B2), great northern bean (B3), pea (B4), lentil (B5), and black bean (B6). Visible appearance analysis reveals that legumes (beans) and rice extrudates appeared more compact as the concentration of ingredients increased. Meanwhile, the integrity index decreased as the concentration level of treatment group content decreased (p < 0.05). A marginal difference in textural values is observed between legume (beans) and rice varieties compared to the control. Furthermore, analysis of nutritional composition indicates that the crude protein and water holding capacity (WHC) decreased as the concentration of both extrudates groups decreased (p < 0.05). This study provides useful information regarding the optimization of the extrusion process and the development of various extrudates by comparative analysis of rice- and legume-based extrudates.