期刊论文

Liu, Chun;Lin, QL

英文

LWT

0023-6438

2023

187

10.1016/j.lwt.2023.115352

Natural Science Foundation of Hunan Province [2023JJ30997]; National Key Research and Development Program of China [2022YFD2101303]; Hunan Key Research and Development Plan Project [2020NK2020]; Scientific Research Project of Central South University of Forestry and Technology [2022ZK3042]; Open Project Program of Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control [DZPJG202003]

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In this study, early indica rice and soluble soybean polysaccharide (SSPS) were used as materials. Single-screw and twin-screw extrusion processes were employed to investigate the impact of SSPS on the cooking and eating quality of rice noodles through chroma, textural properties, cooking quality, and sensory quality determinations. Then, the effect of SSPS on the quality of rice noodles was characterized through pasting properties, rheological properties, and X-ray diffraction (XRD) determinations based on the optimum addition of SPSS. The results demonstrated that the addition of SSPS improv...