Preparation and quality of oat chickpea compound rice by squeezing

doi:10.3969/j.issn.1004-1524.20240338

Acta Agriculturae Zhejiangensis ›› 2025, Vol. 37 ›› Issue (5): 1149-1158.DOI: 10.3969/j.issn.1004-1524.20240338

• Food Science • Previous Articles Next Articles

Preparation and quality of oat chickpea compound rice by squeezing

ZHU Xiao(), ZHU Ying, LI Hongjun, CHEN Shanfeng()

College of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, Shandong, China

Received:2024-04-09 Online:2025-05-25 Published:2025-06-11

Abstract

Abstract:

In order to develop a dietary fiber-rich compound rice by squeezing, broken brown rice, chickpea and oats were used as raw materials, the extrusion process conditions were optimized by single-factor experiments and the response surface experiment with the comprehensive score as an indicator. It was shown that the optimal process parameters were as follow: screw speed of 160 r·min^-1, extrusion temperature of 140 ℃, moisture content of 33%, chickpea addition amount of 16%, oat addition amount of 19%, broken brown rice addition amount of 65%. Under the optimal conditions, the comprehensive score and the sensory score of the compound rice were 75.96±0.50 and 92.85±2.11, respectively, and the content of dietary fiber was 12.65%, the soluble dietary fiber content was 6.93%, which was in accordance with the high dietary fiber standard of national standard GB 28050—2011 National food safety standard: general rules for nutrition labeling of prepackaged foods. There was no significant difference in hardness between the compound rice and the commercial rice, yet the chewiness, springiness, cohesiveness and resilience of the compound rice were significantly (P<0.05) higher.

Key words: dietary fiber, compound rice, process optimization, response surface design

CLC Number:

TS218

ZHU Xiao, ZHU Ying, LI Hongjun, CHEN Shanfeng. Preparation and quality of oat chickpea compound rice by squeezing[J]. Acta Agriculturae Zhejiangensis, 2025, 37(5): 1149-1158.

Figures/Tables 12

References 34

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原料 Raw material	淀粉含量 Starch content	蛋白质含量 Protein content	水分含量 Moisture content	可溶性膳食纤维含量 Soluble dietary fiber content	不可溶性膳食纤维含量 Insoluble dietary fiber content
碎糙米Broken brown rice	70.19	7.68	12.84	2.08	4.79
燕麦Oats	48.43	12.68	11.12	5.02	17.91
鹰嘴豆Chickpea	44.69	19.02	9.47	4.85	14.78

原料 Raw material	淀粉含量 Starch content	蛋白质含量 Protein content	水分含量 Moisture content	可溶性膳食纤维含量 Soluble dietary fiber content	不可溶性膳食纤维含量 Insoluble dietary fiber content
碎糙米Broken brown rice	70.19	7.68	12.84	2.08	4.79
燕麦Oats	48.43	12.68	11.12	5.02	17.91
鹰嘴豆Chickpea	44.69	19.02	9.47	4.85	14.78

指标(总分) Index(Total score)		评分标准 Evaluation standard	得分 Score
外观结构Appearance structure(30)	颜色Color(10)	颜色均匀,为白色或燕麦色Uniform color, white or oatmeal	8~10
		颜色不均匀,偏黄或偏暗Uneven color, slightly yellow or dark	4~7
		颜色很不均匀,很黄或很黑Very uneven color, very yellow or very black	0~3
	光泽Gloss(10)	光泽明显Obvious luster	8~10
		略有光泽Slightly glossy	4~7
		无光泽Matte	0~3
	饭粒完整性 Integrity of rice grains(10)	外形完整,颗粒饱满,大小均匀,米粒基本没有开裂 Complete appearance, full particles with uniform size, basically without cracking rice grains	8~10
		有开裂米粒,颗粒不饱满,大小不均匀 Cracked rice grains, not full particles with nonuniform size	4~7
		米粒大量开裂,颗粒干瘪,大小很不均匀 Large amount of cracked rice grains, particle shrinkage, very uneven in size	0~3
气味Smell(15)		具有米饭香气和燕麦鹰嘴豆独有香气,香气浓郁,无异味 Unique aroma of oats, chickpeas and rice with a rich aroma and no odor	11~15
		具有米饭独有香气,米饭清香,无明显异味 Unique aroma of rice, fragrant, without obvious odor	6~10
		米饭香气不明显,有豆腥味,气味复杂Not obvious aroma of rice, beany and complex odor	0~5
滋味Taste(20)		滋味浓厚Rich flavor	15~20
		滋味一般Average taste	8~14
		滋味较差Poor taste	0~7
适口性 Mouthfeel(30)		口感爽滑,不黏牙,软硬适中,有嚼劲 Smooth taste, non-sticky, moderate softness and hardness, chewy	21~30
		有黏性,基本不黏牙,稍硬或稍软Stickiness, basically non-sticky to teeth, slightly hard or slightly soft	11~20
		黏牙或无黏性,口感粗糙,米饭疏松或发硬Sticky or non-sticky teeth, rough taste, loose or hard rice	0~10
冷饭质地Cold rice texture(5)		松散有度,硬度适度,黏弹性好Loose and moderately hard, with good viscoelasticity	4~5
		略有结团,稍变硬,黏弹性稍差Slightly clumped, slightly hardened, slightly less viscoelastic	2~3
		板结,偏硬,黏弹性差Hardened, slightly hard, with poor viscoelasticity	0~1

指标(总分) Index(Total score)		评分标准 Evaluation standard	得分 Score
外观结构Appearance structure(30)	颜色Color(10)	颜色均匀,为白色或燕麦色Uniform color, white or oatmeal	8~10
		颜色不均匀,偏黄或偏暗Uneven color, slightly yellow or dark	4~7
		颜色很不均匀,很黄或很黑Very uneven color, very yellow or very black	0~3
	光泽Gloss(10)	光泽明显Obvious luster	8~10
		略有光泽Slightly glossy	4~7
		无光泽Matte	0~3
	饭粒完整性 Integrity of rice grains(10)	外形完整,颗粒饱满,大小均匀,米粒基本没有开裂 Complete appearance, full particles with uniform size, basically without cracking rice grains	8~10
		有开裂米粒,颗粒不饱满,大小不均匀 Cracked rice grains, not full particles with nonuniform size	4~7
		米粒大量开裂,颗粒干瘪,大小很不均匀 Large amount of cracked rice grains, particle shrinkage, very uneven in size	0~3
气味Smell(15)		具有米饭香气和燕麦鹰嘴豆独有香气,香气浓郁,无异味 Unique aroma of oats, chickpeas and rice with a rich aroma and no odor	11~15
		具有米饭独有香气,米饭清香,无明显异味 Unique aroma of rice, fragrant, without obvious odor	6~10
		米饭香气不明显,有豆腥味,气味复杂Not obvious aroma of rice, beany and complex odor	0~5
滋味Taste(20)		滋味浓厚Rich flavor	15~20
		滋味一般Average taste	8~14
		滋味较差Poor taste	0~7
适口性 Mouthfeel(30)		口感爽滑,不黏牙,软硬适中,有嚼劲 Smooth taste, non-sticky, moderate softness and hardness, chewy	21~30
		有黏性,基本不黏牙,稍硬或稍软Stickiness, basically non-sticky to teeth, slightly hard or slightly soft	11~20
		黏牙或无黏性,口感粗糙,米饭疏松或发硬Sticky or non-sticky teeth, rough taste, loose or hard rice	0~10
冷饭质地Cold rice texture(5)		松散有度,硬度适度,黏弹性好Loose and moderately hard, with good viscoelasticity	4~5
		略有结团,稍变硬,黏弹性稍差Slightly clumped, slightly hardened, slightly less viscoelastic	2~3
		板结,偏硬,黏弹性差Hardened, slightly hard, with poor viscoelasticity	0~1

鹰嘴豆添加量 Proportion of chickpea/%	感官评分 Sensory score	硬度 Hardness/g	咀嚼性 Chewiness/g	弹性 Springiness
5	75.00±1.73 d	2 010.71±17.83 a	830.32±28.57 c	0.75±0.02 c
10	81.33±0.58 c	1 924.12±17.61 b	994.30±9.14 a	0.83±0.02 b
15	88.67±0.58 a	1 432.16±16.85 c	972.51±9.94 a	0.87±0.01 a
20	85.33±1.53 b	1 384.36±6.92 d	864.96±3.51 b	0.81±0.01 b
25	84.67±1.53 b	1 241.86±25.05 e	808.76±4.48 c	0.76±0.01 c

Preparation and quality of oat chickpea compound rice by squeezing

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挤压温度 Extrusion temperature/℃	感官评分 Sensory score	硬度 Hardness/g	咀嚼性 Chewiness/g	弹性 Springiness	可溶性膳食纤维含量 Soluble dietary fiber content/%	不溶性膳食纤维含量 Insoluble dietary fiber content/%
100	69.00±3.00 d	913.89±20.28 d	530.20±14.80 e	0.76±0.01 b	5.77±0.17 b	6.86±0.13 c
120	81.67±0.58 c	1 118.16±39.30 c	749.91±4.30 c	0.76±0.01 b	5.92±0.19 ab	6.91±0.12 c
140	88.67±0.58 a	1 432.16±16.85 a	972.51±9.94 a	0.87±0.01 a	6.26±0.14 a	6.44±0.20 d
160	85.00±1.00 b	1 229.29±14.71 b	828.21±13.94 b	0.85±0.02 a	5.02±0.18 c	7.69±0.11 b
180	80.67±0.58 c	920.62±41.84 d	597.62±7.48 d	0.85±0.01 a	3.51±0.08 d	8.93±0.22 a

螺杆转速 Screw speed/ (r·min^-1)	感官评分 Sensory score	硬度 Hardness/g	咀嚼性 Chewiness/g	弹性 Springiness	可溶性膳食纤维含量 Soluble dietary fiber content/%	不溶性膳食纤维含量 Insoluble dietary fiber content/%
140	75.00±2.65 c	800.54±23.76 e	793.43±18.86 e	0.76±0.02 d	5.31±0.21 c	7.52±0.24 a
150	80.67±1.53 b	913.25±8.01 c	911.67±6.37 c	0.82±0.01 b	5.76±0.11 b	7.02±0.17 ab
160	88.67±0.58 a	1 432.16±16.85 a	972.51±9.94 a	0.87±0.01 a	6.26±0.14 a	6.44±0.20 b
170	77.00±2.65 bc	1 039.78±14.57 b	942.51±11.45 b	0.86±0.01 a	5.82±0.21 b	6.79±0.22 b
180	67.00±4.58 d	847.93±15.98 d	894.77±13.65 d	0.79±0.01 c	5.57±0.11 bc	6.87±0.27 b

水分含量 Moisture content/%	感官评分 Sensory score	硬度 Hardness/g	咀嚼性 Chewiness/g	弹性 Springiness	可溶性膳食纤维含量 Soluble dietary fiber content/%	不溶性膳食纤维含量 Insoluble dietary fiber content/%
20	77.67±1.15 e	913.89±10.28 d	631.44±9.53 e	0.74±0.01 b	5.53±0.17 c	7.10±0.11 a
24	81.33±0.58 d	1 385.98±3.89 c	916.76±15.05 c	0.85±0.03 a	6.13±0.12 b	6.65±0.20 ab
28	88.67±0.58 b	1 432.16±16.85 b	972.51±9.94 b	0.87±0.01 a	6.26±0.14 b	6.44±0.20 b
32	91.33±1.53 a	1 606.59±14.92 a	1 032.40±8.42 a	0.88±0.01 a	6.86±0.18 a	5.85±0.18 c
36	84.67±1.53 c	1 609.90±16.03 a	824.04±3.99 d	0.68±0.04 c	6.37±0.23 b	6.26±0.21 bc

序号 Number	A/ (r·min^-1)	B/℃	C/%	D/%	Y
1	160	140	32	15	76.64
2	155	135	30	20	34.94
3	165	135	30	20	39.09
4	155	145	30	10	43.52
5	160	140	32	15	75.49
6	160	140	28	15	38.92
7	165	145	34	10	51.23
8	160	140	32	15	72.15
9	165	135	30	10	36.98
10	160	140	36	15	70.06
11	160	140	32	15	68.38
12	165	145	34	20	66.34
13	160	140	32	25	62.04
14	160	140	32	15	71.53
15	155	145	30	20	40.82
16	170	140	32	15	43.79
17	155	135	30	10	38.67
18	160	130	32	15	53.62
19	165	135	34	10	50.11
20	160	150	32	15	60.07
21	165	145	30	10	41.17
22	150	140	32	15	46.31
23	155	135	34	20	44.17
24	160	140	32	5	53.58
25	155	135	34	10	60.18
26	160	140	32	15	77.46
27	165	135	34	20	60.53
28	155	145	34	10	60.23
29	160	140	32	15	74.13
30	160	140	32	15	69.69
31	160	140	32	15	70.73
32	160	140	32	15	76.98
33	155	145	34	20	59.26
34	160	140	32	15	74.36
35	165	145	30	20	45.61
36	160	140	32	15	77.07

样品 Sample	硬度 Hardness/g	咀嚼性 Chewiness/g	弹性 Springiness	黏聚性 Cohesiveness	回复性 Resilience
复配米Compound rice	1 432.16±36.85 b	972.51±19.94 a	0.87±0.01 a	0.73±0.02 a	0.36±0.02 a
对照挤压米Extruded rice as control	1 178.50±14.51 c	577.02±10.27 c	0.59±0.02 c	0.63±0.06 b	0.25±0.01 d
市售米Commercial rice	1 453.37±20.20 b	645.93±6.24 b	0.64±0.02 b	0.60±0.02 b	0.26±0.01 c
市售糙米Commercial brown rice	2 631.26±60.33 a	992.02±16.46 a	0.43±0.02 d	0.45±0.02 c	0.30±0.02 b

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