Effects of Soluble Soybean Polysaccharide on Cooking and Eating Quality of Dry Rice Noodles under Single- and Twin-Screw Extrusions

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 improved the cooking and sensory quality of rice noodles at the optimum addition amount (3% SSPS). Compared with the single-screw extrusion, the rice noodles prepared by twin-screw extrusion had a more desired appearance, lower cooking loss (CL) rate (9.88%), and better taste. The results of pasting and rheological properties showed that the addition of SSPS reduced the pasting viscosity of rice flour by impeding the swelling and disintegration of starch granules. Additionally, XRD patterns indicated both the addition of SSPS and low moisture content inhibited the generation of the starch-ordered structure. Overall, the rice noodles of double-3% had the higher cooking and eating quality, L*, degree of intermolecular cross-linking, and intensity of V-type diffraction peak.