Process optimization, digestibility and antioxidant activity of extruded rice with Agaricus bisporus

Using broken rice and Agaricus bisporus powder as main raw materials, the extruded rice with Agaricus bisporus was prepared by twin-screw extruder. Taking texture and sensory score as evaluation indexes, response surface method was used to optimize the quality of extruded rice. Meanwhile, the microstructure, digestion property and antioxidant capacity of extruded rice were estimated. Box-Behnken design optimization result showed that the optimum process parameters were extrusion temperature 102.2 degrees C, moisture 30.1, Agaricus bisporus powder 3.8. The internal structure of extruded rice with Agaricus bisporus was dense and uniform, the hydrolysis rate of starch in vitro decreased and the resistant starch increased. In particular, the antioxidant activity of expanded rice with Agaricus bisporus were significantly increased, and the scavenging capacity of DPPH center dot and ABTS center dot+ were increased by 52.9% and 39.9%, respectively. These results demonstrated that the addition of Agaricus bisporus powder and extrusion technology could effectively improve the quality and function of broken rice.

Automated summary

The study successfully optimized the process parameters of Agaricus bisporus extruded rice through extrusion technology and addition of mushroom powder, improving its texture, antioxidant activity, and other properties.