Abstract The present study was carried out to produce a high quality puffed infant rice cereal from rice and mung bean through extrusion technology. Experiments were designed using 3 independent variables (i. e. 14–18% feed moisture, 400–550 r/min screw speed and 125–175 °C barrel temperature) and 3 response variables (i. e. bulk density, water solubility index and degree of gelatinisation) at five different levels of central composite rotatable design (CCRD). The results of optimization demonstrated that 14% feed moisture, 400 r/min screw speed and 175 °C barrel temperature could generate rice-mungbean extrudates with desirable functional properties. The selected extrudate samples were further examined using scanning electron microscope (SEM), rapid viscosity analyzer (RVA), Fourier transform infrared spectrometer (FTIR), X-ray diffraction (XRD) analysis, in vitro digestibility and fundamental nutrient analysis. Notably, the initial oval-shaped particle structure of starch in the raw materials disappeared, the surface debris and roughness increased, and the density decreased. The time required for the gelatinization of puffed infant rice cereal was the shortest, which was in agreement with the positioning of ready-to-eat weaning food for infants. Moreover, the puffed infant rice cereal displayed higher peak viscosity and breakdown value, smaller retrogradation value and greater top taste value compared to the commercial infant rice cereal. Besides maintaining the initial characteristic peak of starch, the puffed infant rice cereal demonstrated characteristic absorption peaks of COO- in the vicinity of 1546 cm−1 and 1437 cm−1, indicating the formation of carboxylate during extrusion. In addition, the puffed infant rice cereal exhibited firm diffraction peaks at the diffraction angles of 7.4°, 12.5° and 20.5°, indicating that a certain amount of starch changed from type A to type V. Furthermore, the digestive rate of puffed infant rice cereal was higher than that of commercial infant cereal (90.21 versus 86.96%, respectively; p < 0.05). Altogether, our findings reveal that the developed puffed infant rice cereal meets the standards set by the Codex Alimentarius Commission (CAC; 74-1981).

中文翻译：

---

绿豆膨化婴幼儿米糊制备工艺优化及淀粉结构与消化特性评价

摘要 本研究旨在通过挤压技术以大米和绿豆为原料生产优质膨化婴儿米粉。使用 3 个自变量（即 14–18% 进料水分、400–550 r/min 螺杆速度和 125–175 °C 机筒温度）和 3 个响应变量（即堆积密度、水溶性指数和糊化度）设计实验在五个不同级别的中央复合可旋转设计（CCRD）。优化结果表明，14% 的进料水分、400 r/min 的螺杆转速和 175 °C 的机筒温度可以产生具有理想功能特性的稻米绿豆挤出物。使用扫描电子显微镜 (SEM)、快速粘度分析仪 (RVA)、傅里叶变换红外光谱仪 (FTIR)、X 射线衍射 (XRD) 分析、体外消化率和基本营养分析。值得注意的是，原料中淀粉最初的椭圆形颗粒结构消失，表面碎屑和粗糙度增加，密度降低。膨化婴幼儿米糊糊化时间最短，符合婴幼儿即食断奶食品的定位。此外，与商业婴儿米粉相比，膨化婴儿米粉显示出更高的峰值粘度和分解值、更小的回生值和更大的上味值。除了保持淀粉的初始特征峰外，膨化婴儿米粉在 1546 cm-1 和 1437 cm-1 附近表现出 COO- 的特征吸收峰，表明在挤出过程中形成了羧酸盐。此外，膨化婴儿米粉在7.4°、12.5°和20.5°的衍射角处呈现出牢固的衍射峰，表明一定量的淀粉从A型转变为V型。 此外，膨化婴儿米的消化率谷物高于商业婴儿谷物（分别为 90.21% 和 86.96%；p < 0.05）。总之，我们的研究结果表明，开发的膨化婴儿米粉符合食品法典委员会 (CAC; 74-1981) 制定的标准。膨化婴儿米粉的消化率高于商业婴儿米粉（分别为 90.21 和 86.96%；p < 0.05）。总之，我们的研究结果表明，开发的膨化婴儿米粉符合食品法典委员会 (CAC; 74-1981) 制定的标准。膨化婴儿米粉的消化率高于商业婴儿米粉（分别为 90.21 和 86.96%；p < 0.05）。总之，我们的研究结果表明，开发的膨化婴儿米粉符合食品法典委员会 (CAC; 74-1981) 制定的标准。