The effect of extrusion cooking on the quality of rice extrudate with infused microencapsulated anthocyanin was investigated. The moisture sorption isotherm of the extrudate was also studied. The rotatable central composite design was used to optimize the extrusion process and the optimized conditions were: screw speed, 121 rpm; barrel temperature, 91.89 °C; and moisture content, 22.03%. The extrudate showed anthocyanin content of 0.218 mg/L; true density, 1.48 g/cc; water activity 0.51, water solubility index, 7.49%; and specific mechanical energy, 31.39 kJ/kg. The antioxidant activity and solubility of the extrudate were higher as compared with native extrudate. The moisture sorption isotherm of the extrudate was found to follow type III isotherm behavior according to the Brunauer–Emmett–Teller classification. The sorption isotherm was analyzed using several models and the Caurie and Peleg models were best fitted with the extrudate isotherm data. The present work manifested a way to develop antioxidant rich extrudate.

研究了挤压蒸煮对浸渍微囊花青素的大米挤出物质量的影响。还研究了挤出物的吸湿等温线。采用可旋转中心复合设计优化挤出工艺，优化条件为：螺杆转速，121 rpm；料筒温度，91.89℃；和水分含量，22.03%。挤出物显示花青素含量为0.218mg/L；真密度，1.48 g/cc；水活度0.51，水溶性指数，7.49%；和比机械能，31.39 kJ/kg。与天然挤出物相比，挤出物的抗氧化活性和溶解度更高。根据Brunauer-Emmett-Teller分类，发现挤出物的水分吸附等温线遵循III型等温线行为。使用几种模型分析吸附等温线，Caurie 和 Peleg 模型最适合挤出物等温线数据。目前的工作表明了一种开发富含抗氧化剂的挤出物的方法。