Effect of extrusion parameters on the quality of extruded reconstituted konjac glucomannan Rice

This study investigated the effects of screw speed (175-250 rpm), feed rate (900-1900 g/h), and barrel temperatures of zones III (80-130 °C) and IV (70-120 °C) on starch-protein-konjac glucomannan (KGM) extruded complexes and reconstituted KGM rice (RKR). Results showed that these parameters influenced RKR quality primarily by modulating starch degradation. Degradation increased with higher barrel temperatures but exhibited a nonlinear pattern with increasing screw speed and feed rate, reaching a maximum at 220-235 rpm and 1100 g/h, respectively. Their influence on RKR quality follows a cascade framework in which extrusion parameters regulate starch degradation, thereby driving structural evolution and ultimately determining product quality. Stickiness and redness were sensitive to all three parameters. Hardness was sensitive to feed rate and barrel temperature. Optimal cooking time was sensitive only to feed rate, whereas total color difference and lightness were sensitive exclusively to barrel temperature. Findings provide guidance for producing high-quality reconstituted rice.