Boiled and roasted vegetables get mixed up, seasoned, then fried slowly to form a crisp, golden crust with a soft inside. Traditionally it’s made with vegetables leftover from Sunday lunch. They crisp beautifully in the pan, developing a sweet, slightly smoky crust.īubble and squeak is a simple recipe for using up leftovers. The novel rice product made from broken rice by extrusion processing and addition of the purple sweet potato exhibited improved structural properties and reduced digestibility, which increased the potential value and application of broken rice in the food industry.Using sweet potatoes is an awesome twist on the traditional bubble and squeak recipe. In addition, a significantly lower equilibrium hydrolysis ( C ∞) and kinetic constant ( k) were observed in ERPSP. The results of XRD and FT-IR spectroscopy showed that the semicrystalline structure of extruded rice changed from A-type to A + V-type mixture, and the relative crystallinity of extruded rice changed accordingly. In particular, compared with raw rice, the WAI and WSI of ERPSP was higher, and the thermal properties also changed noticeably. SEM results showed that there were numerous pits and bubbles in the extruded rice. Moreover, the effects of extrusion and added purple sweet potato on the structure and in vitro digestibility of extruded rice were studied via numerous detection methods, such as scanning electron microscopy (SEM), water absorption index (WAI), water solubility index (WSI), differential scanning calorimetry (DSC), X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FT-IR). In this study, extruded rice with purple sweet potato (ERPSP) was prepared. Recently, extruded rice as a functional ingredient has been a hot area of research in food processing.
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