A novel high‐protein composite rice with anti‐glycation properties prepared with crushed rice flour, whey protein and lotus seed proanthocyanidins

Abstract In this research, a novel rice composed of grated rice flour, whey protein, and lotus seedpod oligomeric procyanidins was developed through pre‐gelatinization combined with twin‐screw extrusion techniques. The nutritional, physicochemical properties and biological activities of the composite rice were systematically studied. Results revealed that the composite rice exhibited a 17.6% reduction in cooking time, a 23.6% increase in gelatinization degree, and a 51.8% decrease in rehydration water absorption compared to conventional rice. Meanwhile, compared to commercial rice, the composite rice showed superior elasticity, cohesiveness, chewability and resilience, alongside reduced hardness and viscosity. Notably, it displayed improved resistance to enzymatic digestion. Nutritionally, the contents of protein, fat, total phenol and proanthocyanidins were higher than those of commercial rice. Furthermore, it showed better antioxidant activity and advanced glycosylation end‐products (AGEs) inhibitory activity. This research addresses the growing demand for nutritionally balanced rice products and advances innovative strategies for the application of composite raw materials in functional food development.