Abstract:To retain all the nutritional components in Pueraria lobata，P.lobata powder was used to prepare recombinant rice.In addition，the effects of adding P.lobata powder on the cooking characteristics，texture characteristics，and microstructure of recombinant rice were systematically evaluated.It was found that the L*value of recombinant rice decreased with the increase in P. lobata powder added，while the ΔE value increased. The lowest gelatinization degree of recombinant rice was 69.27% when the addition of P. lobata powder was 0%，and there were no significant differences with the increase of the addition amount（p＞0.05）. The iodine blue value showed a decreasing trend with the increase of the addition amount of P. lobata powder，with the lowest value at 20%，which was 15.55.There were no significant differences in the water absorption rate under different amounts of P. lobata powder. The water absorption rate ranged from 217.84% to 235.17%，which was higher than the commercially available raw rice but lower than the commercially available recombinant rice.The cooking loss rate and expansion rate both showed a trend of first decreasing and then increasing with the increase of powder addition.The addition of P.lobata powder significantly increased the flavonoid and polyphenol content of recombinant rice. With a 20% addition，the flavonoid content was 3.80 mg/g and the polyphenol content was 2.42 mg/g，which was approximately 2.62 and 3.56 times higher than that of the raw rice. Compared with commercially available reconstituted rice and raw rice，the cross-section of the recombinant rice is honeycomb-shaped，with dense micropores. Additionally，the hardness，viscosity，elasticity，and chewiness of recombinant rice increased after the addition of P.lobata powder.