Abstract:In this study，japonica rice starch，rice flour，and glutinous rice starch were individually employed to replace corn starch and incorporated into low-moisture extruded plant protein meat（LMPM）.The swelling degree，density，rehydration rate，texture，and other characteristics of LMPM were analyzed under varying addition percentages of these three substitute powders，specifically at 6%，8%，10%，12%，and 14%.It was found that when 8% glutinous rice starch was added to LMPM，the swelling degree reached its optimal level，surpassing the average of other groups by 3.2%.The rehydration rate of LMPM prepared with rice flour generally outperformed that of other groups.Notably，at a 14% addition percentage，the rehydration rate of LMPM peaked at 85%.The water and oil retention levels of the rice flour and glutinous rice starch groups were relatively high overall，exceeding those of the japonica rice starch group.Specifically，the water and oil retention values of rice flour could reach up to 1.94 g/g and 0.67 g/g，respectively.In terms of sensory evaluation，when the addition percentage of glutinous rice starch was 8%，the sensory score of LMPM was the highest，marking a 15.1% increase compared to the control group.Similarly，when the addition percentage of rice flour was 8%，the sensory score of LMPM was 6.7% higher than that of the control group.In conclusion，when using glutinous rice starch at an addition percentage of 8% as the formulation，the overall acceptance of LMPM is relatively favorable.