Summary In recent years, legumes have become increasingly popular because of their high nutritional value and health benefits. Moreover, most legumes have a low glycaemic index (GI) and are often considered in dietary interventions for diabetes. Extruded rice products (ERPs) are trendy in major rice‐producing areas, including staple foods (such as rice noodles) and snack foods (such as rice cake). However, ERPs have a higher GI and a relatively simple nutritional composition. Therefore, adding whole legumes flour or its components to ERPs is a significant issue, which can reduce ERPs' GI and improve these products' nutritional value. This paper reviewed the nutritional properties and physiological functions of legumes flour or its components. In addition, the factors (starch and extrusion processing) affecting the quality and GI of ERPs were summarised. Besides, this paper reviewed after adding whole legumes flour or its components to ERPs, the products' appearance and quality are better and its nutritional properties are also better, especially with regard to type 2 diabetes mellitus (T2DM). Moreover, this review also summarised three‐dimensional (3D) printing technology in ERPs could improve the products' quality and nutritional value. Finally, directions that will be the focus of 3D printing and legumes were highlighted.

Summary Starch and protein are important components of food, the mixed system formed between them (complexes, gels, mixtures, etc.) can improve the physical and chemical properties of starch and protein, and its potential application in the food industry has also attracted widespread attention. In this study, indica rice flour and soybean 7S protein (β‐Conglycinin) were used as the experimental materials to explore the effect of soybean 7S protein addition on the quality and digestibility of rice noodles. Aims to develop rice noodles with high protein and low GI, so that people can take care of their health while satisfying their appetites. The results showed that with the increase of soybean 7S protein addition, the starch digestibility decreased, resulting in the estimated glycaemic index (eGI) and glycaemic load (GL) decreasing. However, the cooking loss rate and breakage rate of rice noodles gradually increased, the water absorption first increased and then decreased, and the taste of rice noodles is acceptable when the 7S protein addition amount is within 9%. The interaction between starch and soybean 7S protein was mediated by weak interactions such as hydrogen bonds and hydrophobic forces indicated by Fourier transform infrared spectroscopy (FTIR) and X‐ray diffraction (XRD).

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