Affiliation:
1. Jiangxi General Institute of Testing and Certification, Nanchang 330052, China
2. State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
3. Institute of Applied Chemistry, Jiangxi Academy of Sciences, Nanchang 330096, China
Abstract
Brown rice noodles are increasingly favored by consumers for their health benefits; however, their development is hindered by their poor edible qualities. The effect of germination on the cooking, textural, organoleptic and nutritional qualities of brown rice pasta was investigated. In comparison to ungerminated brown rice noodles, germination resulted in a shorter cooking time, reduced cooking losses, and decreased hardness and adhesion of noodles as well as reduced bitter taste. These changes can be attributed to germination altering the basic composition of brown rice. Meanwhile, the contents of γ-aminobutyric acid, free phenolic acid, and bound phenolic acid increased by 53.43%, 21.71%, and 7.14%, respectively, while the content of resistant starch de-creased by 21.55%. Sprouting is a promising strategy for improving the edible quality and nutritional properties of brown rice noodles.
Funder
Major Discipline Academic and Technical Leaders Training Program of Jiangxi Province
National Natural Science Foundation of China
Distinguished Young Scholars Training Program of Jiangxi Academy of Sciences
Open Project Program of State Key Laboratory of Food Science and Technology, Nanchang University
Key Research and Development Program of Jiangxi Academy of Sciences
Science and Technology Plan Project of Jiangxi Provincial Administration for Market Regulation
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1 articles.
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