Work

Effects of different fermentation processes on cooking and eating quality of brown rice noodles

Year: 2024

Type: article

Abstract: Although rice noodles made from brown rice are rich in nutrition, their poor cooking and eating quality make them not acceptable to people. Fermentation is an effective way to improve food quality and flavor. In our previous study, the quality of brown rice noodles was significantly improved by solid-state fermentation of rice flour (SFRF) with Limosilactobacillus fermentum. Herein, the effects of SFRF, solid-state fermentation of rice grain (SFRG), and liquid-state fermentation of rice grain (LFRG) on the cooking and eating quality, as well as processing characteristics of brown rice noodles (BRN), were studied. The results showed that the quality of BRN could be significantly improved by these three fermentation methods, and the quality of BRN made by SFRG was the best. The improvement of the quality of BRN was mainly attributed to the improvement of gel texture properties of BRN by fermentation, which was confirmed by rheology and texture determination results.

Source: LWT

DOI: 10.1016/j.lwt.2024.116706