Changes in the quality and in vitro digestibility of brown rice noodles with the addition of ultrasound‐assisted enzyme‐treated red lentil protein

Abstract

SummaryThe effects of red lentil protein with ultrasound‐assisted enzymatic treatment on the quality of brown rice noodles were investigated. The thermostability and anti‐retrogradation ability of brown rice flour decreased significantly (P < 0.05), while the elastic and viscous modulus increased after adding untreated red lentil protein. Meanwhile, the cooking loss rate of brown rice noodles increased from 4.41% to 5.68%. When the red lentil protein was treated with ultrasound and enzyme, the protein–starch interaction was enhanced, and the negative effects of protein on brown rice flour and noodles were weakened. Moreover, the rice noodles with ultrasound‐assisted enzyme‐treated red lentil protein showed a lower starch digestibility than brown rice noodles, and its protein digestibility was significantly higher than that of rice noodles with ultrasound or enzyme‐treated protein. Therefore, the addition of ultrasound‐assisted enzyme‐treated red lentil protein could effectively decrease predicted glycaemic index value, improve nutritional value and produce high‐quality brown rice noodles.