Abstract
The effects of different processing methods were investigated, including on the fluidity, solubility, nutrient composition, digestibility, color and aroma constituent of instant brown rice powder. It showed that, except for flavonoids, different processing methods significantly influenced the indexes of the instant brown rice flour (p < 0.05). Germination could deteriorate the fluidity and solubility of brown rice powder and reduce the digestibility of protein, and starch. Exogenous enzyme treatment improved the fluidity and solubility of the brown rice powder as well as the digestion rate of protein and starch. The synergistic treatment of germination and exogenous enzymes significantly increased the digestibility of starch, but it deteriorated the fluidity, the rate of agglomeration and dispersion time. Comparing with DGBRE, DBRE produced a better quality instant brown rice powder.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
