Effect of Rice Bran and Retrograded Time on the Qualities of Brown Rice Noodles: Edible Quality, Microstructure, and Moisture Migration.

Abstract

Brown rice, as a kind of whole-grain food, has attracted significant attention due to its health benefits. This paper aimed to investigate the effect of rice bran content and retrograded time on the physicochemical properties and culinary qualities of brown rice noodles (BRNs). The results indicated that the addition of rice bran altered the pasting properties, gel properties, and texture of the brown rice flours (BRFs). The optimal cooking time and water absorption of BRNs were reduced after the incorporation of rice bran to 14.9% and 41.9%, respectively, while the breaking rate increased from 2.2% to 23.3%. The color of BRNs became darker and yellower, and the overall acceptability by the consumer decreased. The addition of rice bran also led to a decrease in hardness, chewiness and crystallinity. The binding water inside the BRNs decreased, while the free water increased, resulting in a looser structure. This study revealed that the retrograded time of the BRNs also affected its quality. When the retrograded time was 7 h, the cooked BRNs had a lower breaking rate, good hardness, cohesiveness, chewiness, and better overall acceptability by consumers. The structure was compact, the internal binding water content of BRN was higher, and the free water content was lower. This study provides insights into developing nutritionally healthy, high-quality novel rice flour products, and offers a theoretical basis for the industrial production of BRNs.