Effect of Soy Protein Isolate on Textural Properties, Cooking Properties and Flavor of Whole-Grain Flat Rice Noodles.

Zhongfu Cao,Qian Xiao,Yang Liu,Hong Zhu,Yisi Li,Cuiping Yi

doi:10.3390/foods10051085

Zhongfu Cao, Qian Xiao + Show 4 more

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https://doi.org/10.3390/foods10051085

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Abstract

To investigate the effect of soy protein isolate on the quality of whole-grain flat rice noodles, the texture as well as the cooking properties and flavor of flat rice noodles, whole-grain flat rice noodles and whole-grain flat rice noodles with soy protein isolate were investigated. Among the three tested rice noodles, whole-grain flat rice noodles with soy protein isolate showed the highest cohesiveness, adhesiveness, resilience, and springiness. Compared to the flat rice noodles and whole-grain flat rice noodles, whole-grain flat rice noodles with soy protein isolate increased their moisture content and water absorption, whereas the opposite trend was observed for their cooking loss. The electronic nose analysis showed stronger response values at W5S, W1W, and W2W. Solid phase micro extraction and gas chromatography–mass spectrometry results showed that aldehydes are the main volatile compounds in whole-grain flat rice noodles and whole-grain flat rice noodles with soy protein isolate. Moreover, seven more volatile compounds were detected in whole-grain flat rice noodles with soy protein isolate compared to flat rice noodles and whole-grain flat rice noodles. The whole-grain flat noodles with the addition of SPI are more sensory acceptable. Thus, soy protein isolate, as a natural and safe additive, could be used to improve the quality and enrich the flavor of whole-grain flat rice noodles.

Highlights

For the improvement and development of whole grain brown flat rice noodles, the objectives of this study were to investigate the effects of soy protein isolate (SPI) on the texture properties, cooking property, and flavor of whole-grain flat rice noodles
The results showed that the cohesiveness, adhesiveness, resilience, and springiness values of Whole-grain flat rice noodles (WFRN) were significantly lower than that of Flat rice noodles (FRN) (p < 0.05), while no significant difference was observed for their hardness and chewiness values
The addition of rice bran with high fiber content would weaken the formation of hydrogen bonds within the noodle structure network, which leads to deterioration of textural properties [23]

Summary

Introduction

Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. Flat rice noodles (FRN), produced from Indica polished rice, are a very popular staple food in Southeast Asian countries. Brown rice is a de-hulled grain consisting of bran, embryo, and endosperm layers, which is rich in dietary fibers, phenolics, vitamins, and minerals [1]. The increased consumption of whole grains and/or whole grain products has been associated with reduced risk of chronic diseases, including cardiovascular disease, type II diabetes, obesity, and cancer [2,3,4]

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