Fermented Brown Rice Flour as Functional Food Ingredient.

Muna Ilowefah,Jamilah Bakar,Hasanah Ghazali,Chiemela Chinma,Kharidah Muhammad,Mohammad Makeri

doi:10.3390/foods3010149

Abstract

As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commercial baker’s yeast (Eagle brand) according to the optimum conditions for moderate acidity (pH 5.5) to obtain fermented brown rice flour (FBRF). The FBRF was added to white rice flour at 0%, 10%, 20%, 30%, 40% and 50% levels to prepare steamed rice bread. Based on the sensory evaluation test, steamed rice bread containing 40% FBRF had the highest overall acceptability score. Thus, pasting properties of the composite rice flour, rheological properties of its batter, volume and texture properties of its steamed bread were determined. The results showed that peak viscosity of the rice flour containing 40% FBRF was significantly increased, whereas its breakdown, final viscosity and setback significantly decreased. Viscous, elastic and complex moduli of the batter having 40% FBRF were also significantly reduced. However, volume, specific volume, chewiness, resilience and cohesiveness of its steamed bread were significantly increased, while hardness and springiness significantly reduced in comparison to the control. These results established the effectiveness of yeast fermentation in reducing the detrimental effects of bran on the sensory properties of steamed white rice bread and encourage the usage of brown rice flour to enhance the quality of rice products.

Highlights

The past two decades have seen a rapid increase in consumer demand for healthy foods, which has prompted recent research to find methods for production of healthy and functional foods
The objectives of the current study is to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread (Apam) characteristics, which could encourage the usage of whole rice grains
Fermented brown rice batter at the optimum conditions was dried in an air oven drier at 50 °C for 3 h, ground to flour sieved in a 500 μm sieve and verified as fermented brown rice flour (FBRF)

Summary

Introduction

The past two decades have seen a rapid increase in consumer demand for healthy foods, which has prompted recent research to find methods for production of healthy and functional foods. The usage of whole grain cereal instead of milled cereals is one such trend for production of healthy and functional foods, as consumption of whole grain foods has shown a reduction in the risk of several diseases, such as cardiovascular diseases, obesity, diabetes and some types of cancers [1,2]. The most common forms of cereals composition are milled products, such as white wheat flour or white rice. Steamed bread is a traditional product made from white rice and is known as Apam in Malaysia. It is very popular in this part of the world and consumed at breakfast

Objectives

Methods

Results