Abstract
Producing rice noodles using early-season rice grains is a way to bypass difficulties in marketing early-season rice that does not meet consumer preference for soft-textured rice. In recent years, brown rice foods including noodles have attracted great attention due to their health and nutritional benefits. This study was conducted to evaluate the yield and quality of brown rice noodles processed from two early-season rice cultivars. Results showed that the yield of brown rice noodles was 12–19% higher than that of white rice noodles. Although the cooked break rate and cooking loss rate were 5–10% higher in brown rice noodles compared to white rice noodles, both were within an acceptable range for brown rice noodles. Cooked brown rice noodles had 21–27% lower hardness and chewiness than cooked white rice noodles, though differences in the elasticity parameters springiness, cohesiveness, and resilience were not significant or were inconsistent between cooked brown and white rice noodles. These results suggest that it is feasible to process early-season rice to produce brown rice noodles of desirable yield and quality.
Highlights
Producing rice noodles using early-season rice grains is a way to bypass difficulties in marketing earlyseason rice that does not meet consumer preference for soft-textured rice
Total starch contents were 10% and 8% lower in brown rice flour than in white rice flour for Xiangzaoxian 24 (X24) and Zhongjiazao 17 (Z17), respectively
The higher milling recovery rate of brown rice compared to white rice led to a higher yield of brown rice noodles than white rice noodles in the present study
Summary
Producing rice noodles using early-season rice grains is a way to bypass difficulties in marketing earlyseason rice that does not meet consumer preference for soft-textured rice. Brown rice foods including noodles have attracted great attention due to their health and nutritional benefits. Cooked brown rice noodles had 21–27% lower hardness and chewiness than cooked white rice noodles, though differences in the elasticity parameters springiness, cohesiveness, and resilience were not significant or were inconsistent between cooked brown and white rice noodles These results suggest that it is feasible to process early-season rice to produce brown rice noodles of desirable yield and quality. Whole grain (including brown rice) foods have attracted great attention due to their health benefits, such as reducing the risk of non-communicable diseases like cardiovascular disease, cancer, and d iabetes[12,13], which are of increasing concern both nationally and globally due to their high mortality rates[14]. Our objectives were to evaluate the yield and quality of brown rice noodles and provide a basis for further development and utilization of early-season rice
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