Gluten-free noodles made based on germinated organic red rice: chemical composition, bioactive compounds, antioxidant activity and sensory evaluation

Abstract

The purpose of this research was to find out the chemical composition, bioactive compound content, antioxidant activity, and sensory evaluation of gluten-free noodles made from organic red rice. The study was carried out by creating three formulations using germinated organic red rice flour, germinated Vigna radiata flour, and tapioca flour. Proximate analysis, resistant starch and dietary fibre were used to analyze the chemical composition. Phenolic and flavonoid compounds were among the bioactive compounds studied. The DPPH method was used to assess antioxidant activity. The findings revealed that all three formulations of gluten-free organic red rice noodles, formulations I, II, and III, had high fibre content, resistant starch, bioactive compounds, and antioxidant activity. According to sensory evaluation, gluten-free organic red rice noodles formulation I have the highest acceptance rate compared to organic red rice noodles formulations II and III. The amount of soluble dietary fibre was 0.79±0.08%, the amount of insoluble dietary fibre was 6.73±0.18%, and the amount of resistant starch was 7.56±0.02%. Total phenolics content (TPC) was 49.16±0.27%, total flavonoids content (TFC) was 53.36±0.86%, and the IC50 was 9665.84±72.39. The content of bioactive compounds and the IC50 of glutenfree organic red rice noodles have a significant and positive correlation. According to the study's findings, gluten-free organic red rice noodle formulation could be developed as a functional food high in dietary fibre, resistant starch, and antioxidants.

Beyond Insoluble Dietary Fiber: Bioactive Compounds in Plant Foods

“…The use of pre-treatment is an option to manage phytic acid content. Stabilizing rice bran decreased the phytic acid content and prevented the rice from going rancid, and the germination of rice also decreased the phytic acid content [16,17].…”