Nutritional and cooking quality improvement of brown rice noodles prepared with extruded rice bran

Abstract

Background and objectives Wholegrain foods have gained great attention due to their benefits on health. However, the texture, taste, and cooking quality of wholegrain foods are not good because of the bran in wholegrain. The objectives of this study were to improve the quality of brown rice noodles with rice bran that was treated by extrusion cooking. In this study, brown rice noodles with extruded rice bran (BRN‐ERB) were prepared to improve their quality compared to white rice noodles (WRN) and brown rice noodles with un‐extruded rice bran (BRN). Findings The total phenolic, flavonoid, anthocyanin, and dietary fiber contents in BRN‐ERB were 44.87 mg GAE, 36.15 mg RE, 0.11 mg Cy‐3‐O‐G, and 4.48 g per 100 g, respectively, significantly higher than those in BRN and WRN. The BRN‐ERB had the highest antioxidant activities of DPPH, ABTS, and T‐AOC, the highest resistant starch content, and the lowest starch hydrolysis rate among the three types of rice noodles. Seven phenolics, six flavonoids, and three anthocyanins were individually detected in these rice noodles, and BRN‐ERB exhibited higher contents of protocatechuic acid, p‐coumaric acid, ferulic acid, and daidzein than BRN and WRN did. The cooking and textural qualities of BRN‐ERB were improved with lower optimum cooking time and cooking loss, and higher hardness, tensile strength, and elasticity compared to BRN. Conclusions The brown rice noodles with extruded rice bran had higher contents of nutritional components than brown rice noodles with un‐extruded rice bran and white rice noodles, and better cooking and textural properties than brown rice noodles with un‐extruded rice bran. Significance and novelty The results provided the evidences that brown rice noodles prepared with extruded rice bran might become functional foods from the sources of staple rice products.

Twin-Screw Extrusion as Hydrothermal Technology for the Development of Gluten-Free Teff Flours: Effect on Antioxidant, Glycaemic Index and Techno-Functional Properties

“…Extruded flours with 50% teff resulted in significantly higher TDF values than those of containing 25% teff flour. Many studies have shown significant effects of extrusion on fibre composition in many matrices [ 61 , 62 ], resulting in a reduction in the ratio of insoluble to soluble fibre; but few works have reported increases in total fibre content overall [ 63 , 64 ], as it occurred in this work. High shear–temperature combination of different mechanism by which extrusion could cause carbohydrate–lipid–protein complexes, lead to the formation of resistant starch [ 65 ].…”

Mild steam treatment: Enhancing the rehydration performance of instant rice noodles by changing the physicochemical properties and gel structure of rice starch

“…However, according to our previous study, steam treatment at temperatures of 100 • C improved starch swelling as well as the performance of the gel during extrusion (Yang et al, 2023). These results are contrary to the effects observed with steam treatment above 120 • C. Steam at a temperature of 100 • C can effectively break down the molecular chains of the starch molecules and thus increase starch swelling (Ma et al, 2021). These findings and reasoning suggest that treatment with non-SS at 100 • C has the potential to improve the rehydration performance of rice noodles.…”

The combined effect of cold plasma pretreatment and germination on nutritional quality and texture properties of brown rice cakes

“…Antioxidant capacities in rice cake had a similar change trend with the contents of phenolics, and were related to their contents of phenolic. Antioxidant capacities of WRC were the lowest, which was due to the fact that phenolics were mainly existed in bran layer, while rice bran was less in WRC (Wu et al., 2020). The levels of phenolic and flavonoid in GBR were boosted during germination, consequently, the antioxidant activities of GBR cake were enhanced (Munarko et al., 2021).…”