Effects of slight milling combined with cellulase enzymatic treatment on the textural and nutritional properties of brown rice noodles

文献类型： 外文期刊

第一作者： Geng, Dong-Hui

作者： Geng, Dong-Hui;Zhou, Sumei;Wang, Lili;Zhou, Xianrong;Liu, Lu;Lin, Zexue;Qin, Wanyu;Liu, Liya;Tong, Li-Tao

作者机构：

关键词： Brown rice noodles; Slight milling; Cellulase; Milling-enzyme treatment; Textural and nutritional properties

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2020 年 128 卷

页码：

收录情况： SCI

摘要： To improve the textural properties of brown rice noodles and reduce the nutrient loss, slight milling combined with cellulase enzymatic (milling-enzyme) treatment was used to produce the rice noodles. The physicochemical compositions, pasting properties, mineral elements, vitamin B components and tocopherols of the rice flours and the texture profiles, cooking qualifies, microstructure, glycaemic index (GI), total phenolic and vitamin contents of the rice noodles were investigated. Compared with the brown rice flour, the milling-enzyme treatment changed the physicochemical components and increased the pasting viscosities of the rice flour. The milling-enzyme rice noodles had similar texture profiles, cooking qualifies and microstructure as the polished rice noodles. In addition, the milling-enzyme treatment improved the retention rates of dietary fibres, mineral elements and vitamins in the rice flour and yielded a lower GI value and higher total phenolic and vitamin contents in the rice noodles than in the polished ones.

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