Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10140809 | Food Chemistry | 2019 | 31 Pages |
Abstract
The effects of different processing methods were investigated, including on the fluidity, solubility, nutrient composition, digestibility, color and aroma constituent of instant brown rice powder. It showed that, except for flavonoids, different processing methods significantly influenced the indexes of the instant brown rice flour (pâ¯<â¯0.05). Germination could deteriorate the fluidity and solubility of brown rice powder and reduce the digestibility of protein, and starch. Exogenous enzyme treatment improved the fluidity and solubility of the brown rice powder as well as the digestion rate of protein and starch. The synergistic treatment of germination and exogenous enzymes significantly increased the digestibility of starch, but it deteriorated the fluidity, the rate of agglomeration and dispersion time. Comparing with DGBRE, DBRE produced a better quality instant brown rice powder.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Xiguang Qi, Lilin Cheng, Xiaojing Li, Dongyuan Zhang, Gangcheng Wu, Hui Zhang, Li Wang, Haifeng Qian, Ya'nan Wang,