This study examined the feasibility of using black rice bran (BRB) as an ingredient of noodles and evaluated the effect of BRB incorporation in noodles in terms of chemical and functional attributes. Noodles were prepared with BRB as an ingredient at different levels (2%, 5%, 10%, and 15%). Addition of BRB (5%, 10%, and 15%) significantly decreased the cohesiveness of noodles in texture evaluation. Noodles with different levels of BRB were functionally evaluated and content of polyphenolics, flavonoids, and anthocyanins were improved compared to the control. Additionally, antioxidant activity of BRB noodles was increased compared to the control. BRB can be an excellent ingredient to increase the nutritional value and antioxidant properties of noodles.

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The microbial and physicochemical properties of brown and white cooked rice treated by atmospheric pressure plasma (APP). APP was produced (250 W, 15 kHz, ambient air) and applied to brown and white cooked rice for 5, 10, and 20 min. The 20-min plasma treatment reduced in bacterial counts by 2.01 log CFU/g when cooked rice were inoculated with or O157:H7. The pH of the brown cooked rice was decreased by the 5-min plasma. The hardness values of APP-treated brown and white cooked rice were lower than untreated samples. The reducing sugar contents of brown and white cooked rice were significantly higher than those in untreated samples. Lipid oxidation of APP-treated brown and white cooked rice were higher compared to untreated samples. These results indicate that APP improves microbial quality, although further studies should be conducted to change the physicochemical qualities of brown and white cooked rice induced by APP.

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