Cooking Quality, Antioxidant Properties, and Starch Digestibility of Wheat Noodles Substituted with Extruded Brown Rice Flour

Abstract

Cereal Chem. 94(3):464-470The effect of extruded brown rice flour (EBR) contents (0-50%) on antioxidant activity, phenolics, in vitro digestibility, color, and cooking quality of noodles containing mixtures of wheat and EBR was investigated. The antioxidant activity and phenolic content increased, especially ferulic and coumaric acids in bound forms, whereas the in vitro glycemic index, optimal cooking time, water absorption, hardness, and color were diminished in noodles with the addition of EBR; cooking loss increased as a function of the EBR percentage. The partial replacement of wheat flour with EBR can be favorably used in the wheat noodle formulation. The results provide the basis for the development of staple foods with nutritional characteristics for today's functional food markets. † Corresponding

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

“…However, a heat‐moisture treatment of BR flour increased the resistant starch content and decreased the rapidly digestible starch content in Korean rice‐based cakes (Kim, Oh, & Chung, ). Furthermore, the in vitro starch digestibility in noodles was found to be decreased as the addition percentage of extruded BR flour to wheat flour increased (Wu, Tan et al., ). Therefore, digestibility of BR‐based food products can be controlled by choosing an appropriate processing method and optimization of processing conditions.…”

“…Because of its high nutritional value and potential health benefits, several studies were performed for the purpose of developing BR‐based noodles or pasta products (Table ). BR‐based noodles were developed by partial replacement of wheat flour with heat‐moisture treated (HMT) and germinated BR flour (Chung, Cho, & Lim, ); untreated BR flour (Kim et al., ); or extruded BR flour (Wu, Tan et al., ). Also, noodles were prepared from BR only as a single component and compared with that prepared from WR (Baek & Lee, ).…”

“…Similarly, pasta products were prepared from BR only (Rafiq et al., ) or a combination of BR with other ingredients such as corn meal (Silva, Ascheri, & Ascheri, ), soy protein and hydrocolloids (Wang et al., ), or vital gluten and hydrocolloids (Kaur, Sharma, Yadav, Bobade, & Singh, ). BR noodles showed a higher antioxidant activity than that of WR noodle, which can be attributed to the greater content of bioactive components such as phenolic compounds and dietary fiber of BR (Baek & Lee, ; Wu, Tan et al., ). However, the common challenges found in research for producing noodles and pasta from BR flour were the lower sensory properties and the greater cooking loss compared with those produced from WR, wheat flour, or a composite flour.…”

“…However, the common challenges found in research for producing noodles and pasta from BR flour were the lower sensory properties and the greater cooking loss compared with those produced from WR, wheat flour, or a composite flour. Some processing methods such as germination, extrusion, or moisture‐heat treatment were found to improve qualities of BR noodles or pasta (Chung, Cho, & Lim, ; Wu, Tan et al., ). Therefore, noodles and pasta with potential health benefits can be successfully produced from BR by choosing an appropriate processing method and optimization of pretreatment and processing conditions.…”

Effect of extruded mung bean flour on dough rheology and quality of Chinese noodles

“…This process promotes the formation of new and effective starch structures to replace gluten networks in products, which could improve the texture of dough and the sensory quality of noodle (Yang et al, ). It has been reported that addition of extruded finger millet (Patil et al, ), wheat bran (Gómez, Jiménez, Ruiz, & Oliete, ), wheat germ (Gómez, González, & Oliete, ), wheat flour (Martínez et al, ), sorghum (Jafari, Koocheki, & Milani, ), and brown rice (Wu et al, ) to wheat flour could improve the elasticity and toughness of the composite dough, and form compact bread and noodle structure. However, extrusion of mung bean flour had not been systematically and thoroughly studied, and there were few reports about the extruded mung bean–wheat composite flour to make noodles regarded as the staple food product.…”