Effect of rice bran with extrusion cooking on quality and starch retrogradation of fresh brown rice noodles during storage at different temperatures

Abstract

Background and Objectives As whole grain foods, fresh brown rice noodles have unique advantages in taste, nutrition, and health. However, the quality of fresh brown rice noodles is poor and the shelf life is short because of the rice bran. The objective of this study was to investigate the effect of rice bran with extrusion cooking on the quality and starch retrogradation of fresh brown rice noodles during storage at –18°C, 4°C, 25°C, and 37°C. Findings In this study, fresh brown rice noodles prepared from rice bran with extrusion cooking (FBRN‐ERB) were prepared to improve storage quality compared to fresh brown rice noodles with unextruded rice bran (FBRN) (data of FBRN were shown in our previous study). The pH, hardness, iodine blue value, moisture content and migration, and starch retrogradation of FBRN‐ERB were studied. The rice bran with extrusion cooking prevented the decrease of pH and moisture content, decreased the iodine blue value and cooking loss rate, and enhanced the percentage of free and weakly bound water of fresh brown rice noodles during storage processes at –18°C, 4°C, 25°C, and 37°C. The microstructure of FBRN‐ERB exhibited a complete and regular porous structure. The results of differential scanning calorimetry and X‐ray diffraction showed that the starch retrogradation of FBRN‐ERB was inhibited or delayed during storage at different temperatures, especially storage at 4°C. Conclusions The results showed that the storage quality of fresh brown rice noodles prepared from rice bran with extrusion cooking could be enhanced, and the starch retrogradation of FBRN‐ERB during storage was inhibited, which was beneficial for the quality improvement of FBRN‐ERB during storage at different temperatures. Significance and Novelty The rice bran with extrusion cooking is very helpful for enhancing the storage quality of fresh brown rice noodles, and this may be useful for the development and consumption of fresh brown rice noodles as functional food products.

Improvement of gelation properties of indica rice flour with stabilized rice bran from different thermal treatment

“…The stabilized rice bran in this study significantly changed the gelatinization properties of rice flour. In particular, the rice bran treated by extrusion cooking could increase the viscosity of the rice flour paste more effectively than that treated by other stabilization methods, which was strongly correlated with the content of soluble dietary fiber in extruded rice bran (Qiao et al, 2021; Tian et al, 2022). PV represents the extent of granule swelling during the gelatinization process.…”

“…Indica rice was milled by the semi-dry method according to the method described by Tian et al (2022). The indica rice was soaked in water (the ratio of indica rice to water was 1:1) at room temperature for 12 h. The indica rice was crushed by a hammer mill with a 100-mesh sieve after draining the excess water on the surface of the indica rice.…”

Unlocking the potential of rice bran through extrusion: a systematic review

“…Extruded RB finds its application in the preparation of noodles, contributing to improved product quality and enhanced antioxidant activities. 44,66 Significant improvements in antioxidant activity were noted in a study comparing brown rice noodles incorporating extruded RB to white rice noodles and brown rice noodles with un-extruded RB. 27 Extruded RB-incorporating brown rice noodles exhibited reduced contents of rapidly digestible starch (RDS), hydrolysis index, predicted glycaemic index and higher resistant starch (RS).…”

“…Extruded RB delayed starch retrogradation at 4 °C. 66 In cake preparation, mixing extrusion-modied RB with semi-dry ground rice our (1 : 8 ratio) improved cake texture, specic volume, springiness, and resilience compared to traditional brown rice our. It also enhanced its nutritional value, making it a promising ingredient for improving brown rice products.…”

Development of innovative tigernut-based nutritional snack by extrusion process: effects of die temperature, screw speed, and formulation on physicochemical characteristics

“…Sanusi et al (2023) studied the production of composite BR-watermelon seedsextruded snacks and reported that extrusion parameters affected total fiber content (TFC: 1.8-2.11 mg QE/100), 2,2-diphenylpicrylhydrazyl (DPPH: 10.05-14.22%), and TPC (8.14-10.15 mg gallic acid equivalent [GAE]/g) of snacks, and these snacks had an intermediate glycemic index. Fresh BR noodles made from rice bran improved storage and prevented starch retrogradation during storage, which was advantageous for quality enhancement during storage at different temperatures (Tian et al, 2022). Considering the influence of extrusion on BR and its nutritional value, utilizing BR is of greater significance in producing composite extruded snacks.…”