Impact of Germination on the Edible Quality and Nutritional Properties of Brown Rice Noodles

Chen, Ruiyun; Yan, Xudong; Cai, Mingxi; Cai, Jiamei; Dai, Taotao; Liu, Yunfei; Wu, Jianyong

doi:10.3390/foods13132152

Foods

2024

DOI: 10.3390/foods13132152

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Impact of Germination on the Edible Quality and Nutritional Properties of Brown Rice Noodles

Ruiyun Chen,

Xudong Yan,

Mingxi Cai

et al.

Abstract: Brown rice noodles are increasingly favored by consumers for their health benefits; however, their development is hindered by their poor edible qualities. The effect of germination on the cooking, textural, organoleptic and nutritional qualities of brown rice pasta was investigated. In comparison to ungerminated brown rice noodles, germination resulted in a shorter cooking time, reduced cooking losses, and decreased hardness and adhesion of noodles as well as reduced bitter taste. These changes can be attribut… Show more

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2024

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Cited by 3 publications

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Germination-Induced Enhancement of Brown Rice Noodle Nutritional Profile and Gut Microbiota Modulation

Chen,

Zhang,

Cai

et al. 2024

Foods

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This study explored how germination influences the starch digestion and intestinal fermentation characteristics of brown rice noodle. The study began with in vitro starch digestion tests to assess how germination affects starch digestibility in brown rice noodles, revealing an increase in rapidly digestible starch content and a decrease in resistant starch content. Subsequently, an in vitro human fecal fermentation model was used to simulate the human intestinal environment, showing that germination altered pH levels and the production of short-chain fatty acids, particularly by increasing propionate while decreasing acetate and butyrate. Additionally, the study noted a decrease in gut microbiota diversity following fermentation, accompanied by an increase in Megamonas growth and a decrease in Bacteroides and Bifidobacterium. In conclusion, these findings suggest that germination could enhance the nutritional value and intestinal probiotic properties of brown rice noodles. This research contributes valuable insights into the role of germination in improving the nutritional properties of rice-based products and provides a foundation for further exploration into the development of health-promoting rice noodles.

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Germination-Induced Enhancement of Brown Rice Noodle Nutritional Profile and Gut Microbiota Modulation

Chen,

Zhang,

Cai

et al. 2024

Foods

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Exploring Culinary Tourism and Female Consumer Preferences for Selected National Cuisines in Poland: A Sensory and Preference Analysis of Food Products from Four Countries

Kiciak,

Staśkiewicz-Bartecka,

Kuczka

et al. 2024

Foods

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Background/Objectives: The development of culinary tourism offers not only unique culinary travel experiences but also allows for the exploration of various aspects related to food. The main aim of this study was to assess the food preferences of a selected group of female consumers regarding world cuisine and to analyze the sensory quality of selected world cuisine products: ayran, rice noodles, tempeh, and chorizo. Methods: Sensory evaluation of utility characteristics, including color, aroma, texture, appearance, and taste, was conducted using a five-point scale. A custom questionnaire was used to collect data on respondents’ preferences and demographic characteristics. This study included 51 sensory panelists and 356 survey participants. Results: Among the evaluated products, rice noodles received the highest median rating (Me = 4.8), while tempeh scored the lowest (Me = 3.8). Statistical analysis revealed significant differences in sensory perceptions depending on prior product familiarity. Italian (67.5%) and Polish (65.8%) cuisines were most frequently preferred, whereas Indian cuisine (4.3%) was the least popular. Additionally, over 83% of respondents indicated they regularly patronize food establishments offering regional dishes during travel. Conclusion: This study highlights a strong preference for familiar cuisines, such as Italian and Polish, among Polish female consumers, with implications for targeted marketing strategies in the gastronomy sector. The sensory analysis provides actionable insights into product acceptance, emphasizing the importance of cultural adaptation in promoting international food products.

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Optimization of γ-Aminobutyric Acid Production in Brown Rice via Prolonged Seed Priming

Xu,

Wang,

et al. 2024

Plants

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Germinated whole seeds possess elevated levels of bioactive nutrients; however, their application is hindered by several constraints. The germination process is typically time-consuming, and germinated seeds present challenges in terms of storage and transportation compared to dry seeds. This study introduces a novel processing method for rice, termed prolonged priming (PLP), aiming to combine the benefits of germinated and dry seeds. PLP involves soaking the seeds until the embryo exposure stage, followed by redrying. At 10 h (hour) germination post PLP, the γ-aminobutyric acid (GABA) levels in Hanyou73 (HY73) and IRAT exceeded 20 mg/100 g. Additionally, there was an induction of various nutrient components, including an increase in protein content, a reduction in amylose levels, and an elevation in fatty acid content, among others. Malondialdehyde levels, indicating oxidative damage, remained stable, and PLP preserved better seed integrity compared to routine priming in the desiccation-tolerant HY73. Collectively, the PLP treatment demonstrates an optimization of the nutritional value and storage in germinated brown rice (GBR). This novel process holds potential for enhancing the nutritional profile of GBR and may be applicable to other crop species.

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Impact of Germination on the Edible Quality and Nutritional Properties of Brown Rice Noodles

Cited by 3 publications

References 45 publications

Germination-Induced Enhancement of Brown Rice Noodle Nutritional Profile and Gut Microbiota Modulation

Germination-Induced Enhancement of Brown Rice Noodle Nutritional Profile and Gut Microbiota Modulation

Exploring Culinary Tourism and Female Consumer Preferences for Selected National Cuisines in Poland: A Sensory and Preference Analysis of Food Products from Four Countries

Optimization of γ-Aminobutyric Acid Production in Brown Rice via Prolonged Seed Priming

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