Study On Key Factors,Improvement And Mechanism Of Edible Quality Of Brown Rice Noodles

Rice noodles are the staple food in south China and Southeast Asia.They have a smooth taste.The texture of rice noodles is flexible and elastic,and it is not easy to break when boiled.Brown rice noodles have attracted the attention of consumers and researchers because of their rich nutrition.However,the presence of brown rice cortex affects the quality,flavor and safety of rice noodles,so further research is needed to improve.There are many factors affecting the quality of rice noodles,including the preparation of raw materials,gelatinization and aging process,and the addition of other raw materials and auxiliary materials.The purpose of this study is to develop brown rice noodles with good sensory evaluation,high quality and rich nutrition by cooking,improving processing technology,adding cellulase and salt,etc.,to improve the quality of brown rice noodles,and provided reference for the development of brown rice noodles into nutritious and healthy whole grain food.Relevant research contents and results are as follows:(1)The effect of rice bran(brown rice cortex)on the quality of brown rice flour and brown rice noodles was discussed.The results showed that the addition of rice bran significantly reduced the gelatinization viscosity of starch,increased the gelatinization temperature,and had a negative effect on the formation of rice flour gel.The color and texture of rice noodles became dark,and the sensory quality of rice noodles became worse.The rate of broken rice noodles increased from 2.22% to 23.3%,the water absorption rate decreased 41.9%,and the cooking loss rate increased from 7.3% to 30.0%.The microstructure of rice noodles becomes worse,the pores increase,the holes become larger,and the overall acceptability of consumers decreases.The results indicated that the addition of rice bran had a negative effect on the quality of brown rice.Although the nutritional value of brown rice noodles is higher,it is not easily accepted by consumers due to the decline in edible quality.Therefore,further research was needed to improve the edible quality of brown rice noodles.(2)The effects of cellulase on the quality of brown rice flour and brown rice noodles were investigated.The results showed that a certain amount of cellulase could reduce the gelatinization viscosity of brown rice flour and improved the gel strength of brown rice flour.Compared with the control without adding 0.2% cellulase,the optimal cooking time of brown rice noodles with 0.2% cellulase increased,water absorption rate increased,cooking loss rate decreased by 50%,and strip breaking rate decreased by about 80%.The hardness,springiness,viscosity,chewiness and tensile strength of rice noodles texture increased,the color and brightness of rice noodles become white and bright,the microstructure of rice noodles become closer,and the sensory evaluation score was the highest,and the consumer acceptance is the highest.(3)The addition of salt not only improved the sensory perception of brown rice noodles,but also significantly improved its texture quality.When 3% salt was added,the cooking quality of brown rice noodles was improved,the optimal cooking time was prolonged by 13%,water absorption rate was increased by 163%,breaking rate was decreased by 64%,cooking loss was decreased by 43%,iodine blue value was decreased by 70%,texture quality of brown rice noodles was significantly improved,tensile strength and shear strength were increased by 194% and 170% respectively,compared with that without 3% salt.The hardness,springiness and chewiness of rice noodles increased significantly.Salt affected starch gelatinization and aging through Hofmeister sequence,which further affected the quality of brown rice noodles.(4)The effects of different aging time on cooking,texture,sensory and microscopic quality of brown rice noodles were investigated.The results showed that the rice noodles aged 7 h had the lowest cooking loss,the lowest breaking rate,higher hardness,springiness,chewiness and resilience,and lower viscosity.The color of rice noodles darkened,yellow value increased,iodine blue value decreased,starch dissolution was less,the holes in rice noodles were smaller and the number of holes was less,and the overall sensory score was the highest.