Influence of natural fermentation on physico-chemical characteristics of rice noodles
Zhan‐Hui Lu, LI Li-te, Wei Cao, Zaigui Li, Eizo Tatsumi
International Journal of Food Science & Technology
Abstract
Abstract Summary The influence of fermentation of whole milled rice granules on the physico-chemical characteristics of rice starch and the rheological properties of rice noodles was investigated. The rice granule samples were fermented at 35 °C for 27 h. The results indicated that fermentation did not have a significant effect on the starch and amylose content of rice granules. Protein, lipid and ash content decreased whereas free fatty acid increased during fermentation. The rice noodles made from fermented samples had a lower maximum stress, 54 kPa, and higher maximum strain, 10.8%, and had a white, transparent appearance and favourable chewy mouth-feel compared with the control sample.
Extracted Claims
10 claims extracted from this paper into the knowledge graph
fermentation decreases ash content
“Protein, lipid and ash content decreased whereas free fatty acid increased during fermentation.”
fermentation affects rheological properties of rice noodles
“The rice noodles made from fermented samples had a lower maximum stress, 54 kPa, and higher maximum strain, 10.8%, and had a white, transparent appearance and favourable chewy mouth-feel compared with...”
fermented rice noodles have favourable chewy mouth-feel
“The rice noodles made from fermented samples had a lower maximum stress, 54 kPa, and higher maximum strain, 10.8%, and had a white, transparent appearance and favourable chewy mouth-feel compared with...”