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Effect of cooking methods on solubility and nutrition quality of brown rice powder

Qi, Xiguang, Cheng, Lilin, Li, Xiaojing, Zhang, Dongyuan, Wu, Gangcheng, Zhang, Hui, Wang, Li, Qian, Haifeng, Wang, Ya'nan
Food chemistry 2019 v.274 pp. 444-451
brown rice, color, cooking, digestibility, enzymatic treatment, enzymes, flavonoids, germination, nutrient content, odors, rice flour, solubility, starch
The effects of different processing methods were investigated, including on the fluidity, solubility, nutrient composition, digestibility, color and aroma constituent of instant brown rice powder. It showed that, except for flavonoids, different processing methods significantly influenced the indexes of the instant brown rice flour (p < 0.05). Germination could deteriorate the fluidity and solubility of brown rice powder and reduce the digestibility of protein, and starch. Exogenous enzyme treatment improved the fluidity and solubility of the brown rice powder as well as the digestion rate of protein and starch. The synergistic treatment of germination and exogenous enzymes significantly increased the digestibility of starch, but it deteriorated the fluidity, the rate of agglomeration and dispersion time. Comparing with DGBRE, DBRE produced a better quality instant brown rice powder.