Rice Science ›› 2024, Vol. 31 ›› Issue (5): 489-493.DOI: 10.1016/j.rsci.2024.06.005
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Luo Lijuan1,2,#, Cheng Zixuan1,#, Qiao Fan1, Xiong Gangping1, Liu Jun1, Huang Qingming3, Li Jiangtao1, Lin Qinlu1, Liu Chun1(
)
Received:2024-04-04
Accepted:2024-05-27
Online:2024-09-28
Published:2024-10-11
Contact:
Liu Chun (chunliu@csuft.edu.cn; liuchunxl@163.com)
About author:#These authors contributed equally to this work
Luo Lijuan, Cheng Zixuan, Qiao Fan, Xiong Gangping, Liu Jun, Huang Qingming, Li Jiangtao, Lin Qinlu, Liu Chun. Improving Semi-Dried Brown Rice Noodle Quality via Mixed Fermentation of Lactobacillus and Yeast[J]. Rice Science, 2024, 31(5): 489-493.
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Fig. 1. Fourier transform infrared spectrum and X-ray diffraction patterns of brown rice flour, as well as sensory evaluation radar chart of brown rice noodles prepared from the flour of early indica rice Pearl 3. A, Fourier transform infrared spectrum of blank control and fermented brown rice flour. B, X-ray diffraction patterns of blank control and fermented brown rice flour. C, Sensory analysis on the average scores of semi-dried brown rice noodles in radar chart. Control represents the non-fermented treatment group, while different ratios represent groups treated with fermentation using different proportions of Limosilactobacillus fermentum to Candida.
| Ratio of strains a | Peak viscosity (cP) | Trough viscosity (cP) | Breakdown (cP) | Final viscosity (cP) | Setback (cP) | Pasting temperature (ºC) | Peak time (min) |
|---|---|---|---|---|---|---|---|
| 0:0 | 3 838 ± 30 a | 1 998 ± 77 a | 1 840 ± 55 a | 3 639 ± 25 a | 1 638 ± 51 a | 85.92 ± 0.46 b | 5.73 ± 0.07 c |
| 0:10 | 2 127 ± 79 c | 1 340 ± 31 bc | 788 ± 54 d | 2 036 ± 39 cd | 697 ± 13 cd | 87.85 ± 0.48 a | 6.05 ± 0.04 a |
| 2:8 | 2 287 ± 26 c | 1 365 ± 23 bc | 922 ± 5 c | 2 093 ± 21 bc | 728 ± 3 bc | 88.20 ± 0.05 a | 6.05 ± 0.04 a |
| 5:5 | 2 588 ± 69 b | 1 413 ± 44 b | 1 175 ± 35 b | 2 173 ± 49 b | 760 ± 5 b | 87.88 ± 0.46 a | 5.89 ± 0.03 b |
| 8:2 | 2 527 ± 192 b | 1 380 ± 77 bc | 1 147 ± 117 b | 2 103 ± 96 bc | 723 ± 23 bc | 87.90 ± 0.48 a | 5.94 ± 0.06 b |
| 10:0 | 2 145 ± 150 c | 1 303 ± 59 c | 842 ± 99 cd | 1 965 ± 89 d | 662 ± 32 d | 88.42 ± 0.46 a | 6.13 ± 0.07 a |
Table 1. Pasting characteristics of fermented brown rice flour from early indica rice Pearl 3.
| Ratio of strains a | Peak viscosity (cP) | Trough viscosity (cP) | Breakdown (cP) | Final viscosity (cP) | Setback (cP) | Pasting temperature (ºC) | Peak time (min) |
|---|---|---|---|---|---|---|---|
| 0:0 | 3 838 ± 30 a | 1 998 ± 77 a | 1 840 ± 55 a | 3 639 ± 25 a | 1 638 ± 51 a | 85.92 ± 0.46 b | 5.73 ± 0.07 c |
| 0:10 | 2 127 ± 79 c | 1 340 ± 31 bc | 788 ± 54 d | 2 036 ± 39 cd | 697 ± 13 cd | 87.85 ± 0.48 a | 6.05 ± 0.04 a |
| 2:8 | 2 287 ± 26 c | 1 365 ± 23 bc | 922 ± 5 c | 2 093 ± 21 bc | 728 ± 3 bc | 88.20 ± 0.05 a | 6.05 ± 0.04 a |
| 5:5 | 2 588 ± 69 b | 1 413 ± 44 b | 1 175 ± 35 b | 2 173 ± 49 b | 760 ± 5 b | 87.88 ± 0.46 a | 5.89 ± 0.03 b |
| 8:2 | 2 527 ± 192 b | 1 380 ± 77 bc | 1 147 ± 117 b | 2 103 ± 96 bc | 723 ± 23 bc | 87.90 ± 0.48 a | 5.94 ± 0.06 b |
| 10:0 | 2 145 ± 150 c | 1 303 ± 59 c | 842 ± 99 cd | 1 965 ± 89 d | 662 ± 32 d | 88.42 ± 0.46 a | 6.13 ± 0.07 a |
| Ratio of strains a | Hardness (g) | Adhesiveness (g·s) b | Resilience | Cohesiveness | Springiness | Chewiness |
|---|---|---|---|---|---|---|
| 0:0 | 1 372.87 ± 502.47 d | -12.27 ± 7.64 b | 30.86 ± 3.40 b | 0.68 ± 0.06 a | 70.87 ± 16.67 b | 671.13 ± 298.50 b |
| 0:10 | 3 279.64 ± 928.10 bc | -2.04 ± 0.49 a | 39.05 ± 0.77 a | 0.76 ± 0.04 a | 92.93 ± 8.19 a | 1 764.72 ± 744.20 a |
| 2:8 | 2 852.17 ± 467.05 cd | -2.13 ± 2.40 a | 33.49 ± 2.84 b | 0.69 ± 0.10 a | 77.12 ± 9.95 ab | 1 072.97 ± 329.37 b |
| 5:5 | 3 522.99 ± 338.04 ab | -2.08 ± 2.05 a | 35.27 ± 4.00 ab | 0.73 ± 0.08 a | 87.07 ± 5.07 ab | 1 879.33 ± 414.47 a |
| 8:2 | 3 489.38 ± 522.21 bc | -3.31 ± 5.92 a | 35.07 ± 1.50 ab | 0.67 ± 0.04 a | 83.57 ± 15.16 ab | 1 955.53 ± 484.08 a |
| 10:0 | 3 579.03 ± 736.76 a | -2.90 ± 3.56 a | 35.19 ± 4.87 ab | 0.75 ± 0.05 a | 76.39 ± 14.64 ab | 1 806.98 ± 460.89 a |
Table 2. Texture properties of rice noodles prepared with fermented brown rice flour.
| Ratio of strains a | Hardness (g) | Adhesiveness (g·s) b | Resilience | Cohesiveness | Springiness | Chewiness |
|---|---|---|---|---|---|---|
| 0:0 | 1 372.87 ± 502.47 d | -12.27 ± 7.64 b | 30.86 ± 3.40 b | 0.68 ± 0.06 a | 70.87 ± 16.67 b | 671.13 ± 298.50 b |
| 0:10 | 3 279.64 ± 928.10 bc | -2.04 ± 0.49 a | 39.05 ± 0.77 a | 0.76 ± 0.04 a | 92.93 ± 8.19 a | 1 764.72 ± 744.20 a |
| 2:8 | 2 852.17 ± 467.05 cd | -2.13 ± 2.40 a | 33.49 ± 2.84 b | 0.69 ± 0.10 a | 77.12 ± 9.95 ab | 1 072.97 ± 329.37 b |
| 5:5 | 3 522.99 ± 338.04 ab | -2.08 ± 2.05 a | 35.27 ± 4.00 ab | 0.73 ± 0.08 a | 87.07 ± 5.07 ab | 1 879.33 ± 414.47 a |
| 8:2 | 3 489.38 ± 522.21 bc | -3.31 ± 5.92 a | 35.07 ± 1.50 ab | 0.67 ± 0.04 a | 83.57 ± 15.16 ab | 1 955.53 ± 484.08 a |
| 10:0 | 3 579.03 ± 736.76 a | -2.90 ± 3.56 a | 35.19 ± 4.87 ab | 0.75 ± 0.05 a | 76.39 ± 14.64 ab | 1 806.98 ± 460.89 a |
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