Yield and quality of brown rice noodles processed from early-season rice grains

Abstract Producing rice noodles using early-season rice grains is a way to bypass difficulties in marketing early-season rice that does not meet consumer preference for soft-textured rice. In recent years, brown rice foods including noodles have attracted great attention due to their health and nutr...

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Autores principales:	Min Huang, Zhengwu Xiao, Jiana Chen, Fangbo Cao
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/2b26a85ca7c14d108f1c490423842d5c
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spelling	oai:doaj.org-article:2b26a85ca7c14d108f1c490423842d5c2021-12-02T17:27:11ZYield and quality of brown rice noodles processed from early-season rice grains10.1038/s41598-021-98352-72045-2322https://doaj.org/article/2b26a85ca7c14d108f1c490423842d5c2021-09-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-98352-7https://doaj.org/toc/2045-2322Abstract Producing rice noodles using early-season rice grains is a way to bypass difficulties in marketing early-season rice that does not meet consumer preference for soft-textured rice. In recent years, brown rice foods including noodles have attracted great attention due to their health and nutritional benefits. This study was conducted to evaluate the yield and quality of brown rice noodles processed from two early-season rice cultivars. Results showed that the yield of brown rice noodles was 12–19% higher than that of white rice noodles. Although the cooked break rate and cooking loss rate were 5–10% higher in brown rice noodles compared to white rice noodles, both were within an acceptable range for brown rice noodles. Cooked brown rice noodles had 21–27% lower hardness and chewiness than cooked white rice noodles, though differences in the elasticity parameters springiness, cohesiveness, and resilience were not significant or were inconsistent between cooked brown and white rice noodles. These results suggest that it is feasible to process early-season rice to produce brown rice noodles of desirable yield and quality.Min HuangZhengwu XiaoJiana ChenFangbo CaoNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-6 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Min Huang Zhengwu Xiao Jiana Chen Fangbo Cao Yield and quality of brown rice noodles processed from early-season rice grains
description	Abstract Producing rice noodles using early-season rice grains is a way to bypass difficulties in marketing early-season rice that does not meet consumer preference for soft-textured rice. In recent years, brown rice foods including noodles have attracted great attention due to their health and nutritional benefits. This study was conducted to evaluate the yield and quality of brown rice noodles processed from two early-season rice cultivars. Results showed that the yield of brown rice noodles was 12–19% higher than that of white rice noodles. Although the cooked break rate and cooking loss rate were 5–10% higher in brown rice noodles compared to white rice noodles, both were within an acceptable range for brown rice noodles. Cooked brown rice noodles had 21–27% lower hardness and chewiness than cooked white rice noodles, though differences in the elasticity parameters springiness, cohesiveness, and resilience were not significant or were inconsistent between cooked brown and white rice noodles. These results suggest that it is feasible to process early-season rice to produce brown rice noodles of desirable yield and quality.
format	article
author	Min Huang Zhengwu Xiao Jiana Chen Fangbo Cao
author_facet	Min Huang Zhengwu Xiao Jiana Chen Fangbo Cao
author_sort	Min Huang
title	Yield and quality of brown rice noodles processed from early-season rice grains
title_short	Yield and quality of brown rice noodles processed from early-season rice grains
title_full	Yield and quality of brown rice noodles processed from early-season rice grains
title_fullStr	Yield and quality of brown rice noodles processed from early-season rice grains
title_full_unstemmed	Yield and quality of brown rice noodles processed from early-season rice grains
title_sort	yield and quality of brown rice noodles processed from early-season rice grains
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/2b26a85ca7c14d108f1c490423842d5c
work_keys_str_mv	AT minhuang yieldandqualityofbrownricenoodlesprocessedfromearlyseasonricegrains AT zhengwuxiao yieldandqualityofbrownricenoodlesprocessedfromearlyseasonricegrains AT jianachen yieldandqualityofbrownricenoodlesprocessedfromearlyseasonricegrains AT fangbocao yieldandqualityofbrownricenoodlesprocessedfromearlyseasonricegrains
_version_	1718380781126025216

Yield and quality of brown rice noodles processed from early-season rice grains

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