Quality Characteristics of Extruded Brown Rice Noodles with Different Amylose Contents
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Abstract
The quality characteristics of extruded noodles prepared from five kinds of brown rice with different amylose contents (15.96%–21.88%) were investigated. Cooking quality, texture, in-vitro digestibility and sensory attributes were determined to evaluate the properties of the brown rice noodles. The results showed that the brown rice noodles with higher amylose content exhibited higher water absorption rate, lower cooking loss, no broken noodles after cooking, and higher texture properties. Moreover, the brown rice noodles with higher amylose contents had lower in-vitro digestibility, higher contents of resistant starch and slowly digestive starch, and higher sensory scores. However, the brown rice noodle with the highest amylose content showed the lowest sensory scores, suggesting that there might be optimal amylose content for preparing brown rice noodles with good qualities, which might be 19.07%–20.45% in this study. The results might provide the basis for production of brown rice noodle products with good qualities for nutritional food markets.
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