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KMID : 1134820110400070981
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 7 p.981 ~ p.985
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Quality Characteristics of Germinated Brown Rice Flour Added Noodles
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Lee Ji-Yeon
Lee Won-Jong
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Abstract
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The effects of germinated brown rice flour on the quality characteristics of white wheat flour noodles were investigated. The insoluble dietary fiber and soluble dietary fiber content of germinated brown rice flour were 5.1% and 4.2%, respectively. Water absorption, development time, and stability of farinogram decreased when germinated brown rice flour was added to white wheat flour. Brightness (L*) decreased, but redness (a*) increased in noodles made from germinated brown rice. Volume of cooked noodles did not change upon addition of germinated brown rice flour, but weight of cooked noodles decreased and the turbidity of cooked water increased. The cutting force of cooked noodles did not change upon addition of germinated rice flour. Addition of 10% germinated brown rice flour to white wheat flour did not have any effects on flavor, color, taste, appearance, and overall acceptability in sensory evaluation.
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KEYWORD
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germinated brown rice flour, noodles, dietary fiber, sensory evaluation
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