Domestic Bioactive Colored Rice Flour for Novel Chinese Noodles Making

• Main Authors: Enan Duan, 段以南
• Other Authors: 賴喜美
• Format: Others
• Language: zh-TW
• Published: 2015
• Online Access: http://ndltd.ncl.edu.tw/handle/56456223551424386759

碩士 === 國立臺灣大學 === 農業化學研究所 === 103 === The physical properties and bioactive compounds of domestic colored rice (RW and BW) were investigated. Furthermore, the effects of heat-moisture treatment (hmt) of the colored rice on the physical properties were investigated. The process of 30% and 51% substitution of colored rice (including hmt rice) with wheat flour for bioactive Chinese rice noodle making was built up. The effect of rice replacement levels and hmt levels on cooking quality and textural properties of colored rice noodles were also investigated. The mixture of rice flour and wheat (rice flour: wheat = 3:7 and 51:49) was stored for 90 days to evaluate the changes of free fatty acids and bioactive compounds during storage. The pasting properties analysis results showed that the hmt rice flour had higher pasting temperature due to molecular rearrangement of starch molecules. When hmt time is over 15 min, it inactivated enzyme, and caused peak and final viscosity increased. When the heat-moisture treatment was processed in rough rice form, the effect of heat and moisture to pasting properties was reduced. The thermal properties analysis results showed that hmt caused TO shifted to higher values and enthalpy reduced. The additional moisture during hmt caused higher gelatinization level, and the effect of moisture to gelatinization level was more obvious than heating time to it. The mixture of wheat and hmt rice (30% and 51%) showed a pasting viscosity similar to pure wheat flour and may ideally substitute for wheat flour in noodle preparation. Rice noodle had less cooking time than wheat noodle. The rice noodle containing hmt in rough rice form had lower cooking loss and adhesiveness, and higher tensile strength than noodle containing untreated rice. Adding 8.8% vital gluten in 51% substitution rice noodles decreased cooking loss and adhesiveness, and also increased firmness, chewiness and tenderness. The sensory evaluation results showed that the 51% substitution rice noodle had the higher value on total acceptance. The 51 % substitution hmt (15 min) red rice noodle had the highest value of total acceptance in red rice noodle. 51% rice noodle prepared from hmt red rice, native or hmt black rice showed the beat potential to rice noodle products. During storage, the lower storage temperature at 4 oC and hmt caused less free fatty acid. In bioactive compounds analysis, total phenolics in black rice noodle was two times of red rice noodle. Total anthocyanins in black rice was not affected by storage temperature. There was 70% maintenance in total anthocyanins from black rice flour to black noodles. The results of this study not only promote the application category in domestic colored rice but also provide new choice about bioactive novel rice products for compatriots.