Physicochemical and functional properties of yeast fermented brown rice flour

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• 作者：Muna Ilowefah ; Jamilah Bakar ; Hasanah M. Ghazali…
• 关键词：Brown rice flour ; Yeast fermentation ; Moderate acidity ; Optimization ; Physicochemical properties ; Functional properties
• 刊名：Journal of Food Science and Technology
• 出版年：2015
• 出版时间：September 2015
• 年：2015
• 卷：52
• 期：9
• 页码：5534-5545
• 全文大小：483 KB
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• 作者单位：Muna Ilowefah (1)
  Jamilah Bakar (1)
  Hasanah M. Ghazali (1)
  Ahmed Mediani (1)
  Kharidah Muhammad (1)
  
  1. UPM-BERNAS Research laboratory, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

In the current study, effects of fermentation on physicochemical and functional properties of brown rice flour (BRF) were investigated. Fermentation conditions were optimized using response surface methodology to achieve moderate acidity (pH 5-), specifically pH 5.5 of brown rice batter with time, temperature and yeast concentration as the independent variables. The results indicated that brown rice batter was well fermented to maintain pH 5.5 at optimum conditions of 32 °C for 6.26 h using 1 % yeast concentration. Fermentation at moderate acidity significantly increased the levels of protein, total ash, insoluble fiber, soluble fibre, minerals, phenolics, antioxidants, resistant starch, riboflavin, pyridoxine, nicotinic acid, γ-tocotrienol, and δ-tocotrienol. However, it reduced the contents of γ-oryzanol, γ-tocopherol, α-tocopherol, phytic acid, amylose and total starch. Foaming capacity, foaming stability, oil holding capacity, gelatinization temperatures, enthalpy and whiteness of BRF were increased after fermentation. In contrast, its swelling power, water solubility index, hot paste viscosity, breakdown, and setback significantly decreased. Microstructure of BRF was also influenced, where its starch granules released from its enclosed structure after fermentation. This investigation shows evidence that yeast fermentation modified the functionality of BRF and can be used as a functional food ingredient. Keywords Brown rice flour Yeast fermentation Moderate acidity Optimization Physicochemical properties Functional properties