Improving brown rice quality: Effects of different processing treatments on functionality and nutrition.

Abstract

The effects of lactic acid bacteria fermentation, extrusion puffing, and germination on the starch structure, processing properties, and bioactive components of brown rice flour (BRF) were compared. The results showed that the above methods slowed the starch digestibility, lowered the glycemic index (GI), improved processing characteristics, and reduced the content of the antinutritional factor phytic acid. Among them, the fermentation by <i>Pediococcus pentosaceus</i> JS35 and <i>Lactobacillus acidophilus</i> decreased the starch hydrolysis rate C∞ of BRF from 72.36% to 47.23%, reduced the GI value to 51.56. Additionally, the relative crystallinity, gelatinization enthalpy, total starch and phytic acid content of the fermented BRF decreased by 69.72%, 61.36%, 45.01% and 37.33%, respectively. The content of γ-aminobutyric acid and amylose in fermented BRF increased by 195.5% and 108.45%, respectively. These results demonstrated that the fermentation was potential method for the development of whole grain brown rice products and low-GI foods.