Physicochemical Properties of Sprouted Fava Bean Flour-Fermented Red Rice Flour Mixed System and Its Application in Gluten-Free Noodles.

Abstract

This study investigated the functional, pasting, and rheological properties of sprouted fava bean flour, <i>Lactobacillus plantarum</i> fermented red rice flour, and mixed flour. Then, the study investigated the structural properties of sprouted fava bean dough, fermented red rice dough, and mixed dough, as well as the quality and functional properties of the mixed noodles. The results showed that sprouting and fermentation treatments improved the processing properties of the flour. X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), and moisture distribution results of the dough showed that the mixed dough had a more stable structure. Scanning electron microscopy (SEM) and Confocal laser scanning microscopy (CLSM) of the noodles showed that the addition of sprouted fava bean flour was able to mimic the protein network structure to some extent. In addition, germination and fermentation were effective in improving the textural properties, as well as increasing the total phenolic content (1.27-2.03 mg GAE/g) and antioxidant activity, including 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging (43.54-64.84%), 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging (41.37-58.98%), Hydroxyl radical scavenging (19-48.38%), while significantly reducing the estimated glycemic index (74.64-57.60) of the mixed noodles.