Effect of rice bran with extrusion cooking on quality and starch retrogradation of fresh brown rice noodles during storage at different temperatures.

Background and Objectives: As whole grain foods, fresh brown rice noodles have unique advantages in taste, nutrition, and health. However, the quality of fresh brown rice noodles is poor and the shelf life is short because of the rice bran. The objective of this study was to investigate the effect of rice bran with extrusion cooking on the quality and starch retrogradation of fresh brown rice noodles during storage at –18°C, 4°C, 25°C, and 37°C. Findings: In this study, fresh brown rice noodles prepared from rice bran with extrusion cooking (FBRN‐ERB) were prepared to improve storage quality compared to fresh brown rice noodles with unextruded rice bran (FBRN) (data of FBRN were shown in our previous study). The pH, hardness, iodine blue value, moisture content and migration, and starch retrogradation of FBRN‐ERB were studied. The rice bran with extrusion cooking prevented the decrease of pH and moisture content, decreased the iodine blue value and cooking loss rate, and enhanced the percentage of free and weakly bound water of fresh brown rice noodles during storage processes at –18°C, 4°C, 25°C, and 37°C. The microstructure of FBRN‐ERB exhibited a complete and regular porous structure. The results of differential scanning calorimetry and X‐ray diffraction showed that the starch retrogradation of FBRN‐ERB was inhibited or delayed during storage at different temperatures, especially storage at 4°C. Conclusions: The results showed that the storage quality of fresh brown rice noodles prepared from rice bran with extrusion cooking could be enhanced, and the starch retrogradation of FBRN‐ERB during storage was inhibited, which was beneficial for the quality improvement of FBRN‐ERB during storage at different temperatures. Significance and Novelty: The rice bran with extrusion cooking is very helpful for enhancing the storage quality of fresh brown rice noodles, and this may be useful for the development and consumption of fresh brown rice noodles as functional food products. [ABSTRACT FROM AUTHOR]