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Cyclic trace enzymatic hydrolysis pretreatment enhances brown rice: Cooking and taste
Yuanyuan Deng1, Pengfei Zhou1, Ya Li1
1Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
Abstract:
Brown rice is nutritious but with low acceptance due to its cooking inconvenience and poor taste. This study investigated the effect of cyclic trace enzymatic hydrolysis (CEH) on brown rice refining and compared it with other two treatments: cyclic trace water infiltration (CWI) and disposable enzymatic hydrolysis (DEH). As results, CEH increased the moisture content of brown rice with a relatively low crack rate. The optimal cooking time was shortened by 14.3 %, and the hardness was decreased while sensory scores significantly improved. Compared to DEH, CEH kept more proteins in brown rice. Additionally, the starch gelatinization structure was more complete after CEH, with a lower proportion of free water. Compared to CWI, CEH disrupted the fiber to form water channels, helping water absorption and rice softening. Therefore, CEH can improve the cooking and taste qualities of brown rice, which is significant for promoting the brown rice dietary consumption.
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