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Improving brown rice quality: Effects of different processing treatments on functionality and nutrition
Yang Chen1, Jianwen Xie1, Run Zhou1
1College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu Province 212003, China.
Food Chemistry: X
|February 2, 2026
Summary
Fermentation, extrusion puffing, and germination improve brown rice flour (BRF) by lowering starch digestibility and glycemic index (GI). Fermentation with specific bacteria significantly enhanced beneficial compounds like gamma-aminobutyric acid.
Area of Science:
- Food Science
- Nutritional Biochemistry
- Grain Processing
Background:
- Brown rice flour (BRF) is a whole grain product with potential health benefits.
- Processing methods can modify BRF's nutritional and functional properties.
- Antinutritional factors like phytic acid can limit nutrient bioavailability in BRF.
Purpose of the Study:
- To compare the effects of lactic acid bacteria fermentation, extrusion puffing, and germination on BRF.
- To evaluate changes in starch structure, processing properties, and bioactive components.
- To identify optimal processing methods for developing improved BRF products.
Main Methods:
- Lactic acid bacteria fermentation (using Pediococcus pentosaceus JS35 and Lactobacillus acidophilus)
- Extrusion puffing
- Germination
- Analysis of starch digestibility, glycemic index (GI), processing characteristics, phytic acid, gamma-aminobutyric acid, and amylose content.
Main Results:
- All methods reduced starch digestibility and GI, and decreased phytic acid content.
- Fermentation significantly lowered starch hydrolysis rate (C∞) from 72.36% to 47.23% and GI to 51.56.
- Fermented BRF showed decreased crystallinity, gelatinization enthalpy, total starch, and phytic acid, with increased gamma-aminobutyric acid and amylose.
Conclusions:
- Lactic acid bacteria fermentation is a promising method for enhancing brown rice flour.
- Processing methods improve BRF's nutritional profile and reduce antinutritional factors.
- Fermented BRF is suitable for developing whole grain and low-GI food products.
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