Display options
Cite
Ilowefah M, Bakar J, Ghazali HM, et al. Physicochemical and functional properties of yeast fermented brown rice flour. J Food Sci Technol. 2014;52(9):5534-45doi: 10.1007/s13197-014-1661-7.
Ilowefah, M., Bakar, J., Ghazali, H. M., Mediani, A., & Muhammad, K. (2015). Physicochemical and functional properties of yeast fermented brown rice flour. Journal of food science and technology, 52(9), 5534-45. https://doi.org/10.1007/s13197-014-1661-7
Ilowefah, Muna, et al. "Physicochemical and functional properties of yeast fermented brown rice flour." Journal of food science and technology vol. 52,9 (2015): 5534-45. doi: https://doi.org/10.1007/s13197-014-1661-7
Ilowefah M, Bakar J, Ghazali HM, Mediani A, Muhammad K. Physicochemical and functional properties of yeast fermented brown rice flour. J Food Sci Technol. 2015 Sep;52(9):5534-45. doi: 10.1007/s13197-014-1661-7. Epub 2014 Dec 25. PMID: 26344967; PMCID: PMC4554679.
Copy Download .nbib Format: NLM
Share it on

J Food Sci Technol. 2015 Sep;52(9):5534-45. doi: 10.1007/s13197-014-1661-7. Epub 2014 Dec 25.

Physicochemical and functional properties of yeast fermented brown rice flour.

Journal of food science and technology

Muna Ilowefah, Jamilah Bakar, Hasanah M Ghazali, Ahmed Mediani, Kharidah Muhammad

Affiliations

  1. UPM-BERNAS Research laboratory, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia.

PMID: 26344967 PMCID: PMC4554679 DOI: 10.1007/s13197-014-1661-7

Abstract

In the current study, effects of fermentation on physicochemical and functional properties of brown rice flour (BRF) were investigated. Fermentation conditions were optimized using response surface methodology to achieve moderate acidity (pH 5-6), specifically pH 5.5 of brown rice batter with time, temperature and yeast concentration as the independent variables. The results indicated that brown rice batter was well fermented to maintain pH 5.5 at optimum conditions of 32 °C for 6.26 h using 1 % yeast concentration. Fermentation at moderate acidity significantly increased the levels of protein, total ash, insoluble fiber, soluble fibre, minerals, phenolics, antioxidants, resistant starch, riboflavin, pyridoxine, nicotinic acid, γ-tocotrienol, and δ-tocotrienol. However, it reduced the contents of γ-oryzanol, γ-tocopherol, α-tocopherol, phytic acid, amylose and total starch. Foaming capacity, foaming stability, oil holding capacity, gelatinization temperatures, enthalpy and whiteness of BRF were increased after fermentation. In contrast, its swelling power, water solubility index, hot paste viscosity, breakdown, and setback significantly decreased. Microstructure of BRF was also influenced, where its starch granules released from its enclosed structure after fermentation. This investigation shows evidence that yeast fermentation modified the functionality of BRF and can be used as a functional food ingredient.

Keywords: Brown rice flour; Functional properties; Moderate acidity; Optimization; Physicochemical properties; Yeast fermentation

References

  1. Ann Nutr Aliment. 1970;24(1):B131-68 - PubMed
  2. Plant Foods Hum Nutr. 1994 Oct;46(3):201-5 - PubMed
  3. Nutr Res. 2010 Jan;30(1):1-13 - PubMed
  4. Arch Intern Med. 2010 Jun 14;170(11):961-9 - PubMed
  5. J Agric Food Chem. 2007 Dec 12;55(25):10173-82 - PubMed
  6. Food Chem. 2008 Oct 15;110(4):821-8 - PubMed
  7. Am J Clin Nutr. 2008 Jan;87(1):79-90 - PubMed
  8. JAMA. 2000 Sep 27;284(12):1534-40 - PubMed
  9. Food Microbiol. 2007 Apr;24(2):175-86 - PubMed
  10. Food Chem. 2008 Aug 15;109(4):709-21 - PubMed
  11. Food Microbiol. 2009 Oct;26(7):676-84 - PubMed
  12. J Agric Food Chem. 2001 May;49(5):2657-62 - PubMed

Publication Types