ArticleFoods (Basel, Switzerland)2024
Impact of Germination on the Edible Quality and Nutritional Properties of Brown Rice Noodles.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Article
- Comparative Evaluation of Germination Methods on the Nutritional and Sensory Profile ofFoods (Basel, Switzerland) · 2026Article
- Germinated Brown Rice: A Natural Source of Bioactive Compounds Boosting Human Health.International journal of food science · 2026Review
- Effects ofFood chemistry: X · 2025Article
- Nutrient-Enriched Germinated Brown Rice Alters the Intestinal Ecological Network by Regulating Lipid Metabolism in Rats.International journal of molecular sciences · 2025Article
- Exploring Culinary Tourism and Female Consumer Preferences for Selected National Cuisines in Poland: A Sensory and Preference Analysis of Food Products from Four Countries.Foods (Basel, Switzerland) · 2024Article
- Optimization of γ-Aminobutyric Acid Production in Brown Rice via Prolonged Seed Priming.Plants (Basel, Switzerland) · 2024Article
- Germination-Induced Enhancement of Brown Rice Noodle Nutritional Profile and Gut Microbiota Modulation.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
7 authors.
Funding
Abstract
Brown rice noodles are increasingly favored by consumers for their health benefits; however, their development is hindered by their poor edible qualities. The effect of germination on the cooking, textural, organoleptic and nutritional qualities of brown rice pasta was investigated. In comparison to ungerminated brown rice noodles, germination resulted in a shorter cooking time, reduced cooking losses, and decreased hardness and adhesion of noodles as well as reduced bitter taste. These changes can be attributed to germination altering the basic composition of brown rice. Meanwhile, the contents of γ-aminobutyric acid, free phenolic acid, and bound phenolic acid increased by 53.43%, 21.71%, and 7.14%, respectively, while the content of resistant starch de-creased by 21.55%. Sprouting is a promising strategy for improving the edible quality and nutritional properties of brown rice noodles.
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