Effect of fermentation metabolites on rheological and sensory properties of fermented rice noodles

Abstract BACKGROUND: Considering the effect of natural fermentation on the textural improvement of fermented rice noodles in China and South Asia, and given the lack of reports concerning the roles of fermentation metabolites (enzymes, organic acids, glucose and maltose), this study aims to determine fermentation metabolites produced during fermentation of raw milled rice grains, and investigate their effects on rheological and sensory properties of rice noodles. RESULTS: α‐Amylase activity was correlated with reducing sugar content significantly in the supernatant during fermentation process ( r = 0.76, P < 0.05). Lactic acid was the dominant organic acid produced by fermentation. Protein and lipid content decreased significantly by fermentation. Treating the rice grains with trypsin, lipase or lactic acid could modify the rheological characteristics and improve the sensory properties of rice noodles. Removal of protein and lipid by physical extraction confirmed the results. The residue of glucose and maltose in rice flour weakened the noodle texture. CONCLUSIONS: Fermentation of raw milled rice decreased protein and lipid content, increased the purity of rice starch, and thus improved the texture of fermented rice noodles. The low molecule weight sugars produced during fermentation should be removed for their negative effect on texture. Copyright © 2008 Society of Chemical Industry