Production of a functional snack from germinated brown rice fermented with baobab pulp (Adansonia digitata L.) as a starter

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2024-08-12 DOI:10.1002/cche.10822

Olajide Emmanuel Adedeji, Blessing Fxafa Nathan, Godiya Ene Sunday

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引用次数: 0

Abstract

Background and Objectives

Brown rice (BR) is becoming popular in functional food product development. To improve its utilization, it is necessary to subject BR to bioprocessing techniques such as germination. The objective of this study was to evaluate the quality of snacks developed from different rice types fermented with baobab pulp powder (BPP) as a starter.

Findings

The germinated BR (GBR) snack had higher protein, ash, soluble dietary fiber, resistant starch, total phenolic, carotenoid contents, and antioxidant activities than snacks from white rice (WR) and BR. The textural and sensory attributes of the snacks from GBR and WR were similar. The WR snack had a higher rapidly digestible starch and lower slowly digestible starch compared to the GBR snack. The inclusion of BPP increased protein, ash, riboflavin, dietary fiber, resistant starch, carotenoid contents, and antioxidant activities of all the samples.

Conclusions

GBR and BPP could serve as invaluable ingredients in producing nutritious and healthy snacks.

Significance and Novelty

Due to its health-promoting qualities, utilizing GBR in product development is increasing. However, studies adopting GBR in traditional rice-based products are limited; hence, the focus of this study.

查看原文本刊更多论文

用猴面包树果肉（Adansonia digitata L.）作为发酵剂发酵发芽的糙米生产功能性点心

糙米（BR）在功能性食品开发中越来越受欢迎。为了提高其利用率，有必要对糙米进行发芽等生物加工技术处理。本研究的目的是评估用猴面包树果肉粉（BPP）作为发酵剂发酵的不同类型大米制成的零食的质量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.