Effects of slight milling combined with cellulase enzymatic treatment on the textural and nutritional properties of brown rice noodles

To improve the textural properties of brown rice noodles and reduce the nutrient loss, slight milling combined with cellulase enzymatic (milling-enzyme) treatment was used to produce the rice noodles. The physicochemical compositions, pasting properties, mineral elements, vitamin B components and tocopherols of the rice flours and the texture profiles, cooking qualifies, microstructure, glycaemic index (GI), total phenolic and vitamin contents of the rice noodles were investigated. Compared with the brown rice flour, the milling-enzyme treatment changed the physicochemical components and increased the pasting viscosities of the rice flour. The milling-enzyme rice noodles had similar texture profiles, cooking qualifies and microstructure as the polished rice noodles. In addition, the milling-enzyme treatment improved the retention rates of dietary fibres, mineral elements and vitamins in the rice flour and yielded a lower GI value and higher total phenolic and vitamin contents in the rice noodles than in the polished ones.