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Physicochemical and functional properties of yeast fermented brown rice flour

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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.

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Acknowledgments

The authors are grateful to Universiti Putra Malaysia and Padiberas Nasional Berhad (BERNAS) for supporting this research.

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The authors report no conflicts of interest.

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Authors and Affiliations

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

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

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  1. Muna Ilowefah
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  2. Jamilah Bakar
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  3. Hasanah M. Ghazali
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  4. Ahmed Mediani
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  5. Kharidah Muhammad
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Correspondence to Kharidah Muhammad.

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Ilowefah, M., Bakar, J., Ghazali, H.M. et al. Physicochemical and functional properties of yeast fermented brown rice flour. J Food Sci Technol 52, 5534–5545 (2015). https://doi.org/10.1007/s13197-014-1661-7

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