title: Black rice bran as an ingredient in noodles: chemical and functional evaluation.
abstract: This study examined the feasibility of using black rice bran (BRB) as an ingredient of noodles and evaluated the effect of BRB incorporation in noodles in terms of chemical and functional attributes. Noodles were prepared with BRB as an ingredient at different levels (2%, 5%, 10%, and 15%). Addition of BRB (5%, 10%, and 15%) significantly decreased the cohesiveness of noodles in texture evaluation. Noodles with different levels of BRB were functionally evaluated and content of polyphenolics, flavonoids, and anthocyanins were improved compared to the control. Additionally, antioxidant activity of BRB noodles was increased compared to the control. BRB can be an excellent ingredient to increase the nutritional value and antioxidant properties of noodles.
authors.affiliation: Dept. of Food Science and Technology, Chungbuk Natl. Univ., Cheongju, Chungbuk, 361-763, Korea.
authors.forename: Suhyun
authors.initials: S
authors.lastname: Kong
authors.forename: Dae-Jung
authors.initials: DJ
authors.lastname: Kim
authors.forename: Sea-Kwan
authors.initials: SK
authors.lastname: Oh
authors.forename: Im-Soo
authors.initials: IS
authors.lastname: Choi
authors.forename: Heon-Sang
authors.initials: HS
authors.lastname: Jeong
authors.forename: Junsoo
authors.initials: J
authors.lastname: Lee
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000032:analysis / Q000378:metabolism; D003296:Cooking; D005502:Food; D005504:Food Analysis; D009753:Nutritive Value; D012275:Oryza / Q000737:chemistry*; D059808:Polyphenols / Q000032:analysis
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D059808:Polyphenols