| dc.description.abstract | Brown rice bread is one of the most popular non-gluten products suitable for celiac
patients. Brown rice (BR) contains a variety of nutrients, but its high phytic acid
content inhibits dietary mineral absorption. Fermentation is one of the most
effective treatments for reducing the antinutrient phytic acid via the action of
microorganisms and grain phytases. The objective of this study was to investigate
effect of fermentation (fermentation method and temperature) on physicochemical
(pH, pasting property, phytic acid, iron, and total phenolic content) and
microbiological properties of BR flour and its related bread properties. BR flour was
fermented at RT (25oC) for 15 hours, either naturally or with yeast, and the
fermented flour was then used to make bread. The differences in properties
between samples from the two fermentation methods and the control were used
to determine which fermentation method is superior. Fermentation decreased the
viscosity, increased the microbiological count as well as lowered the pH values of
fermented samples, released more phenolic compounds, and reduced the amount
of phytic acid to enhance mineral bioavailability in fermented BR flour and BR
bread. Natural fermentation was the best fermentation method, with the highest
amount of reduced phytic acid and iron combined with the reserved total phenolic
compound and a high sensory evaluation score. Three levels of temperature 25oC,
30oC, and 35oC were then used to determine the best fermentation temperature
using natural fermentation for 15h. With increasing fermentation temperature, the
microbiological counts increased, the pH value decreased, and the total content of
phenolic compounds in BR flour and BR bread products. Natural fermentation at
30°C was the most effective fermentation condition for reducing antinutrients,
increasing mineral bioavailability, and preserving the total phenol content of BR,
with the highest overall acceptability score. | en_US |
