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The objectives of the study were 1) to investigate the effect of pH (pH 6 and 7) on bioactive compounds and antioxidant activity of germinated colored rice, and 2) to study the effect of adding various ratios of germinated colored rice (0, 10, 20, 30, 40 and 50%) on physicochemical property and sensory evaluation of fresh rice noodles. Two species of colored rice, namely Riceberry (RB) and Hom-Nil (HN) were employed as samples for germination. The results indicated that total phenolic content, total anthocyanin content, GABA content and antioxidant activity (FRAP and DPPH assay) were considerably higher when colored rice was soaked at pH 6 compared to pH 7 (P < 0.05). The bioactive compounds and proximate compositions of fresh rice noodles were significantly enhanced when addition of Germinated Colored Rice (GCR) increased (P < 0.05). However, texture profile analysis of the fresh GCR noodle had remarkable decrease in terms of cohesiveness, springiness and chewiness which had lowest values at 50% supplement of GCR. Lightness (L*) of the noodle reduced whereas redness (a*) and yellowness (b*) incresed significantly (P < 0.05) when GCR addition increased. Additionally, there was no distinct difference in sensory evaluation scores from thirty untrained panelists by adding 10 and 20% GCR in the fresh noodle (P > 0.05). This study concluded that the incorporation of GCR up to 20% into the formulation could be used to increase nutritional value of the fresh germinated colored rice noodle.
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