Changes in the lipid oxidation of silver carp (Hypophthalmichthys molitrix) stored in ice for 14 days and that of its respective washed mince were evaluated. Total lipid, phospholipid, polyunsaturated fatty acid (PUFA) and monounsaturated fatty acid (MUFA) contents of the skin, belly flap and mince decreased as the storage time in ice increased. The washing process decreased the lipid contents but concentrated their phospholipid counterparts. The fish belly flap exhibited the highest thio-barbituric acid reactive substances (TBARS) value, while the mince had the lowest. 1-Hexanol, 1-octen-3-ol, and 1-hexanal were key volatile compounds detected in the belly flaps of fish stored for 7–14 days. Hexanal was the only major volatile compound found in washed mince prepared from fish stored for an extended period in ice, but in a much lower amount compared with that in the belly flap. FTIR (Fourier transform infra-red) spectra revealed a decrease in the number of cis double bonds, methylene groups and phosphate groups in lipids extracted from fish stored in ice for 7–14 days as compared with those extracted from fresh fish. Principle component analysis (PCA) revealed that the FT-Raman band at 1747 cm−1 could be a potential marker for tracking the degree of lipid oxidation in the belly flap of silver carp stored in ice. In addition, IR bands indicating phosphate group (925, 825 cm−1) in oil extracted from washed mince were correlated with the extent of the lipid oxidation of the raw material.

This study aimed to develop a gluten-free cracker by substituting wheat flour (WF) with riceberry flour (RB) combined with cheese's milk proteins to replace gluten. The effect of substitution of WF with RB at 50 and 100% (RB50 and RB100, respectively) on cracker properties were evaluated. The results showed that water activity, hunter colour value (L * ), hardness, and thickness decreased with an increase in the RB content. This related to a compact structure and a weaker crystallinity of RB cracker when compared with WF-based cracker. The substitution of WF with RB50 and RB100 in cracker significantly (P \ 0.05)increased the phytochemical content resulting in increased antioxidant properties.The synergistic effect of the bioactive compound of RB and the bioactive peptides originating from cheese's milk proteins on antioxidant capacity was observed under simulated GI digestion. The greatest increase in the ABTS •? radical scavenging activity and reducing power was observed in the RB100 cracker at the intestinal digestive phase with the values of 15.74 ± 0.27 and 3.70 ± 0.06 mg Trolox eq./g sample, respectively. The results suggest that the substituted 100% RB combined with cheese's milk proteins have a potentiality to be developed into a novel gluten-free product with enhanced antioxidant properties.

The objectives of this study were to produce rice bran hydrolysate (RBH) in a pilot-scale process and determine its physicochemical properties including chemical compositions, α-amino contents, molecular weight (MW) distribution and antioxidant activities. The results found that RBH contained a crude protein of 16.14 %, α-amino contents of 51.56 mg Leucine Eq./g RBH, ABTS radical scavenging activity of 20.17 mg Trolox Eq./g RBH, and FRAP value of 5.77 mg Trolox Eq./g RBH. The major peak of MW peptides of RBH was 753 - 6,088 Da (50.81 %). RBH in various levels (0 - 2.0 %) was supplemented in milk tablets. Physicochemical properties, and sensory evaluation (9-point hedonic scale) of all milk tablets were then determined. The result indicated that the milk tablets with 2.0 % RBH (MT_2%RBH) contained higher antioxidant activities than the others, however, the overall acceptability score of all milk tablets was not significantly different (p ≥ 0.05). MT_2 %RBH was selected for further development by adding 2.0 % cocoa (MT_2%RBHC) and 2.0 % vanilla powder (MT_2%RBHV). The MT_2%RBHC containing higher antioxidant activities and sensory attributes score than the others was further selected for microbiological qualities, consumer and purchase tests (n = 300). It was found that MT_2%RBHC was accepted by 300 people, with an overall acceptability score of 7.16 (Like moderately), and its microbiological qualities, including total bacteria, total yeast and mold and Escherichia coli did not exceed the standard limits. These results suggested that RBH produced in the pilot-scale process has a potential as nutritive and antioxidative supplementation in milk tablets. HIGHLIGHTS Rice bran hydrolysate (RBH) has a potential for production in a pilot-scale process The major peak of molecular weight (MW) peptides of RBH was 753 - 6,088 Da (50.81 %) RBH has a potential as antioxidative supplementation in milk tablets Cocoa milk tablets supplemented with RBH were accepted by 300 panelists Microbiological qualities of milk tablet did not exceed the standard limits GRAPHICAL ABSTRACT

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The objectives of this study were to develop the cow and soybean milk yogurt product supplemented by rice bran hydrolysate with antioxidant activity using the addition of 0.0-1.0 % w/w rice bran hydrolysate, analyze antioxidant activity, and examine sensory characteristics of the yogurt. The study found that 2, 2’-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and ferric reducing antioxidant power of cow and soybean milk yogurt trend to be increased based on the increase of rice bran hydrolysate concentration, except for ABTS radical scavenging activity of soybean milk yogurt, which was slightly increased and then constant at 0.75 % of rice bran hydrolysate. Addition of rice bran hydrolysate at concentration of 0.25-1.0 % had no effect on overall acceptability of cow milk yogurt but decreased overall acceptability score of soybean yogurt. Optimum concentration of rice bran hydrolysate with high antioxidant activity in cow and soybean milk yogurt was 1.0 and 0.75 %, respectively. This research indicated that rice bran hydrolysate has a potential use as antioxidant agent supplemented in yogurt for development as functional food.