Adsorption and controlled release performances of flavor compounds by rice bran insoluble dietary fiber improved through steam explosion method

Effects of steam explosion-modified rice bran dietary fiber on volatile flavor compounds retention and release of red date-flavored naan (ethnic specialty food of Xinjiang) during storage

“…Our team previously conducted a study on rice bran insoluble dietary fiber (RBIDF) as a host material for flavor compounds and achieved preliminary results ( Liu et al, 2023 ). That is, steam explosion modified-rice bran insoluble dietary fiber (S-RBIDF) had a loosened and unfolded inner structure, which exposed a large number of active binding sites.…”

“…Meanwhile, the graphs of the dough with 9% S-RBDF exhibited some pits. The dilutive effect of excessive S-RBDF on dough caused these differences, which resulted in the collapse of the protein network's structure or starch branched networks ( Liu et al, 2023 ). Furthermore, the competition for free water between excessive S-RBDF and gluten protein to bind to when the dough was being mixed limited the formation of a gluten network structure.…”

“…The naan samples were stored at 4 °C for 0, 7, 14, 21, and 28 days. Subsequently, their volatile flavor compounds were determined using HS–SPME/GC–MS (TSQ 9000, Thermo Fisher Scientific, Waltham, MA, USA) according to the method of Liu et al (2023) and Zhao et al (2021) . Add 5 g of samples to a headspace vial, along with 10 μL of IS.…”