Preparation, aroma characteristics and volatile compounds of flavorings from enzymatic hydrolyzed rice bran protein concentrate

Arsa, Supeeraya; Theerakulkait, Chockchai

doi:10.1002/jsfa.8972

Cited by 28 publications

(20 citation statements)

References 56 publications

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“…Apart from the above-mentioned pyrazines as effective compounds, 2-acetylpyrrole (RI = 1564) and furaneol (RI = 1629), also known as typical Maillard reaction products, have been stated to augment the roasty aroma of peanut oil and nut products (Arsa & Theerakulkait, 2018;Liu et al, 2011;van Gemert, 2011). The average value of 2-acetylpyrrole was 0.91 ± 0.39 mg/kg and the OT in the source was 0.019 mg/kg (Lin et al, 2019); the ratio of concentration/OT value ≈ 48.…”

Section: The Traits Of the Peanut Butters: Univariate Comparisonsmentioning

confidence: 99%

An explorative study on the relationships between the quality traits of peanut varieties and their peanut butters

Liu

Erasmus

et al. 2021

LWT

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Section: The Traits Of the Peanut Butters: Univariate Comparisonsmentioning

confidence: 99%

An explorative study on the relationships between the quality traits of peanut varieties and their peanut butters

Liu

Erasmus

et al. 2021

LWT

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“…The present study showed that acetic acid produced a sour aroma in RB (Table 2). Hexanoic and octanoic acids contributed to sweaty and cheesy aromas (Table 2), while nonanoic acid contributed to greeny and fatty aromas (Table 2) [22,36]. The relative area of acetic acid is seen at higher levels in IPR30 non-fermented and CI fermented RB (Table 2).…”

Section: Discussionmentioning

confidence: 99%

“…The identified compounds of RB consist of alcohol, alkanes, ketones, and aldehydes [18][19][20]. Hexanal is a common compound in RB that may cause off-odor in RB because of enzyme activity during processing of RB [21,22]. Another report has shown that volatile compounds of black RB consist of aldehyde, alcohol, alkenes, and ketone [21].…”

Section: Introductionmentioning

confidence: 99%

Volatile Compounds, Sensory Profile and Phenolic Compounds in Fermented Rice Bran

Ardiansyah

Nada

Rahmawati

et al. 2021

Plants

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Rice bran (RB), a by-product of the rice milling process, is a rich source of bioactive compounds. Current studies have suggested that fermentation can enhance the bioactivities of RB. This study is aimed to analyse the volatile compounds and sensory profile of fermented RB from two cultivars (Inpari 30 and Cempo Ireng) that are well-known in Indonesia, as well as to measure total phenolic content (TPC) and antioxidant activity. Volatile compounds of fermented RB were analyzed using gas chromatography-mass spectrometry combined with headspace-solid phase microextraction. The optimum TPC and antioxidant activity were observed after 72 h fermentation of RB. The 55 volatile compounds were identified in fermented and non-fermented RB. They were classified into alcohols, aldehydes, acids, ketones, phenols, esters, benzene, terpenes, furans, lactone, pyridines, pyrazines, and thiazoles. Volatile compounds were significantly different among the varieties. The sensory analysis showed that the panelists could differentiate sensory profiles (color, taste, flavor, and texture) between the samples. Fermentation can enhance the acceptance of RB. These studies may provide opportunities to promote the production of fermented RB as a functional ingredient with enhanced bioactivity for health promotion.

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“…The insolubility of gluten keeps the water quality clear, and good digestion can reduce the defecation of aquatic animals and reduce water pollution. Enzymatic hydrolysis of rice protein can produce high-protein nutritious rice flour with protein content of more than 80%, used in baby food, baked goods, breakfast food, snack food, etc [26]. In addition, rice protein is used as a resistance protein, and as a carrier of some drugs, it will play its unique role in medical and veterinary medicine [27].…”

Section: Rice Protein and Its Modification Technologymentioning

confidence: 99%

Deep Processing of Rice and Comprehensive Utilization of Its By-products

Wen¹,

Ma²,

Lin³

et al. 2019

JFNR

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China is a big country in the production and consumption of rice in the world. However, for a long time, China's rice processing is only in the primary processing state that meets people's demand for rations, and the level of comprehensive utilization of deep processing and its by-products is low. This paper reviews the main raw and byproducts of rice, such as rice protein, rice starch and by-products of rice processing (including broken rice, rice bran and rice husk), aiming to further improve the comprehensive utilization of rice resources and increase the added value of rice and its by-products to create more economic and social benefits. The vigorously developing and promoting the deep processing technology of rice and its by-products will extend the rice industry chain and greatly increasing the added value of rice, make full use of resources to supplement the shortage of high-quality edible oil, protein, starch and other products.

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Preparation, aroma characteristics and volatile compounds of flavorings from enzymatic hydrolyzed rice bran protein concentrate

Abstract: These findings could lead to the creation of desirable aroma characteristics of rice bran protein concentrate by different preparation methods. © 2018 Society of Chemical Industry.

Cited by 28 publications

References 56 publications

An explorative study on the relationships between the quality traits of peanut varieties and their peanut butters

An explorative study on the relationships between the quality traits of peanut varieties and their peanut butters

Volatile Compounds, Sensory Profile and Phenolic Compounds in Fermented Rice Bran

Deep Processing of Rice and Comprehensive Utilization of Its By-products

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