Effects of roasting on physicochemical characteristics and flavor substances of germinated brown rice

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2024-07-12 DOI:10.1007/s10068-024-01655-4

Meimei He, Tianwei Guo, Dandan Li, Chong Xie, Pei Wang, Runqiang Yang

{"title":"Effects of roasting on physicochemical characteristics and flavor substances of germinated brown rice","authors":"Meimei He, Tianwei Guo, Dandan Li, Chong Xie, Pei Wang, Runqiang Yang","doi":"10.1007/s10068-024-01655-4","DOIUrl":null,"url":null,"abstract":"<p>Roasting can dissolve the nutrients accumulated in germinated brown rice (GBR). This study investigated the effects of roasting on physical properties, nutrients and flavor substances of GBR. Results demonstrated that longer roasting time resulted in more browning and a decrease in the moisture content. The total soluble sugar content increased significantly, while the soluble protein content decreased initially and then slightly increased. Roasting also resulted in a decrease in γ-aminobutyric acid (GABA) content. However, the content of total phenolics increased significantly. Phenolic acids content increased and then decreased with the roasting time. The volatile components of GBR were found to be mainly organic sulfides and furans after roasting, 1-pentene-3-alcohol and 2-butanone (dimer) were the most differentiating components contributing to the distinguish of roasting times. Correlation analysis showed that total soluble sugar and GABA were important flavor precursors. These findings provide a theoretical basis for development of GBR-based products.</p>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"6 1","pages":""},"PeriodicalIF":2.4000,"publicationDate":"2024-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s10068-024-01655-4","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Roasting can dissolve the nutrients accumulated in germinated brown rice (GBR). This study investigated the effects of roasting on physical properties, nutrients and flavor substances of GBR. Results demonstrated that longer roasting time resulted in more browning and a decrease in the moisture content. The total soluble sugar content increased significantly, while the soluble protein content decreased initially and then slightly increased. Roasting also resulted in a decrease in γ-aminobutyric acid (GABA) content. However, the content of total phenolics increased significantly. Phenolic acids content increased and then decreased with the roasting time. The volatile components of GBR were found to be mainly organic sulfides and furans after roasting, 1-pentene-3-alcohol and 2-butanone (dimer) were the most differentiating components contributing to the distinguish of roasting times. Correlation analysis showed that total soluble sugar and GABA were important flavor precursors. These findings provide a theoretical basis for development of GBR-based products.

Abstract Image

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

焙烧对发芽糙米理化特性和风味物质的影响

烘焙可以溶解发芽糙米（GBR）中积累的营养物质。本研究调查了焙烧对发芽糙米的物理性质、营养成分和风味物质的影响。结果表明，烘焙时间越长，褐变越多，水分含量越低。可溶性糖的总含量明显增加，而可溶性蛋白质的含量则先减少后略有增加。烘焙还导致γ-氨基丁酸（GABA）含量下降。然而，总酚的含量却明显增加。酚酸含量随着焙烧时间的延长先增加后减少。焙烧后发现，GBR 的挥发性成分主要是有机硫化物和呋喃，1-戊烯-3-醇和 2-丁酮（二聚体）是区分焙烧时间最明显的成分。相关分析表明，总可溶性糖和 GABA 是重要的风味前体。这些发现为开发基于 GBR 的产品提供了理论依据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.