کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4516596 1322363 2009 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of preparation conditions on composition and sensory aroma characteristics of acid hydrolyzed rice bran protein concentrate
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
Effect of preparation conditions on composition and sensory aroma characteristics of acid hydrolyzed rice bran protein concentrate
چکیده انگلیسی

Hydrolysates were prepared from rice bran protein concentrate (RBPc) in paste form (P-RBPc), or as spray-dried (S-RBPc) or freeze-dried (F-RBPc) powder by acid hydrolysis with aqueous 0.5N HCl at 95 °C for 12 or 36 h. The forms of the protein raw material had only a slight influence over the sensory aroma characteristics of the liquid hydrolysates. The liquid hydrolysate (S-H-RBPc-12) prepared from S-RBPc with hydrolysis time of only 12 h could produce the desirable aromas as to a similar extent as that of 36 h. In order to demonstrate the effect of drying method on the composition and aroma characteristics, a representative S-H-RBPc-12 was converted into a powder by freeze- and spray-drying techniques. Sensory analysis indicated that the spray-dried powder had higher cracker-like and salty aroma intensities and received a higher overall liking score compared to the freeze-dried hydrolysate powder.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 50, Issue 1, July 2009, Pages 56–60
نویسندگان
, , ,