Effect of preparation conditions on composition and sensory aroma characteristics of acid hydrolyzed rice bran protein concentrate |
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Authors: | Kunwadee Kaewka Chockchai Therakulkait Keith R Cadwallader |
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Institution: | aDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50, Phahonyothin Road, Chatuchuk, Bangkok 10900, Thailand;bDepartment of Food Science and Human Nutrition, College of Agricultural, Consumer and Environmental Sciences, University of Illinois, 1302 W. Pennsylvania Ave, Urbana, IL 61801, USA |
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Abstract: | 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. |
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Keywords: | Aroma Protein hydrolysate Drying Rice bran protein |
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