State Key Laboratory of Nutrition and Safety, Tianjin Univ. of Science & Technology, Tianjin, 300457, PR China.
Tianjin Agricultural Univ., Tianjin, 300384, PR China.
J Food Sci. 2020 May;85(5):1427-1437. doi: 10.1111/1750-3841.14965. Epub 2020 Apr 27.
Wheat bran, an abundant and low-cost by-product from agricultural processing, can be used as an alternative food resource. Biochemical conversion of wheat bran to food ingredient involves pretreatments of bran to enhance its acceptability. In this work, the effects of the Maillard reaction and enzymolysis on flavor properties of wheat bran and sensory evaluation of steamed buns fortified with wheat bran were analyzed using GC-MS combined with sensory evaluation. The results showed that the Maillard reaction and enzymatic hydrolysis, as well as flavoring process, could effectively improve the flavor profiles of wheat bran. The flavor compounds in modified wheat bran products as well as its fuzzy sensory score increased significantly (P < 0.05) compared with those in commercially available dry malt extract. Additionally, steamed buns fortified with wheat bran had enhanced flavor and overall acceptability. The study can be useful in valorization a plethora of grain bran (waste) into valuable resources.
麦麸是农业加工过程中的一种丰富且廉价的副产物，可以作为替代食品资源。将麦麸进行生物化学转化为食品成分，涉及到对麦麸进行预处理以提高其可接受性。在这项工作中，使用 GC-MS 结合感官评价分析了美拉德反应和酶解对麦麸风味特性以及添加麦麸的馒头感官评价的影响。结果表明，美拉德反应和酶解以及调味过程可以有效改善麦麸的风味特征。与市售干麦芽提取物相比，改性麦麸产品中的风味化合物及其模糊感官评分显著增加（P<0.05）。此外，添加麦麸的馒头具有增强的风味和整体可接受性。该研究可将大量谷物麸皮（废物）转化为有价值的资源。
