烘烤对发芽糙米理化特性和风味物质的影响。
Effects of roasting on physicochemical characteristics and flavor substances of germinated brown rice.
作者信息
He Meimei, Guo Tianwei, Li Dandan, Xie Chong, Wang Pei, Yang Runqiang
机构信息
College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, 210095 Jiangsu People's Republic of China.
出版信息
Food Sci Biotechnol. 2024 Jul 12;34(1):125-135. doi: 10.1007/s10068-024-01655-4. eCollection 2025 Jan.
UNLABELLED
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.
SUPPLEMENTARY INFORMATION
The online version contains supplementary material available at 10.1007/s10068-024-01655-4.
未标注
烘焙可溶解发芽糙米（GBR）中积累的营养成分。本研究调查了烘焙对GBR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，褐变越严重，水分含量降低。总可溶性糖含量显著增加，而可溶性蛋白质含量先降低后略有增加。烘焙还导致γ-氨基丁酸（GABA）含量降低。然而，总酚含量显著增加。酚酸含量随烘焙时间先增加后降低。烘焙后GBR的挥发性成分主要为有机硫化物和呋喃，1-戊烯-3-醇和2-丁酮（二聚体）是区分烘焙时间的最具差异的成分。相关性分析表明，总可溶性糖和GABA是重要的风味前体。这些发现为基于GBR的产品开发提供了理论依据。
补充信息
网络版包含可在10.1007/s10068-024-01655-4获取的补充材料。
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