Effects of steam explosion-modified rice bran dietary fiber on volatile flavor compounds retention and release of red date-flavored naan (ethnic specialty food of Xinjiang) during storage.
Food Chem X
; 22: 101438, 2024 Jun 30.
Article
em En
| MEDLINE
| ID: mdl-38846796
ABSTRACT
This study explored the effects of steam explosion-modified rice bran dietary fiber (S-RBDF) on red date-flavored naan quality and flavor characteristics. The results revealed that the rheological properties of the dough were improved with the incremental addition of S-RBDF (0-5%). The microstructure revealed that adding an appropriate amount of S-RBDF (1-5%) enabled more starch granules to be embedded in the dough network. Notably, the addition of 5% S-RBDF resulted in naan with an optimum specific volume and texture, which consumers preferred. Additionally, gas chromatography-mass spectrometry analysis showed that adding S-RBDF to naan contributed to the retention and sustained release of pleasant volatile compounds (e.g. red date flavor, etc.), while inhibiting the development of unpleasant volatile compounds by delaying the oxidation and decomposition of lipids and preserving the antioxidant phenolic compounds, thus contributing to flavor maintenance of naan during storage. Overall, these results provided a foundation for developing high-quality flavored naan.
2-hydroxypropyl acetate (PubChem CID: 94182); Benzaldehyde (PubChem CID: 240); Benzyl alcohol (PubChem CID: 244); Citronellol (PubChem CID: 8842); Dimethyl phthalate (PubChem CID: 8554); Engenol (PubChem CID: 3314); Ethyl maltol (PubChem CID: 21059); Flavor retention and release; Gluten network structure; HS-SPME/GCMS; Isoamyl isovalerate (PubChem CID: 12613); Naan quality; Steam explosion-modified rice bran dietary fiber; Trans-cinnamaldehyde (PubChem CID: 637511); Volatile compounds; benzyl butyrate (PubChem CID: 7650)
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MEDLINE
Idioma:
En
Revista:
Food Chem X
Ano de publicação:
2024
Tipo de documento:
Article