https://scholars.lib.ntu.edu.tw/handle/123456789/626049
標題: | Effects of roasting on storage degradability and processing suitability of brown rice powder | 作者: | Fukui M Islam M.Z HSI-MEI LAI Kitamura Y Kokawa M. |
關鍵字: | brown rice; Grinding; Processing suitability; Roasting; Storage degradability | 公開日期: | 2022 | 卷: | 161 | 來源出版物: | LWT | 摘要: | To screen the best roasting condition for development of new roasted brown rice products, c.f., roasted brown rice slurry, the storage stability and processing suitability of roasted brown rice powder were studied. In this study, roasted brown rice (BR) powders were prepared with different roasting levels of raw, light roast, medium roast and dark roast. Analyses of roasted BR powder's color, degradability (moisture content, water activity, and acid value), antioxidant activity, processing properties (pasting properties and thermal properties) were carried out. Lower L* value and higher a* value was observed with higher roasting levels. Degradability significantly improved in roasted samples and dark roasted sample showed the lowest water content and acid value though water activity value was the most favorable in light roasted sample (0.2< aw <0.4). Furthermore, antioxidant activity became significantly higher in roasted samples and dark roast showed the highest activity even after 4 wk of storage (21.1–25.9%). In terms of processing suitability, the increased pasting temperature and decreased peak viscosity were observed upon roasting. Advantageously, dark roasted sample showed highest cooling and heating stability. Overall, dark roasted sample showed the best storage stability and functionality, thus, selected as an optimal roasting level. © 2022 |
URI: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85126559949&doi=10.1016%2fj.lwt.2022.113277&partnerID=40&md5=be9924eb3f8366df132f29b7ea622d6e https://scholars.lib.ntu.edu.tw/handle/123456789/626049 |
ISSN: | 00236438 | DOI: | 10.1016/j.lwt.2022.113277 | SDG/關鍵字: | Calcination; Food storage; Acid value; Antioxidant activities; Brown rice; Condition; Degradability; Processing suitability; Roasting; Storage degradability; Storage stability; Water activity; Antioxidants |
顯示於: | 農業化學系 |
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