Oxidative Stability and Pasting Properties of High-Moisture Japonica Brown Rice following Different Storage Temperatures and Its Cooked Brown Rice Flavor.

ABSTRACT: The study proposed to investigate the impacts of storage temperatures (15, 20, 25 °C) on the oxidative stability (peroxide value, carbonyl value, malondialdehyde content) and sensory attributes (pasting properties, cooked brown rice flavor) of high-moisture japonica brown rice. According to the findings, the peroxide value, the carbonyl value, and the malondialdehyde content of high-moisture japonica brown rice stored at a temperature of 15 °C exhibited consistently low levels, and the pasting properties were favorable. In addition, 22 out of 51 flavor volatiles were screened as key differential volatile flavor compounds in cooked brown rice via a combination of ANOVA and orthogonal projections to latent structures-discriminant analysis (OPLS-DA). Among them, 3-heptylacrolein had an aroma

SUBMITTER: Qu L 

PROVIDER: S-EPMC10855601 | biostudies-literature | 2024 Feb

REPOSITORIES: biostudies-literature