Odor characteristics of flavorings from rice bran protein concentrate prepared by acid hydrolysis combine with adding amino acid | คุณลักษณะกลิ่นของสารให้กลิ่นรสจากโปรตีนรำข้าวเข้มข้นที่เตรียมโดยวิธีการไฮโดรไลซิสด้วยกรดร่วมกับการเติมกรดแอมิโน
2008
Kunwadee Kaewka(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science Technology) E-mail:[email protected] | Chockchai Theerakulkait(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science Technology) E-mail:[email protected]
Preparation of hydrolysates from rice bran protein concentrate by acid hydrolysis and amino acid addition before spray drying were investigated. It was found that the hydrolysate powder prepared from liquid hydrolysate added proline (Pro-H) had high corn snack-like odor intensity score (9.7) and showed the highest overall odor liking score (7.4) (p LT= 0.05). pHs of liquid hydrolysates was adjusted to 4.5, 6.0 and 7.5 before drying to obtain the hydrolysate powders (Pro4.5-H, Pro6-H and Pro7.5-H, respectively). Pro6-H and Pro7.5-H had high cereal-like and corn snack-like odor intensity score with a similar extent (p GT 0.05). Moreover, cracker-like and milk powder-like odor intensity score (9.1 and 8.2) of Pro7.5-H were higher than those of other samples (p LT= 0.05). Both Pro6-H and Pro7.5-H had high overall odor liking score (like moderately to like very much). From analysis of volatile compounds, furaneol was found only in Pro6-H (498 ng/g) with odor activity value (OAV) of 8.3. Vanillin concentration of Pro7.5-H (3188 ng/g) was higher than that of Pro6-H (851 ng/g) (p LT= 0.05).
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