期刊
FOOD CHEMISTRY
卷 289, 期 -, 页码 232-239出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.03.034
关键词
Cyclic cellulase conditioning treatment; Germinated brown rice; gamma-Aminobutyric acid (GABA); Cooking quality; Taste quality
资金
- Fundamental Research Funds for the Central Universities [2662015QD043]
- Opening Subject for Key Laboratory of Modern Agriculture, Tarim University [TDNG20160102]
A novel method for producing germinated brown rice (GBR) was developed by cyclic cellulase conditioning and germination treatment. Changes in the y-aminobutyric acid (GABA) content and the cooking and taste qualifies of GBR were analysed. The results indicated GABA accumulation reached its highest level under 50 mg/ml cellulase solution treatment for 90 min followed by 32 h germination at 30 degrees C. The treatment conditions had no significant influence on the cooking or taste qualifies of GBR. Correlation analysis showed the taste value of cooked GBR significantly correlated with hardness, springiness, chewiness, and stickiness. The cyclic cellulase conditioning treatment could contribute to improved cooking and taste qualifies of GBR and higher GABA content of GBR compared to the soaking treatment. The cooking and taste qualifies of GBR were improved by the degradation of the crude fibre of the cortex and the increase in GBR water absorption rate under cyclic cellulase conditioning.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据