对棕和精炼大米的物理化学和挥发性特征的膨胀效应的比较评估
Xiaomei Liu1,2, Yi Zhang2, Kai Zhu2
1College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China.
Foods (Basel, Switzerland)
|August 28, 2025
概括
棕 (BR) 和精制大米 (RR) 的膨胀会改变它们的结构和香味. 这种过程增加了化物,化物和化物,而更高的BR水平有助于形成不同的感觉特征.
科学领域:
- 食品科学与技术
- 农业科学
- 分析化学
背景情况:
- 米是一种具有重要营养价值的基本食品.
- 米是一种常见的加工技术.
- 对于粮食发展而言, 了解造对大米质量的影响至关重要.
研究的目的:
- 调查米对米和精制米的物理化学性质,结构特征和挥发性成分的影响.
- 为了确定主要的挥发性化合物负责的香味变化在膨胀大米.
- 为了比较膨胀对RR的影响.
主要方法:
- 使用X射线衍射 (XRD) 和富里埃变换红外光谱 (FT-IR) 来分析结构变化.
- 使用高透量测序质谱 (HS-SPME-GC-MS) 来识别和量化挥发性化合物.
- 进行了感官评估以评估香味特征.
主要成果:
- 膨胀诱导了粉的凝化,降低了结晶性,并在大米中形成了V型多态结构.
- 粉中的结网因膨胀而减弱.
- 化物,化物和化物被确定为气泡后的主要挥发性化合物,其中化物和化物是主要的贡献者. 与精制大米相比,棕大米的挥发性成分,特别是和酒精含量更高 (p < 0.05).
结论:
- 膨胀显著改变了大米的物理化学和结构性质.
- 大米的挥发性芳香特征通过膨胀得到了很大改变,棕和精制大米之间存在明显的差异.
- 这些发现为优化膨胀技术和了解膨胀大米产品的感官属性提供了科学基础.
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