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Sensory aroma characteristics of alcalase hydrolyzed rice bran protein concentrate as affected by spray drying and sugar addition

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Abstract

The sensory aroma characteristics of alcalase hydrolyzed rice bran protein concentrate as affected by spray drying and sugar addition were investigated. Rice bran protein concentrate (RBPC) was hydrolyzed by alcalase. Sucrose, glucose or fructose was added to the liquid rice bran protein hydrolysate (LRBPH) and subsequently spray dried. The sensory aroma intensities of the hydrolysates were evaluated. Results showed that after spray drying, the rice bran protein concentrate powder (RBPC-P) had higher sweet and cocoa-like aroma intensities than RBPC (p ≤ 0.05) and hydrolyzed rice bran protein powder (HRBPP) had higher milk powder-like aroma intensities than LRBPH (p ≤ 0.05). The sweet, cocoa-like and milk powder-like aroma intensities in hydrolyzed rice bran protein powder with fructose addition (HRBPP-F) were significantly higher (p ≤ 0.05) than those of hydrolyzed rice bran protein powder with sucrose or glucose addition (HRBPP-S or HRBPP-G). HRBPP-F had the highest overall aroma liking score. These results also indicate that spray drying and sugar addition could improve the sensory aroma characteristics of alcalase hydrolyzed RBPC.

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Acknowledgments

The authors would like to express their sincere gratitude to the Thailand research fund; the Royal Golden Jubilee (RGJ) Ph.D. Program and Kasetsart University (Grant no. PHD/0232/2550) and Kasetsart University Research and Development Institute (KURDI) for the financial support of this research. Special thanks to the Patum Rice Mill and Granary Co., Ltd, Thailand, for providing the rice bran.

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  1. Department of Food Science and Technology, Kasetsart University, Bangkok, 10900, Thailand

    Supeeraya Arsa & Chockchai Theerakulkait

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  1. Supeeraya Arsa
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  2. Chockchai Theerakulkait
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Correspondence to Chockchai Theerakulkait.

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Arsa, S., Theerakulkait, C. Sensory aroma characteristics of alcalase hydrolyzed rice bran protein concentrate as affected by spray drying and sugar addition. J Food Sci Technol 52, 5285–5291 (2015). https://doi.org/10.1007/s13197-014-1610-5

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  • DOI: https://doi.org/10.1007/s13197-014-1610-5

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