Effect of preparation conditions on composition and sensory aroma characteristics of acid hydrolyzed rice bran protein concentrate

Kunwadee Kaewka, Chockchai Therakulkait, Keith R. Cadwallader

Research output: Contribution to journalArticlepeer-review

Abstract

Hydrolysates were prepared from rice bran protein concentrate (RBPc) in paste form (P-RBPc), or as spray-dried (S-RBPc) or freeze-dried (F-RBPc) powder by acid hydrolysis with aqueous 0.5N HCl at 95 °C for 12 or 36 h. The forms of the protein raw material had only a slight influence over the sensory aroma characteristics of the liquid hydrolysates. The liquid hydrolysate (S-H-RBPc-12) prepared from S-RBPc with hydrolysis time of only 12 h could produce the desirable aromas as to a similar extent as that of 36 h. In order to demonstrate the effect of drying method on the composition and aroma characteristics, a representative S-H-RBPc-12 was converted into a powder by freeze- and spray-drying techniques. Sensory analysis indicated that the spray-dried powder had higher cracker-like and salty aroma intensities and received a higher overall liking score compared to the freeze-dried hydrolysate powder.

Original languageEnglish (US)
Pages (from-to)56-60
Number of pages5
JournalJournal of Cereal Science
Volume50
Issue number1
DOIs
StatePublished - Jul 2009

Keywords

  • Aroma
  • Drying
  • Protein hydrolysate
  • Rice bran protein

ASJC Scopus subject areas

  • Food Science
  • Biochemistry

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