Probing a best suited brown rice cultivar for the development of extrudates with special reference to Physico-chemical, microstructure and sensory evaluation

Murtaza, Ghulam; HUMA, Nuzhat; Sharif, Mian Kamran; Zia, Muhammad Anjum

doi:10.1590/fst.103521

Cited by 3 publications

(2 citation statements)

References 37 publications

(42 reference statements)

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“…Rice is the main food crop in China, accounting for about a quarter of the food crop acreage in the whole country. Meanwhile, half of population depends on rice for their livelihood in the world (Murtaza et al, 2022). According to archaeological findings, people began to grow and eat rice about 13,000 years ago (Wei et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of volatile flavor compounds in rice with different degrees of roasting based on GC-IMS and PCA analysis

WANG

Dou

et al. 2023

Food Sci. Technol

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The differences of volatile odorants of rice at different roasting levels were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) using fingerprints combined with principal component analysis (PCA). GC-IMS and PCA could distinguish the different roasting levels of rice and the results showed that a total of 47 representative flavor compounds were detected in four samples from all roasting stages. The aroma components of roasted rice are mainly aldehydes and ketones, furans and pyrroles, as well as a large number of phenols, esters and alcohols, which make up the special aroma flavor of roasted rice. It can be seen that the flavor characteristics of roasted rice can be reflected more fully when the rice is roasted in medium (18 min), and can have more fruit wood, cream and roasted aromas. The PCA based on the signal intensity of the detected volatile compounds revealed effective differentiation of samples from different stages into comparatively independent spaces. Thus, the differences of volatile compounds from different roasting stages of rice were determined, and the flavor fingerprints of that can be successfully established using HS-GC-IMS and PCA.

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Section: Introductionmentioning

confidence: 99%

Evaluation of volatile flavor compounds in rice with different degrees of roasting based on GC-IMS and PCA analysis

WANG

Dou

et al. 2023

Food Sci. Technol

View full text Add to dashboard Cite

show abstract

“…Rice is the most important cereal crop worldwide in Asian countries because of its good taste and nutritional value (Murtaza et al, 2022;Munarko et al, 2022). Consumers pay more for premium products, so falsely marking geographical origins or adulteration can bring unfair economic advantage to fraudsters, which, on the other hand, undermines the credibility of the producers to consumers (Mongkontanawat et al, 2022;Lee et al, 2019).…”

Section: Introductionmentioning

confidence: 99%