JOURNAL OF FOOD PROCESSING AND PRESERVATION
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2020
·Vol. 45
·期 1
·e14994
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IF 1.405
Ying Sun,Rongxin Miao,Lina Guan
The purpose of this paper is to investigate the effect of partial substitution of wheat flour with germinated brown rice flour (GBRF) (0%, 30%, 40%, 50%, 60%, and 70%) on the volatiles, sensory properties, and characteristics analysis of steamed bread. A total of 14 volatiles were detected in all samples. The obtained results showed differences in the volatile composition of the different substitutions of steamed bread. Compared to control (0% GBRF), add GBRF to improve the flavor and odor of China steamed bread, particularly, ethanol, 2-pentylfuran, and benzaldehyde characteristic rice volatile compounds increased significantly. When the proportion of GBRF without more than 50%, the steamed bread revealed a reduction of the overall acceptability, but it was still acceptable (total score > 85). It was noteworthy that the taste of CSB was positively correlated with their levels of benzaldehyde; the sensory total score was negatively correlated with styrene, 2-octanone. Increased addition of GBRF increased the hardness, while decreasing the specific volume. GBRF can be used in CSB up to 50% with wheat flour to improve the flavor and shape of CSB without compromising eating quality. Practical applications Addition of GBRF diversifies wheat flour products with certain modification on nutritional qualities and steamed bread flavor, therefore, could expand GBRF in overall food applications. These findings could provide some insights for industrial research and development using GBR for novel staple foods. It may stimulate further interest in using GBR for novel product development.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
Food Science and Human Wellness
·
2024
·
IF 5.6
Mengyang Liu,Xinping Lin,Jing Yang,Xu Yan,Chaofan Ji,Huipeng Liang,Sufang Zhang,Liang Dong
This study investigated the effects of salt (3 % and 6 %, m/m ) and rice flour (10 % and 20 %, m/m ) addition in sour meat, a traditional Chinese fermented meat. It was found that salt has greater effect than rice flour addition in spontaneous fermentation. Low-salt groups had lower pH and higher titratable total acid. In the low-salt groups, the dominant genera were Lactobacillus and Lactococcus , whereas Staphylococcus , Weissella , and Tetragenococcus were dominant in the high-salt groups. Higher total free amino acids and essential amino acids, organic acids, hexanoic acid ethyl ester and octanoic acid ethyl ester were found in the low-salt groups. The RDA analysis revealed that Lactococcus was closely related to product quality, with the S3F10 (3 % salt and 10 % rice flour) group outperforming the others in the sensory evaluation. Therefore, 3 % salt and 10 % rice flour were considered more appropriate for the production of healthy and tasty fermented sour meats.
研究领域:
食品科学
·
微生物学
·
发酵技术
✓ 已验证
DOI
高影响因子
Biosensors-Basel
·
2024
·Vol. 14
·期 7
·347
·
IF 4.9
Qi Sun,Yuting Zhou,Miaomiao Ma,Fuyan Zhang,Shuang Li,Zhuoer Chen,Yu Fang,Tao Le,Fuguo Xing
This study aimed to develop a novel fluorescent aptasensor for the quantitative detection of zearalenone (ZEN), addressing the limitations of conventional detection techniques in terms of speed, sensitivity, and ease of use. Nitrogen-doped carbon dots (N-CDs) were synthesized via the hydrothermal method, resulting in spherical particles with a diameter of 3.25 nm. These N-CDs demonstrated high water solubility and emitted a bright blue light at 440 nm when excited at 355 nm. The fluorescence of N-CDs was quenched by dispersed gold nanoparticles (AuNPs) through the inner filter effect, while aggregated AuNPs induced by NaCl did not affect the fluorescence of N-CDs. The aptamer could protect AuNPs from NaCl-induced aggregation, but the presence of ZEN weakened this protective effect. Based on this principle, optimal conditions for ZEN detection included 57 mM NaCl, 12.5 nM aptamer concentration, incubation of AuNPs with NaCl for 15 min in Tris-EDTA(TE) buffer, and incubation of aptamer with ZEN and NaCl for 30 min. Under these optimized conditions, the “signal-on” fluorescent aptasensor for ZEN detection showed a linear range of 0.25 to 200 ng/mL with a low detection limit of 0.0875 ng/mL. Furthermore, the developed aptasensor exhibited excellent specificity and could rapidly detect ZEN in corn flour samples or corn oil, achieving satisfactory recovery rates ranging from 84.7% to 108.6%. Therefore, this study presents an economical, convenient, sensitive, and rapid method for accurately quantifying ZEN in cereal products.
研究领域:
分析化学
·
食品科学
·
纳米技术
·
毒理学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）