Effect of Yeast Fermentation on Volatile Flavor Substances and Nutritional Properties of Rice Bran

LIAO Juan; YIN Zhihua; LI Jiayu; YANG Tao

doi:10.13386/j.issn1002-0306.2023010169

Volume 44 Issue 22

Nov. 2023

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Science and Technology of Food Industry > 2023 > 44(22): 266-274. > DOI: 10.13386/j.issn1002-0306.2023010169

LIAO Juan, YIN Zhihua, LI Jiayu, et al. Effect of Yeast Fermentation on Volatile Flavor Substances and Nutritional Properties of Rice Bran[J]. Science and Technology of Food Industry, 2023, 44(22): 266−274. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023010169.

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Effect of Yeast Fermentation on Volatile Flavor Substances and Nutritional Properties of Rice Bran

LIAO Juan^{1, 2,},
YIN Zhihua^{1, 2},
LI Jiayu^{1, 2},
YANG Tao^{1, 2, ,}

1.
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
2.
National Engineering Research Center for Deep Processing of Rice and By-products, Changsha 410004, China

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Received Date: February 01, 2023
Available Online: September 17, 2023

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Abstract

Abstract

To investigate the effect of yeast fermentation on the flavor as well as nutritional properties of rice bran. In this study, volatile flavor substances of rice bran at different fermentation periods (0, 12, 18, 24 and 30 h) were identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry, key volatile substances affecting the flavor of rice bran before and after fermentation were determined by orthogonal partial least squares analysis, and finally a comprehensive sensory evaluation of fermented rice bran was carried out and the changes of its nutritional composition by the optimal time of fermentation were compared. The results showed that the content and types of volatile substances of rice bran changed significantly during the fermentation process, the content of aldehydes in unfermented rice bran accounted for 35.99% and the content of alcohols accounted for 14.21%, and the content of aldehydes decreased to 5.52% and the content of alcohols increased to 60.87% at 30 h of fermentation. Among them, there were 15 key volatile substances. In the sensory evaluation, there was a significant (P<0.05, P<0.01) correlation between key volatile substances and rice bran aroma, and the sensory score of rice bran improved after fermentation, and the best sensory score was obtained for rice bran fermented for 18 h. Nonanal and ethyl nonanoate had the most significant (P<0.01) effects on the overall score of rice bran. In terms of nutritional composition, the protein content of yeast fermented rice bran flour was improved by 38.41% and the fiber content was improved by 18.21%. It indicated that yeast fermentation could not only effectively improve the flavor of rice bran, but also enhance the nutritional properties of rice bran flour as a food ingredient.
- rice bran,
- fermentation,
- volatile flavor substances,
- gas chromatography-mass spectrometry,
- sensory evaluation

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References (36)

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