Affiliation:
1. College of Food Engineering Harbin University of Commerce Harbin People's Republic of China
2. College of Food Science and Engineering Nanjing University of Finance and Economics Nanjing People's Republic of China
Abstract
AbstractBACKGROUNDFermentation is known to enhance the nutritional profile and confer unique flavors to products. However, the resultant effects on stability and physicochemical properties remain unexplored.RESULTSThis study aims to elucidate the influence of fermentation on the stability and organoleptic characteristics of a rice protein beverage stabilized by carboxymethyl cellulose (CMC). The findings revealed that the average aggregate size escalated from 507 to 870 nm, concurrently exhibiting a significant increase in surface potential. The aggregation enhancement was substantiated by evident morphological changes and confocal laser scanning microscopical (CLSM) observations. A negative correlation was discerned between the physical stability of the beverage and fermentation duration. Moreover, flavor analysis of the beverage post a 3 h fermentation period highlighted an increase in aromatic ester compounds, thereby intensifying the aroma.CONCLUSIONThe study corroborates that fermentation can detrimentally influence product stability while concurrently improving its flavor profile. By establishing a mix ratio of 10:1 for rice protein and CMC and forming a relatively stable system through electrostatic interaction at a pH of 5.4, a flavorful rice protein beverage can be derived post 3 h‐fermentation process. These findings offer insights into the impact of varying fermentation durations on the stability and flavor of polysaccharide‐based rice protein beverages. © 2023 Society of Chemical Industry.
Funder
National Key Research and Development Program of China
National Natural Science Foundation of China
Priority Academic Program Development of Jiangsu Higher Education Institutions
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology