Elucidation of chemosensory and neurophysiological approaches of rice (Oryza sativa L.) bran foods with sugar substitutes through permutation and machine learning-assisted screening methods

Abstract

This study aimed to examine the physicochemical and chemosensory properties and neurophysiological intake response of rice bran cookies. In physicochemical and chemosensory properties, various concentrations of RB (0 %, 2 %, 4 %, 6 %, and 8 %) prepared with sugar substitutes. γ-Oryzanol, antioxidant activity, taste patterns, and volatile compounds were evaluated. Based on these parameters, the optimal intake concentration was identified as the 8 % rice bran cookie with the sugar substitute. For the neurophysiological assement, mental status was evaluated using an electroencephalogram (EEG) and standardized low-resolution electromagnetic tomography (s-LORETA). EEG analysis included nine wave types, among which theta, alpha, and slow-alpha waves increased in most brain regions following the consumption of the 8 % RB cookie. s-LORETA results showed activation of the superior temporal gyrus in the alpha band after intake, which may be associated with a state of relaxation. This study provides fundamental data supporting the potential utilization of RB in functional food development.