{"title":"超临界二氧化碳去除脂质对印度糙米颜色、烹饪特性、质地特性和uhplc - qtof - ims代谢物的影响","authors":"Arun Kumar, Swasti Mudgal, Ishika Jain, Narpinder Singh","doi":"10.1002/cche.10843","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background and Objectives</h3>\n \n <p>The study investigated the effect of lipid extraction by using the supercritical carbon dioxide (sCO<sub>2</sub>) process from brown rice (BR) of different Indian rice varieties (PB386, PB3, PB1121, PB1637, PR122, PR123, PR129, and PR113). BR was evaluated for color, pasting, cooking, and textural properties. UHPLC-QToF-IMS analysis was also carried out to make a comparison in fatty, phenolic, and amino acid profiles between BR of different varieties.</p>\n </section>\n \n <section>\n \n <h3> Findings</h3>\n \n <p>Defatted BR (DBR) from all varieties exhibited increased <i>L</i>* (Lightness) while lower <i>a</i>* (redness to greenness) and <i>b</i>* (yellowness to blueness) than BR. Cooking time and hardness decreased, and water uptake increased in both types of DBR. Defatting of BR increased peak viscosity while it decreased pasting temperature in all the varieties. Fatty acids and phenolic acids compounds decreased while minor increases in amino acids were observed on defatting in all the varieties.</p>\n </section>\n \n <section>\n \n <h3> Conclusion</h3>\n \n <p>Therefore, sCO<sub>2</sub> extraction was observed as a promising alternative to conventional methods like polishing to enhance the organoleptic and nutritional quality of the rice.</p>\n </section>\n </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"53-63"},"PeriodicalIF":2.2000,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Impact of lipids removal on the color, cooking characteristics, textural properties, and UHPLC-QToF-IMS-based metabolites of Indian brown rice using supercritical carbon dioxide\",\"authors\":\"Arun Kumar, Swasti Mudgal, Ishika Jain, Narpinder Singh\",\"doi\":\"10.1002/cche.10843\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Background and Objectives</h3>\\n \\n <p>The study investigated the effect of lipid extraction by using the supercritical carbon dioxide (sCO<sub>2</sub>) process from brown rice (BR) of different Indian rice varieties (PB386, PB3, PB1121, PB1637, PR122, PR123, PR129, and PR113). BR was evaluated for color, pasting, cooking, and textural properties. UHPLC-QToF-IMS analysis was also carried out to make a comparison in fatty, phenolic, and amino acid profiles between BR of different varieties.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Findings</h3>\\n \\n <p>Defatted BR (DBR) from all varieties exhibited increased <i>L</i>* (Lightness) while lower <i>a</i>* (redness to greenness) and <i>b</i>* (yellowness to blueness) than BR. Cooking time and hardness decreased, and water uptake increased in both types of DBR. Defatting of BR increased peak viscosity while it decreased pasting temperature in all the varieties. Fatty acids and phenolic acids compounds decreased while minor increases in amino acids were observed on defatting in all the varieties.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Conclusion</h3>\\n \\n <p>Therefore, sCO<sub>2</sub> extraction was observed as a promising alternative to conventional methods like polishing to enhance the organoleptic and nutritional quality of the rice.</p>\\n </section>\\n </div>\",\"PeriodicalId\":9807,\"journal\":{\"name\":\"Cereal Chemistry\",\"volume\":\"102 1\",\"pages\":\"53-63\"},\"PeriodicalIF\":2.2000,\"publicationDate\":\"2024-11-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Cereal Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/cche.10843\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cereal Chemistry","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/cche.10843","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Impact of lipids removal on the color, cooking characteristics, textural properties, and UHPLC-QToF-IMS-based metabolites of Indian brown rice using supercritical carbon dioxide
Background and Objectives
The study investigated the effect of lipid extraction by using the supercritical carbon dioxide (sCO2) process from brown rice (BR) of different Indian rice varieties (PB386, PB3, PB1121, PB1637, PR122, PR123, PR129, and PR113). BR was evaluated for color, pasting, cooking, and textural properties. UHPLC-QToF-IMS analysis was also carried out to make a comparison in fatty, phenolic, and amino acid profiles between BR of different varieties.
Findings
Defatted BR (DBR) from all varieties exhibited increased L* (Lightness) while lower a* (redness to greenness) and b* (yellowness to blueness) than BR. Cooking time and hardness decreased, and water uptake increased in both types of DBR. Defatting of BR increased peak viscosity while it decreased pasting temperature in all the varieties. Fatty acids and phenolic acids compounds decreased while minor increases in amino acids were observed on defatting in all the varieties.
Conclusion
Therefore, sCO2 extraction was observed as a promising alternative to conventional methods like polishing to enhance the organoleptic and nutritional quality of the rice.
期刊介绍：
Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers.
The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
