Effect of Lactic Acid Bacteria Fermentation on Quality, Flavour and Antioxidant Activity of Rice Milk
In order to explore the effects of lactic acid bacteria fermentation on the quality, flavour and antioxidant activity of rice milk, different rice varieties (black rice, red rice and brown rice), auxiliary ingredients (milk powder and sucrose) and lactic acid bacteria were used to produce rice milk...
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The editorial department of Science and Technology of Food Industry
2025-02-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030251 |
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| author | Xiaomei GAO Yong SUI Zhenzhou ZHU Shuyi LI Lei ZHOU Jianbin SHI Tian XIONG Fang CAI Xin MEI |
| author_facet | Xiaomei GAO Yong SUI Zhenzhou ZHU Shuyi LI Lei ZHOU Jianbin SHI Tian XIONG Fang CAI Xin MEI |
| author_sort | Xiaomei GAO |
| collection | DOAJ |
| description | In order to explore the effects of lactic acid bacteria fermentation on the quality, flavour and antioxidant activity of rice milk, different rice varieties (black rice, red rice and brown rice), auxiliary ingredients (milk powder and sucrose) and lactic acid bacteria were used to produce rice milk in this study. The stability, protein content, reducing sugar content, total phenolic content, DPPH· and ABTS+· scavenging activity, and volatile flavor compounds of fermented and non-fermented rice milk were evaluated. The results showed that the acidity, protein content, total phenolic content and antioxidant activity of rice milk increased significantly after fermentation by lactic acid bacteria, while the pH, soluble solids and reducing sugar content decreased significantly (P<0.05), and the centrifugal precipitation rate did not change significantly. The results of gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose) analyses showed that the types and contents of flavouring substances were significantly higher in the rice milk fermented by lactic acid bacteria compared to the control. The contents of n-hexanol and benzaldehyde, which were the main aroma components of rice milk increased by 0.23%~2.42% and 0.11%~0.72%, respectively. And the rice milk fermented by lactic acid bacteria had a unique fermented flavour. The results of this study could provide a theoretical basis for the in-depth understanding of the effects of lactic acid bacteria fermentation on the quality, antioxidant activity and volatile flavour substances of rice milk. |
| format | Article |
| id | doaj-art-dcce344c58474bc9a38d96064648c986 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-dcce344c58474bc9a38d96064648c9862025-02-08T08:06:20ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-02-0146412713510.13386/j.issn1002-0306.20240302512024030251-4Effect of Lactic Acid Bacteria Fermentation on Quality, Flavour and Antioxidant Activity of Rice MilkXiaomei GAO0Yong SUI1Zhenzhou ZHU2Shuyi LI3Lei ZHOU4Jianbin SHI5Tian XIONG6Fang CAI7Xin MEI8Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs/Institute of Agro-product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, ChinaKey Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs/Institute of Agro-product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, ChinaSchool of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University/National R&D Center for Se-rich Agricultural Products Processing Technology/Hubei Engineering Technology Research Center for Deep Processing of Green Se-rich Agricultural Products, Wuhan 430023, ChinaSchool of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University/National R&D Center for Se-rich Agricultural Products Processing Technology/Hubei Engineering Technology Research Center for Deep Processing of Green Se-rich Agricultural Products, Wuhan 430023, ChinaKey Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs/Institute of Agro-product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, ChinaKey Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs/Institute of Agro-product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, ChinaKey Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs/Institute of Agro-product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, ChinaKey Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs/Institute of Agro-product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, ChinaKey Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs/Institute of Agro-product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, ChinaIn order to explore the effects of lactic acid bacteria fermentation on the quality, flavour and antioxidant activity of rice milk, different rice varieties (black rice, red rice and brown rice), auxiliary ingredients (milk powder and sucrose) and lactic acid bacteria were used to produce rice milk in this study. The stability, protein content, reducing sugar content, total phenolic content, DPPH· and ABTS+· scavenging activity, and volatile flavor compounds of fermented and non-fermented rice milk were evaluated. The results showed that the acidity, protein content, total phenolic content and antioxidant activity of rice milk increased significantly after fermentation by lactic acid bacteria, while the pH, soluble solids and reducing sugar content decreased significantly (P<0.05), and the centrifugal precipitation rate did not change significantly. The results of gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose) analyses showed that the types and contents of flavouring substances were significantly higher in the rice milk fermented by lactic acid bacteria compared to the control. The contents of n-hexanol and benzaldehyde, which were the main aroma components of rice milk increased by 0.23%~2.42% and 0.11%~0.72%, respectively. And the rice milk fermented by lactic acid bacteria had a unique fermented flavour. The results of this study could provide a theoretical basis for the in-depth understanding of the effects of lactic acid bacteria fermentation on the quality, antioxidant activity and volatile flavour substances of rice milk.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030251rice milklactic acid bacteria fermentationnutritionflavourantioxidant activity |
| spellingShingle | Xiaomei GAO Yong SUI Zhenzhou ZHU Shuyi LI Lei ZHOU Jianbin SHI Tian XIONG Fang CAI Xin MEI Effect of Lactic Acid Bacteria Fermentation on Quality, Flavour and Antioxidant Activity of Rice Milk Shipin gongye ke-ji rice milk lactic acid bacteria fermentation nutrition flavour antioxidant activity |
| title | Effect of Lactic Acid Bacteria Fermentation on Quality, Flavour and Antioxidant Activity of Rice Milk |
| title_full | Effect of Lactic Acid Bacteria Fermentation on Quality, Flavour and Antioxidant Activity of Rice Milk |
| title_fullStr | Effect of Lactic Acid Bacteria Fermentation on Quality, Flavour and Antioxidant Activity of Rice Milk |
| title_full_unstemmed | Effect of Lactic Acid Bacteria Fermentation on Quality, Flavour and Antioxidant Activity of Rice Milk |
| title_short | Effect of Lactic Acid Bacteria Fermentation on Quality, Flavour and Antioxidant Activity of Rice Milk |
| title_sort | effect of lactic acid bacteria fermentation on quality flavour and antioxidant activity of rice milk |
| topic | rice milk lactic acid bacteria fermentation nutrition flavour antioxidant activity |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030251 |
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