Volatile Compounds, Sensory Profile and Phenolic Compounds in Fermented Rice Bran

Ardiansyah, Ardiansyah and Nada, Annisa and Rahmawati, Nuraini Tiara Indah and Oktriani, Annisa and David, Wahyudi and Astuti, Rizki Maryam and Handoko, Dody Dwi and Kusbiantoro, Bram and Budijanto, Slamet and Shirakawa, Hitoshi (2021) Volatile Compounds, Sensory Profile and Phenolic Compounds in Fermented Rice Bran. Plants, 10 (6). p. 1073. ISSN 2223-7747

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Official URL: https://www.mdpi.com/2223-7747/10/6/1073


Rice bran (RB), a by-product of the rice milling process, is a rich source of bioactive compounds. Current studies have suggested that fermentation can enhance the bioactivities of RB. This study is aimed to analyse the volatile compounds and sensory profile of fermented RB from two cultivars (Inpari 30 and Cempo Ireng) that are well-known in Indonesia, as well as to measure total phenolic content (TPC) and antioxidant activity. Volatile compounds of fermented RB were analyzed using gas chromatography-mass spectrometry combined with headspace-solid phase microextraction. The optimum TPC and antioxidant activity were observed after 72 h fermentation of RB. The 55 volatile compounds were identified in fermented and non-fermented RB. They were classified into alcohols, aldehydes, acids, ketones, phenols, esters, benzene, terpenes, furans, lactone, pyridines, pyrazines, and thiazoles. Volatile compounds were significantly different among the varieties. The sensory analysis showed that the panelists could differentiate sensory profiles (color, taste, flavor, and texture) between the samples. Fermentation can enhance the acceptance of RB. These studies may provide opportunities to promote the production of fermented RB as a functional ingredient with enhanced bioactivity for health promotion

Item Type: Article
Uncontrolled Keywords: antioxidant activity; fermented rice bran; rice bran; sensory profile; volatile compounds
Subjects: Food Science and Technology
Food Science and Technology > Analisis Sensori
Divisions: Fakultas Teknik dan Ilmu Komputer > Program Studi Ilmu dan Teknologi Pangan
Depositing User: Ahmad Yani
Date Deposited: 20 Jan 2022 03:48
Last Modified: 20 Jan 2022 03:48
URI: http://repository.bakrie.ac.id/id/eprint/5634

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