Nuclear Magnetic Resonance (NMR) Studies of the Effect of Erythritol on Water-Retaining Property of Brown Rice Bread during Storag

doi:10.7506/spkx1002-6630-201506050

Abstract

Abstract:

The effect of erythritol on water-retaining property of brown rice bread during storage was studied by measuring
relaxation time, peak area and water activity using low-field nuclear magnetic resonance (NMR) and magnetic resonance
imaging (MRI). Results showed that the bound water (T21) of bread was stable, while the immobilized water (T22) and free
water (T23) were dwindling. Compared with sugar bread, erythritol incorporated bread had higher water content and lower
water activity. MRI also suggested that erythritol incorporated bread had a better water-retaining property.

Key words: nuclear magnetic resonance (NMR), erythritol, magnetic resonance imaging (MRI), relaxation time, brown bread, water-retaining property

CLC Number:

TS207.3

YANG Liu, CHEN Yufei, ZHANG Yi. Nuclear Magnetic Resonance (NMR) Studies of the Effect of Erythritol on Water-Retaining Property of Brown Rice Bread during Storag[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201506050.

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Nuclear Magnetic Resonance (NMR) Studies of the Effect of Erythritol on Water-Retaining Property of Brown Rice Bread during Storag

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