Use of Hydrogen-Rich water in rice milk preparation improves the nutritional and sensory properties of product

Abstract

The effect of using hydrogen-rich water (HRW) in the preparation of rice milk on the nutritional and sensorial properties was evaluated. The physicochemical parameters (pH, Eh7, titratable acidity), sensory properties (color), and minerals (ICP-MS), as well as amino acid (UPLC-ESI-MS/MS), sugar (HPLC-RID), and aroma (SPME–GC/MS) profiles, of four varieties of rice and their milk and waste were examined using Principal Component Analysis (PCA). Results showed that the profile of minerals, sugars, amino acids, and aroma was affected by the use of HRW. HRW-treated milk showed an increase in some essential minerals (Na, Mg, K, Ca, and Se) in some rice varieties. While HRW application enhanced the levels of desirable aroma compounds in milk but not the undesirable ones. This use of HRW allowed to increase in some essential amino acids (Ile, Leu, and Met) in HRW-treated rice milk samples.