Volatile Compound Profiling and Quality Assessment of Sweet Fermented High-Amylose Rice: A Comparative GC-MS Analysis with Traditional Glutinous Rice Fermentation

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dc.contributor.authorKamonwan Chucheep
dc.contributor.authorN. Siriwong
dc.contributor.authorZee Wei Lai
dc.contributor.authorNaree Phanchindawan
dc.date.accessioned2026-05-08T19:26:32Z
dc.date.issued2026-3-11
dc.description.abstract: 3.30 vs. 5.20 μg/mL, representing 36% improvement). Degree of gelatinization analysis validated comparable starch gelatinization (32.5-40.1%) despite different cooking methods, confirming volatile differences arose from rice variety rather than processing. These findings demonstrate high-amylose LPC rice as a promising fermented food substrate offering enhanced nutritional properties and volatile compound profiles through traditional fermentation.
dc.identifier.doi10.3390/molecules31060937
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/20660
dc.publisherMolecules
dc.subjectGABA and Rice Research
dc.subjectProbiotics and Fermented Foods
dc.subjectFood composition and properties
dc.titleVolatile Compound Profiling and Quality Assessment of Sweet Fermented High-Amylose Rice: A Comparative GC-MS Analysis with Traditional Glutinous Rice Fermentation
dc.typeArticle

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