Effects of steam explosion-modified rice bran dietary fiber on volatile flavor compounds retention and release of red date-flavored naan (ethnic specialty food of Xinjiang) during storage

This study explored the effects of steam explosion-modified rice bran dietary fiber (S-RBDF) on red date-flavored naan quality and flavor characteristics. The results revealed that the rheological properties of the dough were improved with the incremental addition of S-RBDF (0–5%). The microstructure revealed that adding an appropriate amount of S-RBDF (1–5%) enabled more starch granules to be embedded in the dough network. Notably, the addition of 5% S-RBDF resulted in naan with an optimum specific volume and texture, which consumers preferred. Additionally, gas chromatography–mass spectrometry analysis showed that adding S-RBDF to naan contributed to the retention and sustained release of pleasant volatile compounds (e.g. red date flavor, etc.), while inhibiting the development of unpleasant volatile compounds by delaying the oxidation and decomposition of lipids and preserving the antioxidant phenolic compounds, thus contributing to flavor maintenance of naan during storage. Overall, these results provided a foundation for developing high-quality flavored naan. [Display omitted] •Appropriate amount of S-RBDF improved the viscoelasticity and gluten network structure of dough.•The red date-flavored naan added with 5% S-RBDF showed the best bakery performance.•S-RBDF exhibited a beneficial impact on the flavor profile of naan during storage.•S-RBDF contributed to the retention and sustained release of red date flavor compounds.•S-RBDF inhibited the formation of unpleasant volatile compounds by delaying lipid oxidation.