Effect of storage time and temperature on volatile aroma compounds and physicochemical properties of rice | ผลของเวลาการเก็บรักษาและอุณหภูมิต่อสารหอมระเหยและคุณสมบัติทางเคมีกายภาพของข้าว
2008
Jirasak Kongkiattikajorn(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). School of Bioresources and Technology) E-mail:[email protected]
Storage affected to physicochemical properties of rice cv. Khao Dawk Mali. The pasting temperature of the samples stored at 25 deg C decreased over time while pasting temperature of the samples stored at 37 deg C increased over the storage time. The b value increased according to storage and the b value at 37 deg C was higher than the storage at 25 deg C. The storage of rice caused increasing in b value because of the increase brown pigments during storage. Brown pigments increasing provided an index for evaluating the intensity of browning reactions. The decrease of volatile compound, 2-acetyl-1-pyrroline (2-AP) and the increase of hexanal, contributed to the color and aroma of rice. Storage had a significant positive correlation with the b-value, pasting properties but had a negative correlation with 2-AP content. Lower storage temperature was considered to be used to preserve 2-AP of the aromatic rice during storage.
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Эту запись предоставил Kasetsart University