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Author Kongkiattikajorn, Jirasak
Alternative Author Kasetsart University
TitleEffect of storage time and temperature on volatile aroma compounds and physicochemical properties of rice/Jirasak Kongkiattikajorn
Alternative Titleผลของเวลาการเก็บรักษาและอุณหภูมิต่อสารหอมระเหยและคุณสมบัติทางเคมีกายภาพของข้าว
ImprintBangkok : Kasetsart University, 2008
Call# FOOD 6278

CALL # Volume Number Month Year Barcode Status

JournalThe Proceedings of 46th Kasetsart University Annual Conference; No.5, Subject: Science, 29 January - 1 February 2008 / Organized by Kasetsart University ... [et al.]
AbstractStorage affected to physicochemical properties of rice cv. Khao Dawk Mali. The pasting temperature of the samples stored at 25 degree C decreased over time while pasting temperature of the samples stored at 37 degree C increased over the storage time. The b value increased according to stored and the b value at 37 degree C was higher than the storage at 25 degree 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.
Descript709 p. ; 478-485
Subjectrice--storage time