The Effect of Microwave Heating of Pandanus Leaves with Vacuum Dried Non-Aromatic Milled Rice on Consumer Acceptability of Cooked Rice

V. Jeevaratnam, N. Dharmasena
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Abstract

The aroma of cooked rice is contributed mainly by the compound 2-acetyl-1-pyrroline (2-AP) and it is also found in aromatic Pandanus leaves (Pandanus amaryllifolius). Therefore, this experiment was conducted to investigate a physical mechanism of transferring 2-AP from Pandanus leaves to non-aromatic polished rice. Milled Samba rice (medium/ bold) grains were vacuum dried for 24 hours to remove moisture and develop a porous structure on the grain. Then the rice samples were mixed with Pandanus leaves and microwaved for predetermined times in sealed bags to 65°C to explode oil glands and release 2-AP. After three weeks of chemical exchange time in bags, the consumer acceptability was tested based on preference. The results revealed that the consumer acceptability of rice could be significantly increased with appropriate microwave heating time. Data has shown that the mean acceptability rank value of 3.47 with 45 minutes microwaving (about 65°C) against the rank mean of 1.4 for the control in a five-point hedonic test. However, the increase of microwaving time above the optimum level produced an unpleasant aroma in rice and decreased the acceptability. Therefore, this physical treatment could be used to increase the palatability and acceptability of non-aromatic rice.
微波加热香豆叶与真空干燥无香精米对煮熟米饭消费者接受度的影响
熟米的香气主要由化合物2-乙酰基-1-吡咯啉(2-AP)贡献,在香豆叶(Pandanus amaryllifolius)中也发现了这种化合物。因此,本试验旨在探讨2-AP从香豆叶向非芳香精米转移的物理机制。碾碎的桑巴米(中等/粗大)谷物真空干燥24小时,以去除水分并在谷物上形成多孔结构。然后将大米样品与Pandanus叶子混合,在密封袋中加热至65°C,以爆炸油腺并释放2-AP。经过三周的化学物质在袋子里的交换时间,消费者的接受程度是基于偏好的测试。结果表明,适当的微波加热时间可显著提高大米的消费者接受度。数据表明,在5点享乐测试中,微波45分钟(约65°C)的平均可接受等级值为3.47,而对照组的平均可接受等级值为1.4。然而,微波时间超过最佳水平后,大米产生难闻的香气,降低了接受度。因此,这种物理处理可以提高非芳香大米的适口性和可接受性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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