Abstract：
:The effects of cooling rate (CR) on retrograded nucleation of rice starch-aromatic molecule complexes were evaluated. Six aromatic molecules (hexanal, 1-octen-3-ol, γ-decalactone, guaiacol, 2, 3-butanedione, and 2-acetyl-1-pyrroline) were chosen to represent the typical aromas in cooked rice. Differential scanning calorimetry results showed that increased CR from 0.34 to 3.04 °C/min led to reduced enthalpy change (ΔH) (in 2-acetyl-1-pyrroline from 2.08 to 1.40 J/g), reduced Tp (in 2-acetyl-1-pyrroline 100.91 to 98.29 °C whereas in 2,3-butanedione it remained almost constant) and increased Tc-To (but fluctuating in γ-decalactone) (p < 0.05). These results indicate that the nucleation forming at higher CR were more thermally unstable, less perfect, and more heterogeneous. X-ray diffraction analysis further indicated that nucleation forming at high CR was looser and with lower relative crystallinity (in 2-acetyl-1-pyrroline decreased from 2.18% to 1.00%) (p < 0.05). These results may aid the development of procedures for more effective preservation of aromatic molecules in cooked rice.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ma R,Tian Y,Chen L,Cai C,Jin Zdoi
10.1016/j.foodchem.2019.05.077subject
Has Abstractpub_date
2019-10-01 00:00:00pages
179-186eissn
0308-8146issn
1873-7072pii
S0308-8146(19)30873-8journal_volume
294pub_type
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