Author/Authors :
Hosni, Hanisa Malaysian Agricultural Research and Development Institute (MARDI) - Pusat Penyelidikan Padi dan Tanaman Industri, Malaysia , Mirad, Razali Malaysian Agricultural Research and Development Institute (MARDI) - Pusat Penyelidikan Sumber Strategik, Malaysia , Saleh, Rosalizan Md. Malaysian Agricultural Research and Development Institute (MARDI) - Pusat Penyelidikan Padi dan Tanaman Industri, Malaysia , Said, Wahid MARDI Cameron Highlands - Pengurusan Stesen, Malaysia , Ramli, Asfaliza Malaysian Agricultural Research and Development Institute (MARDI) - Pusat Penyelidikan Padi dan Tanaman Industri, Malaysia , Abdullah, Engku Hasmah Engku Malaysian Agricultural Research and Development Institute (MARDI) - Pusat Penyelidikan Padi dan Tanaman Industri, Malaysia , Ramli, Noor Amin Malaysian Agricultural Research and Development Institute (MARDI) - Pusat Penyelidikan Padi dan Tanaman Industri, Malaysia
Abstract :
Investigations on the main compound of aroma rice, which is 2-Acetyl-1-pyrroline (2-AP), treated under different drying temperatures and milling degree was carried out. The results showed that the 2-AP was higher when paddy dried at 45°C, compared to 40°C and 50°C. The compound was extracted and absorbed using Solid Phase-Micro Extraction (SPME) fiber and analysed with gas chromatography-mass spectrometry (GC-MS). Milling degree is determined by percent of bran removal. High bran removal means higher milling degree. The finding showed that the 2-AP was higher in rice with higher percent bran removal.
Keywords :
Keywords: Drying , milling degree , 2 , Acetyl , 1 , pyrroline , aroma rice , bran removal
