Nghiên cứu sự thay đổi cấu tử thơm 2-ap và các chất bay hơi khác trong quy trình chế biến bún từ gạo

• Ngôn ngữ: vie
• Ký hiệu phân loại: 633 Field and plantation crops
• Thông tin xuất bản: Khoa học và Phát triển, 2012
• Mô tả vật lý: 730-737
• Bộ sưu tập: Metadata
• ID: 637120

Tóm tắt

Vermicelli is the traditional dish of Vietnam which is the main material to prepare "Hue Beef rice vermicelli" (Bun bo Hue), a very famous specialty originated from Hue city, the former imperial capital of Vietnam. Flavor and taste are important attributes of vermicelli. This study was carried out to determine the change in 2-AP and other volatile compounds as influenced by different durations of soaking rice in water during vermicelli processing. In order to identify and quantify the amount of 2-AP and other volatile compounds 2-AP extracted from pandan leaves was used as standard. Results indicated that 2-AP and other volatile compounds clearly changed in the vermicelli processing process and soaking for 12 hours was recommended.