dc.contributor.author |
Faridah Yahya |
|
dc.date.accessioned |
2013-12-18T07:23:34Z |
|
dc.date.available |
2013-12-18T07:23:34Z |
|
dc.date.issued |
2011-10 |
|
dc.identifier.uri |
http://dspace.psnz.umt.edu.my/xmlui/handle/123456789/2725 |
|
dc.description.abstract |
Supercritical carbon dioxide (SC-C02) and Soxhlet extraction using hexane as solvent were used to extract 2-acetyl-1-pyrroline (2-AP) from Pandan leaves. The effect of different
extraction pre-treatments, such as particle size and drying on the extraction yield and concentration of 2-AP were investigated. The identification and quantification of 2-AP
were carried out by gas chromatography-mass spectrometry and gas chromatography-flame ionization detector, respectively. This work aims to provide an understanding of the phenomena that occur during cooking and storage; typically on the changes of 2-AP absorption when cooking rice grains with Pandan leaves. The parameters investigated were cooking method of excess and optimal water conditions. |
en_US |
dc.language.iso |
en |
en_US |
dc.publisher |
United Kingdom : University of Birmingham |
en_US |
dc.subject |
SB 191 .R5 F3 2011 |
en_US |
dc.subject |
Faridah Yahya |
en_US |
dc.subject |
Tesis University of Birmingham 2011 |
en_US |
dc.subject |
Rice -- Storage |
en_US |
dc.title |
Extraction of aroma compound from pandan leaf and use of the compound to enhance rice flavour |
en_US |
dc.type |
Thesis |
en_US |