Contribution of Starch Components to Flavor Formation in Instant Rice Products

被引：1
作者：
Jin Z. [1 ]
Ma R. [1 ,2 ]
Tian Y. [1 ,2 ]
机构：
[1] The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi
[2] School of Food Science and Technology, Jiangnan University, Wuxi
来源：
Journal of Food Science and Technology (China) | 2019年 / 37卷 / 01期
关键词：
Contribution; Flavor; Instant rice products; Mechanism; Starch;
D O I：
10.3969/j.issn.2095-6002.2019.01.001
中图分类号：
学科分类号：
摘要：
Instant rice products are a large group of convenient products and the flavor of these products is the important indicator for the evaluation.Starch, as one of the main components of rice products, is involved in their flavor formation and release. The common mechanism of the contribution of starch components to flavor was summarized.The role of starch components in the flavor formation and release for six main categories of instant rice products were exampled.These instant rice products included instant rice at room temperature, instant rice by extrusion, fermented rice cake, extruded rice noodles, and rice dumpling.The trend in research and development of the contribution of starch to flavor is put forward in order to provide important scientific basis for the development of instant rice products with high quality. © 2019, Editorial Department of Journal of Food Science and Technology. All right reserved.
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页码：1 / 9
页数：8
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