2019 年 25 巻 4 号 p. 577-585
Pandan leaf extract, a major source of 2-acetyl-1-pyrroline (2AP), encapsulated in rice starch aggregates was investigated to improve shelf life for its pleasant flavor and color by spray drying a mixture of non-glutinous or glutinous rice starch, gum acacia, and fresh pandan leaf extract under various conditions. An increase in the amount of pandan leaf extract resulted in a darker green color with a larger amount of chlorophyll. Scanning electron microscopy observation revealed that the microstructure of the product consisted of spheres with an average diameter of 34.14–50.98 µm. The spray dry process, which comprises high temperature treatment of the mixture matrices, caused a change in the pasting properties, as compared with native starch. Quantitative determination of 2AP realized using headspace SPME-GC-MS-SIM revealed that rice starch aggregates are able to entrap 2AP. Encapsulated 2AP was released into the headspace with rice starch gelatinization.
