Structural Changes in Cooked Rice Treated with Cooling-Reheating Process and Coconut Milk Addition as Observed With FT-IR and 13C NMR

Structural Changes in Cooked Rice Treated with Cooling-Reheating Process and Coconut Milk Addition as Observed With FT-IR and 13C NMR

The molecular structural changes of food could be observed by the technique of FT-IR and 13C NMR spectroscopy. This research was aimed to study the structural changes in cooked rice treated with cooling-reheating process and coconut milk addition using FT-IR and 13C NMR. It was found that the coolin...

Full description

Bibliographic Details
Main Authors: Nuri Arum Anugrahati, Yudi Pranoto, Yustinus Marsono, Djagal Wiseso Marseno
Format: Article
Language:English
Published: Universitas Gadjah Mada 2017-03-01
Series:Agritech
Subjects:
Coconut milk
cooked rice
spectroscopic method
Online Access:https://journal.ugm.ac.id/agritech/article/view/10669
id doaj-9cba2fe3c1b1434684447cafd6ff2118
record_format Article
spelling doaj-9cba2fe3c1b1434684447cafd6ff21182020-11-24T23:01:56ZengUniversitas Gadjah MadaAgritech0216-04552527-38252017-03-01371788110.22146/agritech.1066915524Structural Changes in Cooked Rice Treated with Cooling-Reheating Process and Coconut Milk Addition as Observed With FT-IR and 13C NMRNuri Arum Anugrahati0Yudi Pranoto1Yustinus Marsono2Djagal Wiseso Marseno3Department of Food Technology, Faculty of Science and Technology, Pelita Harapan University, M.H. Thamrin Boulevard, Lippo Karawaci, Tangerang, Banten 15811Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281,Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281,Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281,The molecular structural changes of food could be observed by the technique of FT-IR and 13C NMR spectroscopy. This research was aimed to study the structural changes in cooked rice treated with cooling-reheating process and coconut milk addition using FT-IR and 13C NMR. It was found that the cooling-reheating process and addition of coconut milk cause several structural changes of cooked rice. The IR analysis showed the bands at 3,400, 2,900, 1,018 and 856 cm-1 changed due to the retrogradation during cooling process. The spectrum of 13C NMR showed the change of peaks at 100.28 and 100.10 ppm. These changes may be related to the addition of coconut milk during rice cooking.https://journal.ugm.ac.id/agritech/article/view/10669Coconut milkcooked ricespectroscopic method
collection DOAJ
language English
format Article
sources DOAJ
author Nuri Arum Anugrahati
Yudi Pranoto
Yustinus Marsono
Djagal Wiseso Marseno
spellingShingle Nuri Arum Anugrahati
Yudi Pranoto
Yustinus Marsono
Djagal Wiseso Marseno
Structural Changes in Cooked Rice Treated with Cooling-Reheating Process and Coconut Milk Addition as Observed With FT-IR and 13C NMR
Agritech
Coconut milk
cooked rice
spectroscopic method
author_facet Nuri Arum Anugrahati
Yudi Pranoto
Yustinus Marsono
Djagal Wiseso Marseno
author_sort Nuri Arum Anugrahati
title Structural Changes in Cooked Rice Treated with Cooling-Reheating Process and Coconut Milk Addition as Observed With FT-IR and 13C NMR
title_short Structural Changes in Cooked Rice Treated with Cooling-Reheating Process and Coconut Milk Addition as Observed With FT-IR and 13C NMR
title_full Structural Changes in Cooked Rice Treated with Cooling-Reheating Process and Coconut Milk Addition as Observed With FT-IR and 13C NMR
title_fullStr Structural Changes in Cooked Rice Treated with Cooling-Reheating Process and Coconut Milk Addition as Observed With FT-IR and 13C NMR
title_full_unstemmed Structural Changes in Cooked Rice Treated with Cooling-Reheating Process and Coconut Milk Addition as Observed With FT-IR and 13C NMR
title_sort structural changes in cooked rice treated with cooling-reheating process and coconut milk addition as observed with ft-ir and 13c nmr
publisher Universitas Gadjah Mada
series Agritech
issn 0216-0455
2527-3825
publishDate 2017-03-01
description The molecular structural changes of food could be observed by the technique of FT-IR and 13C NMR spectroscopy. This research was aimed to study the structural changes in cooked rice treated with cooling-reheating process and coconut milk addition using FT-IR and 13C NMR. It was found that the cooling-reheating process and addition of coconut milk cause several structural changes of cooked rice. The IR analysis showed the bands at 3,400, 2,900, 1,018 and 856 cm-1 changed due to the retrogradation during cooling process. The spectrum of 13C NMR showed the change of peaks at 100.28 and 100.10 ppm. These changes may be related to the addition of coconut milk during rice cooking.
topic Coconut milk
cooked rice
spectroscopic method
url https://journal.ugm.ac.id/agritech/article/view/10669
work_keys_str_mv AT nuriarumanugrahati structuralchangesincookedricetreatedwithcoolingreheatingprocessandcoconutmilkadditionasobservedwithftirand13cnmr
AT yudipranoto structuralchangesincookedricetreatedwithcoolingreheatingprocessandcoconutmilkadditionasobservedwithftirand13cnmr
AT yustinusmarsono structuralchangesincookedricetreatedwithcoolingreheatingprocessandcoconutmilkadditionasobservedwithftirand13cnmr
AT djagalwisesomarseno structuralchangesincookedricetreatedwithcoolingreheatingprocessandcoconutmilkadditionasobservedwithftirand13cnmr
_version_ 1725638247058505728

Similar Items