Ad. Semwal et al., FLAVOR DEGRADATION IN DEHYDRATED CONVENIENCE FOODS - CHANGES IN CARBONYLS IN QUICK-COOKING RICE AND BENGALGRAM DHAL, Food chemistry, 57(2), 1996, pp. 233-239
The carbonyl profiles of quick-cooking rice and Bengalgram (Cicer arie
tinum) dhal are reported. Freshly processed rice contained formaldehyd
e, acetaldehyde, acetone, butanal and hexanal, while freshly processed
Bengalgram dhal contained 2,4-decadienals, propanal and 2-enals in ad
dition to the above compounds. Incorporation of vanaspati (hydrogenate
d vegetable oil) and refined sunflower oil enhanced the proportion of
acetone in quick-cooking rice and dhal. On storage, the proportion of
hexanal, 2,4-decadienal and 2-heptenal, 2-octenal and 2-nonenal increa
sed, while the proportion of acetone decreased considerably. The conce
ntration of total carbonyls increased considerably on storage. Most of
the additional aldehydes were formed from the oxidative degradation o
f linolenic and linoleic acids which decreased on storage. The rate of
autoxidation, as measured by changes in peroxide value, was highest i
n untreated rice and dhals followed by samples containing refined sunf
lower oil, while the samples containing vanaspati autoxidized the slow
est. Copyright (C) 1996 Elsevier Science Ltd