fat acidity of rice was increased during storage and inversely correlated with 2-acetyl-1-pyrroline content at an fat acidity of rice was increased during storage and inversely correlated with 2-acetyl-1-pyrroline content at an fat acidity of rice was increased during storage and inversely correlated with 2-acetyl-1-pyrroline content at an fat acidity of rice was increased during storage and inversely correlated with 2-acetyl-1-pyrroline content at an fat acidity of rice was increased during storage and inversely correlated with 2-acetyl-1-pyrroline content at an early stage of storage. The difference in 2-acetyl-1-pyrroline recovery from the samples, which were extracted with early stage of storage. The difference in 2-acetyl-1-pyrroline recovery from the samples, which were extracted with early stage of storage. The difference in 2-acetyl-1-pyrroline recovery from the samples, which were extracted with early stage of storage. The difference in 2-acetyl-1-pyrroline recovery from the samples, which were extracted with early stage of storage. The difference in 2-acetyl-1-pyrroline recovery from the samples, which were extracted with ethanol at 40 °C and 75 °C, revealed that the starch bound and free forms of 2-acetyl-1-pyrroline may occur in ethanol at 40 °C and 75 °C, revealed that the starch bound and free forms of 2-acetyl-1-pyrroline may occur in ethanol at 40 °C and 75 °C, revealed that the starch bound and free forms of 2-acetyl-1-pyrroline may occur in ethanol at 40 °C and 75 °C, revealed that the starch bound and free forms of 2-acetyl-1-pyrroline may occur in ethanol at 40 °C and 75 °C, revealed that the starch bound and free forms of 2-acetyl-1-pyrroline may occur in aromatic rice. These results suggested that the biosynthesis of 2-acetyl-1-pyrroline before starch structure formation aromatic rice. These results suggested that the biosynthesis of 2-acetyl-1-pyrroline before starch structure formation aromatic rice. These results suggested that the biosynthesis of 2-acetyl-1-pyrroline before starch structure formation aromatic rice. These results suggested that the biosynthesis of 2-acetyl-1-pyrroline before starch structure formation aromatic rice. These results suggested that the biosynthesis of 2-acetyl-1-pyrroline before starch structure formation in rice kernel could play a key role in the aroma quality of aromatic rice. in rice kernel could play a key role in the aroma quality of aromatic rice. in rice kernel could play a key role in the aroma quality of aromatic rice. in rice kernel could play a key role in the aroma quality of aromatic rice. in rice kernel could play a key role in the aroma quality of aromatic rice.

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Deep-fried batter food products have recently gained popularity since they are both appetizing and palatable. However, deep-fried food contains high oil content, promoting increasing health concerns of consumers. Oil absorption reduction batter formulae and new types of cooking oil are showing improved customer demand. Coconut oil is gaining interest as a healthy food selection but information comparing coconut oil to palm oil for frying is limited. Effects of oil type and ingredients on the properties of deep-fried batter were investigated. Density of the fried flakes differed slightly between the samples. Flakes fried in coconut oil had lower density, higher oil absorption, and better texture than those fried in palm oil. Addition of whey protein and soluble fiber to the samples increased oil absorption with texture better than the control. Oil absorbed by fried flakes with added whey was greater than those with added fiber, and oil content increased as the amount of whey increased. Results showed that coconut oil was not a good frying medium since high oil content was absorbed into the food pieces. Addition of whey and fiber did not reduce oil uptake but modified the texture of the fried flakes.

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