Beras mlathi

Jasmine rice
Jasmine rice
	Close-up of grains of uncooked white jasmine rice
Spesies	Rice
Kultivar	Jasmine rice
Tanah asal	Thailand

Sega melati ( Thai: ข้าวหอมมะลิ ; RTGS: Khao hom mali ; pocapan ing basa Thai: [kʰâːw hɔ̌ːm malíʔ] ; Chinese ; Chinese ; Tàiguó xiāngmǐ ; secara harfiah: Thai beras fragrant) is a long-gandum macem-macem fragrant beras (uga dikenal minangka sega gondho ). Wangi-wangiane, ngelingake pandan ( Pandanus amaryllifolius ) lan brondong, ^[1] asile saka tanduran beras alami alami senyawa aroma, sing 2-asetil-1-pyrroline paling katon. ^[2] Ing kemasan lan panyimpenan khas, senyawa aroma iki ilang sajrone sawetara wulan. Kurang intensitas aromatik sing cepet iki ndadekake akeh wong Asia Tenggara lan para petugas luwih milih saben "panen anyar" pari jasmine sing anyar panen. ^[3] Nasi melati ditanam utamane ing Thailand ( hom mali Thailand utawa beras wangi Thailand), Kamboja ( angkor kra'oup utawa beras melati Kamboja), Laos, lan Vietnam kidul. Tekane lembab lan alus nalika mateng, kanthi rasane rada legi. Biji-bijian tetep lan rada lengket nalika dimasak, sanajan kurang lengket tinimbang ketan ( Oryza sativa var. Glutinosa ), amarga kurang amilopektin . Udakara telung kali luwih lengket tinimbang sega gandum dawa saka Amerika.

Kanggo panen pari jasmine, gagang dawa kasebut dikethok banjur digosok. Sega banjur bisa ditinggalake kanthi bentuk lambung sing diarani sega, de-hulled kanggo ngasilake sega coklat, utawa digiling kanggo ngilangi kuman lan sawetara utawa kabeh bran, ngasilake sega putih .

Nasi kembang mlathi putih sing dikukus nganggo daging babi cincang kemangi
Kari kuning Thailand karo sega mlathi
Rebus daging wedhus Nigeria karo sega mlathi
Kari sayuran emas Thailand nganggo sega mlathi

Referensi

↑ Uraiwan Tanchotikul (1991). "An improved method for quantification of 2-acetyl-1-pyrroline, a "popcorn"-like aroma, in aromatic rice by high-resolution gas chromatography/mass spectrometry/selected ion monitoring". J. Agric. Food Chem. 39 (5): 944–947. doi:10.1021/jf00005a029.
↑ S. Wongpornchai (2003). "Identification and quantitation of the rice aroma compound, 2-acetyl-1-pyrroline, in bread flowers (Vallaris glabra Ktze)". J. Agric. Food Chem. 51 (2): 457–462. doi:10.1021/jf025856x. PMID 12517110.
↑ Gershenson, Lisa (Winter 2015). "New Crop Rice". Cook's Gazette. Dibukak ing February 2, 2016.

[Tanchotikul-1] Uraiwan Tanchotikul (1991). "An improved method for quantification of 2-acetyl-1-pyrroline, a "popcorn"-like aroma, in aromatic rice by high-resolution gas chromatography/mass spectrometry/selected ion monitoring". J. Agric. Food Chem. 39 (5): 944–947. doi:10.1021/jf00005a029.

[wongpornchai-2] S. Wongpornchai (2003). "Identification and quantitation of the rice aroma compound, 2-acetyl-1-pyrroline, in bread flowers (Vallaris glabra Ktze)". J. Agric. Food Chem. 51 (2): 457–462. doi:10.1021/jf025856x. PMID 12517110.

[3] Gershenson, Lisa (Winter 2015). "New Crop Rice". Cook's Gazette. Dibukak ing February 2, 2016.

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