Development of an acrylamide-free palm sugar-like flavouring using maillard reaction
Palm sugar-like flavouring (PSLF) can be produced by heating a mixture of amino acids, sugar and sodium phosphate buffer (NaHPO4) via the Maillard reaction. The main problem of the resulting PSLF was the saltiness and presence of a significant amount of acrylamide. Thus, the main objective of this...
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| Format: | Thesis |
| Language: | English |
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2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/39135/1/FSTM%202013%206%20IR.pdf |