Santoso, Budi (2017) Unravel browning mechanism in making kue delapan jam. International Food Research Journal. ISSN 19854668 (print), 22317546 (on line)
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Abstract
This research intended to study browning reaction mechanism in making kue delapan jam and its implication on nutritional value. Browning reaction among substance exist in raw material during processing influence the sensories quality and color of cake significantly. The study was based on the theoretical approaches relate to browning reaction, taking into account the experimental test, material balance, and the available information. The reaction pathway (Maillard reaction, caramelization, lipid oxidation) was determined by the changes in concentration of raw material (dough) and selected observable chemical marker according to their ability to indentify reaction stages. Research applied completely randomized design with steaming time as a treatment (0 h, and 8 hours) with 3 replications. Reaction pathway determined by observing changes of sucrose, lactose, glucose, fructose, hidroxy methyl furfural, acetic acid, formic acid, amino acid and fatty acid between the dough and the cake. Test results showed that there were no significant changes in sucrose concentration. No fructose, glucose, acetic acid, formic acid, and hidroxy methyl furfural indentified both in the dough and the cake. However there were significant decreasing on the concentration of lactose, amino acid and fatty acid. Browning reaction in making kue delapan jam likely occured via Maillard reaction between lactose and amino acids, lipids oxidation mechanism and reaction between amino acid and lipids oxidation product.
| Item Type: | Article |
|---|---|
| Subjects: | S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) |
| Divisions: | 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1) |
| Depositing User: | Dr Budi Santoso |
| Date Deposited: | 05 Jul 2022 04:14 |
| Last Modified: | 05 Jul 2022 04:14 |
| URI: | http://repository.unsri.ac.id/id/eprint/73221 |
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