Effect of drying time, bean depth and temperature on free amino acid, peptide-N, sugar and pyrazine concentrations of Malaysian cocoa beans
The effect of drying time on free amino acid, peptide-N, sugar and pyrazine concentrations as well as the influence of bean depth and temperature on these compounds during cocoa drying was studied. Drying time, bean depth and temperature significantly decreased the concentration of free amino acids,...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Society of Chemical Industry (SCI)
1999
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/115633/ http://psasir.upm.edu.my/id/eprint/115633/1/115633.pdf |
| _version_ | 1848866829611565056 |
|---|---|
| author | Hashim, Puziah Selamat, Jinap Muhammad, Kharidah Ali, Asbi |
| author_facet | Hashim, Puziah Selamat, Jinap Muhammad, Kharidah Ali, Asbi |
| author_sort | Hashim, Puziah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The effect of drying time on free amino acid, peptide-N, sugar and pyrazine concentrations as well as the influence of bean depth and temperature on these compounds during cocoa drying was studied. Drying time, bean depth and temperature significantly decreased the concentration of free amino acids, peptide-N, total reducing sugars and sucrose and increased the concentration of trimethyl-, tetramethylpyrazine and total pyrazines in cocoa beans. The best drying treatment was obtained at the combination of bean depth/drying temperature of 8.3 cm/40°C. This was based on the fact that it produced significantly high concentrations of hydrophobic free amino acids, peptide-N and total reducing sugars and significantly low concentration of trimethyl-, tetramethylpyrazine and total pyrazines. Drying treatment of 1.5 cm/60°C significantly produced the lowest concentration of free amino acids, peptide-N and total reducing sugars and the highest concentration of pyrazines. |
| first_indexed | 2025-11-15T14:26:49Z |
| format | Article |
| id | upm-115633 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:26:49Z |
| publishDate | 1999 |
| publisher | Society of Chemical Industry (SCI) |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1156332025-07-08T04:42:24Z http://psasir.upm.edu.my/id/eprint/115633/ Effect of drying time, bean depth and temperature on free amino acid, peptide-N, sugar and pyrazine concentrations of Malaysian cocoa beans Hashim, Puziah Selamat, Jinap Muhammad, Kharidah Ali, Asbi The effect of drying time on free amino acid, peptide-N, sugar and pyrazine concentrations as well as the influence of bean depth and temperature on these compounds during cocoa drying was studied. Drying time, bean depth and temperature significantly decreased the concentration of free amino acids, peptide-N, total reducing sugars and sucrose and increased the concentration of trimethyl-, tetramethylpyrazine and total pyrazines in cocoa beans. The best drying treatment was obtained at the combination of bean depth/drying temperature of 8.3 cm/40°C. This was based on the fact that it produced significantly high concentrations of hydrophobic free amino acids, peptide-N and total reducing sugars and significantly low concentration of trimethyl-, tetramethylpyrazine and total pyrazines. Drying treatment of 1.5 cm/60°C significantly produced the lowest concentration of free amino acids, peptide-N and total reducing sugars and the highest concentration of pyrazines. Society of Chemical Industry (SCI) 1999 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/115633/1/115633.pdf Hashim, Puziah and Selamat, Jinap and Muhammad, Kharidah and Ali, Asbi (1999) Effect of drying time, bean depth and temperature on free amino acid, peptide-N, sugar and pyrazine concentrations of Malaysian cocoa beans. Journal of the Science of Food and Agriculture, 79 (7). pp. 987-994. ISSN 0022-5142 https://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0010(19990515)79:7%3C987::AID-JSFA314%3E3.0.CO;2-H 10.1002/(SICI)1097-0010(19990515)79:7<987::AID-JSFA314>3.0.CO;2-H |
| spellingShingle | Hashim, Puziah Selamat, Jinap Muhammad, Kharidah Ali, Asbi Effect of drying time, bean depth and temperature on free amino acid, peptide-N, sugar and pyrazine concentrations of Malaysian cocoa beans |
| title | Effect of drying time, bean depth and temperature on free amino acid, peptide-N, sugar and pyrazine concentrations of Malaysian cocoa beans |
| title_full | Effect of drying time, bean depth and temperature on free amino acid, peptide-N, sugar and pyrazine concentrations of Malaysian cocoa beans |
| title_fullStr | Effect of drying time, bean depth and temperature on free amino acid, peptide-N, sugar and pyrazine concentrations of Malaysian cocoa beans |
| title_full_unstemmed | Effect of drying time, bean depth and temperature on free amino acid, peptide-N, sugar and pyrazine concentrations of Malaysian cocoa beans |
| title_short | Effect of drying time, bean depth and temperature on free amino acid, peptide-N, sugar and pyrazine concentrations of Malaysian cocoa beans |
| title_sort | effect of drying time, bean depth and temperature on free amino acid, peptide-n, sugar and pyrazine concentrations of malaysian cocoa beans |
| url | http://psasir.upm.edu.my/id/eprint/115633/ http://psasir.upm.edu.my/id/eprint/115633/ http://psasir.upm.edu.my/id/eprint/115633/ http://psasir.upm.edu.my/id/eprint/115633/1/115633.pdf |