Reduction of saltiness and acrylamide levels in palm sugar-like flavouring through buffer modification and the addition of calcium chloride.

Reduction of saltiness and acrylamide levels in palm sugar-like flavouring through buffer modification and the addition of calcium chloride.

Palm sugar-like flavouring (PSLF) is a type of flavour product that is formed by heating amino acids and sugar under specific heating conditions. Unfortunately, PSLF has a salty taste and contains high amounts of acrylamide. Hence, the objective of this research was to reduce saltiness and acrylamid...

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Bibliographic Details
Main Authors: Tan, Phui Yee, Tan, Chin Ping, Abas, Faridah, Ho, Chun Wai, Wan Mustapha, Wan Aida
Format: Article
Language:English
Published: MDPI 2013
Online Access:http://psasir.upm.edu.my/id/eprint/30455/
http://psasir.upm.edu.my/id/eprint/30455/1/Reduction%20of%20saltiness%20and%20acrylamide%20levels%20in%20palm%20sugar.pdf

Internet

http://psasir.upm.edu.my/id/eprint/30455/
http://psasir.upm.edu.my/id/eprint/30455/1/Reduction%20of%20saltiness%20and%20acrylamide%20levels%20in%20palm%20sugar.pdf

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