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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| Format: | Article |
| Language: | English |
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MDPI
2013
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| 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 |
| _version_ | 1848846681999671296 |
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| author | Tan, Phui Yee Tan, Chin Ping Abas, Faridah Ho, Chun Wai Wan Mustapha, Wan Aida |
| author_facet | Tan, Phui Yee Tan, Chin Ping Abas, Faridah Ho, Chun Wai Wan Mustapha, Wan Aida |
| author_sort | Tan, Phui Yee |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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 acrylamide without negatively affecting the aroma properties of PSLF. A decrease in the sodium phosphate (NaHPO4) buffer concentration from 0.20 to 0.02 M was found to reduce sodium to approximately 15% of the level found in original PSLF. A further decrease (~25%) in the sodium content was achieved by removing monobasic sodium phosphate (NaH2PO4) from the buffer system. Meanwhile, the addition of CaCl2 at 20–40 mg/L reduced the acrylamide content in PSLF by as much as 58%. A CaCl2 concentration of 20 mg/mL was most favourable as it most efficiently suppressed acrylamide formation while providing an acceptably high flavour yield in PSLF. In view of the high acrylamide content in PSLF, additional work is necessary to further reduce the amount of acrylamide by controlling the asparagine concentration in the precursor mixture. |
| first_indexed | 2025-11-15T09:06:35Z |
| format | Article |
| id | upm-30455 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:06:35Z |
| publishDate | 2013 |
| publisher | MDPI |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-304552016-01-12T01:00:39Z http://psasir.upm.edu.my/id/eprint/30455/ Reduction of saltiness and acrylamide levels in palm sugar-like flavouring through buffer modification and the addition of calcium chloride. Tan, Phui Yee Tan, Chin Ping Abas, Faridah Ho, Chun Wai Wan Mustapha, Wan Aida 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 acrylamide without negatively affecting the aroma properties of PSLF. A decrease in the sodium phosphate (NaHPO4) buffer concentration from 0.20 to 0.02 M was found to reduce sodium to approximately 15% of the level found in original PSLF. A further decrease (~25%) in the sodium content was achieved by removing monobasic sodium phosphate (NaH2PO4) from the buffer system. Meanwhile, the addition of CaCl2 at 20–40 mg/L reduced the acrylamide content in PSLF by as much as 58%. A CaCl2 concentration of 20 mg/mL was most favourable as it most efficiently suppressed acrylamide formation while providing an acceptably high flavour yield in PSLF. In view of the high acrylamide content in PSLF, additional work is necessary to further reduce the amount of acrylamide by controlling the asparagine concentration in the precursor mixture. MDPI 2013 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/30455/1/Reduction%20of%20saltiness%20and%20acrylamide%20levels%20in%20palm%20sugar.pdf Tan, Phui Yee and Tan, Chin Ping and Abas, Faridah and Ho, Chun Wai and Wan Mustapha, Wan Aida (2013) Reduction of saltiness and acrylamide levels in palm sugar-like flavouring through buffer modification and the addition of calcium chloride. Molecules, 18 (6). pp. 6792-6803. ISSN 1420-3049 http://www.mdpi.com/1420-3049/18/6 10.3390/molecules18066792 |
| spellingShingle | Tan, Phui Yee Tan, Chin Ping Abas, Faridah Ho, Chun Wai Wan Mustapha, Wan Aida Reduction of saltiness and acrylamide levels in palm sugar-like flavouring through buffer modification and the addition of calcium chloride. |
| title | Reduction of saltiness and acrylamide levels in palm sugar-like flavouring through buffer modification and the addition of calcium chloride. |
| title_full | Reduction of saltiness and acrylamide levels in palm sugar-like flavouring through buffer modification and the addition of calcium chloride. |
| title_fullStr | Reduction of saltiness and acrylamide levels in palm sugar-like flavouring through buffer modification and the addition of calcium chloride. |
| title_full_unstemmed | Reduction of saltiness and acrylamide levels in palm sugar-like flavouring through buffer modification and the addition of calcium chloride. |
| title_short | Reduction of saltiness and acrylamide levels in palm sugar-like flavouring through buffer modification and the addition of calcium chloride. |
| title_sort | reduction of saltiness and acrylamide levels in palm sugar-like flavouring through buffer modification and the addition of calcium chloride. |
| url | http://psasir.upm.edu.my/id/eprint/30455/ http://psasir.upm.edu.my/id/eprint/30455/ 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 |