A study of color development from D-psicose and Methionine Maillard Reaction Products (MRPs)

被引：3

作者：

Al-Baarri, A. N. ^{[1
,2
]}

Widayat ^{[2
,3
]}

Legowo, A. M. ^{[1
]}

Ranini, A. A. ^{[1
]}

Setyawan, B. A. ^{[1
]}

Lestari, F. P. ^{[3
]}

机构：

[1] Diponegoro Univ, Fac Anim & Agr Sci, Food Technol Dept, Semarang, Indonesia

[2] Diponegoro Univ, Cent Lab Res & Serv, Semarang, Indonesia

[3] Diponegoro Univ, Fac Engn, Chem Engn Dept, Semarang, Indonesia

来源：

2ND INTERNATIONAL CONFERENCE ON SUSTAINABLE AGRICULTURE FOR RURAL DEVELOPMENT 2020 | 2021年 / 653卷

关键词：

REDUCING SUGARS;

D O I：

10.1088/1755-1315/653/1/012052

中图分类号：

F3 [农业经济];

学科分类号：

0202 ; 020205 ; 1203 ;

摘要：

The effect of heating time on the Maillard reaction between D-psicose and methionine to produce Maillard reaction products (MRPs) was investigated. This research was conducted at 50 degrees C under aseptic condition. Color development was determined using chroma meter to obtain the value of L*, a* and b* every hour for 16 hours. The results showed that the elevation clearly appeared in the last heating process as the color changed of L* value was decreased. As conclusion, the heating process of D-psicose and Methionine provide development on color appearance against time of heating. This result may have benefit in food application as seasoning.

引用

页数：4

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