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Study of acrylamide formation in coffee during roasting/ Wong Yih Tin

By:

Wong, Yih Tin

Material type: Text

TextPublication details: Kuantan, Pahang : KUKTEM , 2006Description: xiii, 59 p. : ill. ; 30 cm. + 1 computer discISBN:

THE0004754(Local)

Subject(s):

Dissertation note: Project paper (Bachelor of Chemical Engineering) -- Kolej Universiti Kejuruteraan dan Teknologi Malaysia - 2006 Summary: Coffee is a popular beverage in society. Acrylamide is an undesirable substance that will metabolically activated to carcinogens.Acrylamide formation is found to occur during the browning process, which is called Maillard reaction. This is the reaction between sugars and asparagines at temperature above 120°C. The roasting temperature of coffee is at least 200°C, meaning that coffee surely contain acrylamide but the level of formation is different for different roasting conditions. In this research, study of the quantity acrylamide upon the local coffee powder, commercial coffee powder and different roasting parameters coffee have been done. The highest concentration of acrylamide is in coffee which was roasted at 220°C for 5 min. Besides that, the relationship between the carbohydrates and acrylamide also have been done but no simple linear regression relationship was found.

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Holdings ( 2 )
Title notes ( 3 )

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Final Year Report	UMPLIB GAMBANG	TP372.55.M35 W66 2006 rs Thesis (Browse shelf(Opens below))	1	Not for loan		0000021590
Final Year Report	UMPLIB GAMBANG	CD 2061 \| TP372.55.M35 W66 2006 rs Thesis (Browse shelf(Opens below))	1	Not for loan		0000021591

Project paper (Bachelor of Chemical Engineering) -- Kolej Universiti Kejuruteraan dan Teknologi Malaysia - 2006

Bibliography: p. 48-50

Coffee is a popular beverage in society. Acrylamide is an undesirable substance that will metabolically activated to carcinogens.Acrylamide formation is found to occur during the browning process, which is called Maillard reaction. This is the reaction between sugars and asparagines at temperature above 120°C. The roasting temperature of coffee is at least 200°C, meaning that coffee surely contain acrylamide but the level of formation is different for different roasting conditions. In this research, study of the quantity acrylamide upon the local coffee powder, commercial coffee powder and different roasting parameters coffee have been done. The highest concentration of acrylamide is in coffee which was roasted at 220°C for 5 min. Besides that, the relationship between the carbohydrates and acrylamide also have been done but no simple linear regression relationship was found.