01571nam a2200205 a 4500001001400000003000700014005001700021008004100038020002200079040000800101100001800109245007500127260003800202300005300240502011600293504002700409520089600436650002201332650001101354vtls000018304KUKTEM20251114204341.0070222t2006    my     f m    000 0 eng d  aTHE0004754(Local)  aUMP3 aWong, Yih Tin10aStudy of acrylamide formation in coffee during roasting/cWong Yih Tin  aKuantan, Pahang :bKUKTEM ,c2006  axiii, 59 p. :bill. ;c30 cm. +e1 computer disc  aProject paper (Bachelor of Chemical Engineering) -- Kolej Universiti Kejuruteraan dan Teknologi Malaysia - 2006  aBibliography: p. 48-50  aCoffee 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. 0aMaillard reaction 0aCoffee