01868nam a2200253 a 4500 vtls000018304 KUKTEM 20251114204341.0 070222t2006 my f m 000 0 eng d THE0004754(Local) 201905141148 smfh 201107131908 VLOAD 200908141310 VLOAD 200908141242 VLOAD 200702221559 farina UMP TP372.55.M35 W66 2006 rs Thesis Wong, Yih Tin Study of acrylamide formation in coffee during roasting/ Wong Yih Tin Kuantan, Pahang : KUKTEM , 2006 xiii, 59 p. : ill. ; 30 cm. + 1 computer disc 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. Maillard reaction Coffee 0 0 0 1 10000 10000 2019-09-04 0 TP372.55.M35 W66 2006 rs Thesis 0000021590 2019-09-04 00:00:00 1 2019-09-04 PSM 0 0 0 1 10000 10000 2019-09-04 0 CD 2061 | TP372.55.M35 W66 2006 rs Thesis 0000021591 2019-09-04 00:00:00 1 2019-09-04 PSM VIRTUA40 519 525 VTLSSORT0080*0200*0400*0900*1000*2450*2600*3000*5020*5040*5200*6500*6501*9992