LEGOWO, Anang M and AL-BAARRI, Ahmad Nimatullah (2016) INVESTIGATION DICARBONYL COMPOUNDS GENERATED FROM THE MAILLARD REACTIONS OF METHIONINE WITH REDUCING SUGARS TO ENFOLD OFF FLAVOR IN GOAT’S MILK. Technical Report. Undip, Semarang.
Population of goat in Indonesia remains low and stagnant (about 1.2 % per year). In the other hand, Indonesia is a tropical country, which is suite for the goat’s growth. One of strong reason is low in goat-based product’s demand since “goaty” flavor existed in goat milk is off-flavor that is highly responsible for the consumer dislike. Therefore, to increase the demand, the reduction of “goaty” flavor is suggested. Our previous research showed the strategy to reduce intensity of “goaty” flavor by folding off-flavor with maillard product. Rare sugar is the new substances beside having zero calories and high antioxidant, but also acting as amino-binding in maillard reaction. Among rare sugars, only three: fructose, psicose, and tagatose that able to produce high intensity of intermediate product from maillard reaction but those intensity were disable to enfold the “goaty” flavor. Therefore, the integration to reactive amino acid, such as methionine is required to enhance the production intermediate product of maillard reaction resulting in the huge suppression to off-flavor in goat’s milk. Methionine is a remarkable reactive compound that has ability to produce high content of carbonyl compound; an intermediate compound from maillard reaction. Therefore, this research will integrate methionine and rare sugars in maillard reaction process to produce high content of intermediate product of maillard reaction to suppress the off-flavor in goat’s milk. This research will be done for 2 years and this 1 st research will be focused for (1) production of strong carbonyl compound (quinoxalines) from the reaction mixture containing methionine and rare sugars (2) one patent document, (3) one research paper in Emirates Journal of Food and Agriculture (Scopus, IF= 0.3) and (4) one proceeding’s article at International Conference on Renewable Energy and Development, Japan (Scopus Indexed Proceeding). To the best our knowledge, there was no research about this and this research will be provide high value result. We believe that this research also provide a strategy to produce the less or no goaty flavor in goat’s milk with ease. Keywords: carbonyl compound, quinoxalines, goaty flavor, maillard reaction, rare sugars.
|Item Type:||Monograph (Technical Report)|
|Subjects:||S Agriculture > S Agriculture (General)|
|Divisions:||Faculty of Animal and Agricultural Sciences > Department of Food Technology|
|Deposited By:||Mr. Perpus FP Admin|
|Deposited On:||21 Jun 2017 14:11|
|Last Modified:||21 Jun 2017 14:11|
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