Reduction of saltiness and acrylamide levels in palm sugar-like flavouring through buffer modification and the addition of calcium chloride.
Palm sugar-like flavouring (PSLF) is a type of flavour product that is formed by heating amino acids and sugar under specific heating conditions. Unfortunately, PSLF has a salty taste and contains high amounts of acrylamide. Hence, the objective of this research was to reduce saltiness and acrylamid...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/30455/1/Reduction%20of%20saltiness%20and%20acrylamide%20levels%20in%20palm%20sugar.pdf http://psasir.upm.edu.my/id/eprint/30455/ http://www.mdpi.com/1420-3049/18/6 |
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