tailieunhanh - Cocoa-like flavor compound development of rambutan seed fat as the effect of fermentation and roasting

The study found that the fermentation treatment followed by roasting treatment significantly increase the browning index and melanoidin content in powder and fat, respectively. Six and 9 days fermentation followed by roasting possessed highest value of browning index ( and AU, respectively) and melanoidin content,. Invite you to consult the documentation. | International Food Research Journal 23(5): 2166-2174 (2016) Journal homepage: Cocoa-like flavor compound development of rambutan seed fat as the effect of fermentation and roasting 1,2* Febrianto, ., 2Yang, . and 2Wan Abdullah, . Indonesian Coffee and Cocoa Research Institute (ICCRI), Jl. PB Sudirman No. 90 Jember – East Java, Indonesia 2 School of Industrial Technology, Food Technology Division, Universiti Sains Malaysia 11800 Penang, Malaysia 1 Article history Abstract Received: 22 August 2015 Received in revised form: 30 January 2016 Accepted: 21 February 2016 Rambutan seed waste has become a noteworthy problem in rambutan canning industry that need to be solved. Previous finding showed that rambutan seed could be utilized by extracting the fat that could be utilized as confectionery fat with improved characteristic by fermentation and roasting treatment. The study to evaluate the cocoa-like flavor compounds development as the effect of these process was carried out. The rambutan seed was fermented for 3, 6, and 9 days followed/unfollowed by roasting process at 150°C for 30 min. The browning index of the powder, the Maillard Reaction Products (MRPs) and the volatile flavor compounds of the rambutan seed fat were analysed. The study found that the fermentation treatment followed by roasting treatment significantly increase the browning index and melanoidin content in powder and fat, respectively. Six and 9 days fermentation followed by roasting possessed highest value of browning index ( and AU, respectively) and melanoidin content ( and AU, respectively). The result also showed that fermentation of rambutan seed followed by roasting process could successfully developed desired pyrazine compounds, in which the contribution of the pyrazine content could be as much as of total flavor compound of rambutan seed fat. Keywords Pyrazine Cocoa flavor Rambutan Fermentation Roasting © All Rights .

• Sáng kiến kinh nghiệm
• Cocoa like flavor compound
• Development of rambutan seed fat as the effect
• fermentation and roasting