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Reaction of the plant material with biogenic amino acids

100%

Tomasik P., Zawadzki W.

Polish Journal of Food and Nutrition Sciences

1998

tom 07

nr 1

29-34

Instant coffee substitute known in Poland as Inka-coffee is produced by evaporation of aqueous extract of thermolyzed all sugar beet slices, endive, rye, and barley. The thermal generation of coffee aroma and colouring compounds is based on the Maillard-type reaction of saccharides, for instance, sucrose, as well as polysaccharides with proteins, all present in the plant material. This paper presents results of the thermal reaction of this plant material with 10 biogenic amino acids. The reaction of amino acids with rye and barley generated aromas whereas the reaction of these acids with sugar beet and endive delivered additionally colouring compounds. Their colour intensity as well as aromas depended on reacting amino acid. In this manner the quality of Inka coffee might be changed and improved.

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Tomasik P.

1 Zawadzki W.

1 1998

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Reaction of the plant material with biogenic amino acids