Cocoa-like flavor compound development of rambutan seed fat as the effect of fermentation and roasting
2016
Febrianto, N. A. | Yang, T. A. | Wan Abdullah W. A.
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, and9 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 therambutan seed fat were analysed. The study found that the fermentation treatment followed by roasting treatment significantly increase the browning index and melanoidin content in powderand fat, respectively. Six and 9 days fermentation followed by roasting possessed highest value of browning index (1.4875 and 1.5485 AU, respectively) and melanoidin content (0.318 and 0.295 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 42.69% of total flavor compound of rambutan seed fat.
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Эту запись предоставил Universiti Putra Malaysia