Open AccessA study of color development from D-psicose and Methionine Maillard Reaction Products (MRPs)
Author(s) -
Ahmad Ni’matullah Al-Baarri,
Widayat Widayat,
Anang Mohamad Legowo,
A. A. Ranini,
Bayu Setyawan,
Fetri Lestari
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/653/1/012052
Subject(s) - maillard reaction , seasoning , aseptic processing , methionine , browning , chemistry , food science , biochemistry , organic chemistry , amino acid , raw material
The effect of heating time on the Maillard reaction between D-psicose and methionine to produce Maillard reaction products (MRPs) was investigated. This research was conducted at 50°C under aseptic condition. Color development was determined using chroma meter to obtain the value of L*, a* and b* every hour for 16 hours. The results showed that the elevation clearly appeared in the last heating process as the color changed of L* value was decreased. As conclusion, the heating process of D-psicose and Methionine provide development on color appearance against time of heating. This result may have benefit in food application as seasoning.