The Effect of Maturity Stage of Banana on the Formation of Acrylamide in Banana Fritters

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DC Field	Value	Language
dc.contributor.author	G. Daniali
dc.contributor.author	S. Jinap
dc.contributor.author	N.L. Hanifah
dc.contributor.author	P. Hajeb
dc.date.accessioned	2013-07-01T04:44:55Z
dc.date.available	2013-07-01T04:44:55Z
dc.date.issued	2013
dc.identifier.issn	0956-7135	-
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/64410
dc.description.abstract	The effect of maturity stages of two varieties of banana (Musaparadisiaca variety Awak and Abu ) on the formation of acrylamide was obtained in banana fritters, the most mature banana had significantly (p < 0.05) higher concentrations of reducing sugars; however. the concentrations of free amino acids at different maturity stages were relatively similar (p > 0.05). The study indicated that reducing sugars had a Significant (p < 0.05) and strong correlation (R2 = 0.92 for Abu, R2 = 0.82 for Awak) with the formation of acrylamide compared to asparagine. The formation of acrylamide in both banana varieties was enhanced with an increase in both reducing sugars (glucose and fructose). This research demonstrated that the formation of acrylamide was strongly dependent on the concentration of, both glucose and fructose	en
dc.publisher	Jurnal Food Control, Elsevier
dc.subject	Acrylamide	en
dc.subject	Reducing sugars	en
dc.subject	Banana	en
dc.title	The Effect of Maturity Stage of Banana on the Formation of Acrylamide in Banana Fritters	en
dc.type	Article	en
Appears in Collections:	Faculty of Agricultural Technology

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