Effect Of Selenium Pre-Treatment On Acrylamide Formation, Physicochemical And Sensorial Properties Of Roasted Coffee Via Conventional And Superheated Steam

Mahmoud, Alafeef Ahmad Kamal (2021) Effect Of Selenium Pre-Treatment On Acrylamide Formation, Physicochemical And Sensorial Properties Of Roasted Coffee Via Conventional And Superheated Steam. Masters thesis, Universiti Sains Malaysia.

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Abstract

Selenium is an essential micronutrient with significant antioxidant activity promising in mitigating the formation of acrylamide during high-temperature roasting. The study aimed to investigate the potential of organic selenium as an antioxidant additive in mitigating acrylamide formation during coffee roasting under conventional and superheated steam roasting, to study the selenium uptake by green coffee beans, and to evaluate the antioxidant activities, physicochemical properties, and sensory properties of the coffee beans enriched with selenium (Se-coffee).

Item Type: Thesis (Masters)
Subjects: Q Science > QP Physiology > QP1-(981) Physiology
Divisions: Pusat Pengajian Teknologi Industri (School of Industrial Technology) > Thesis
Depositing User: Mr Aizat Asmawi Abdul Rahim
Date Deposited: 16 Jun 2022 02:45
Last Modified: 16 Jun 2022 02:45
URI: http://eprints.usm.my/id/eprint/52912

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