REACTION OF THE PLANT MATERIAL WITH BIOGENIC AMINO ACIDS

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 dependend on reacting amino acid. In this manner the quality of Inka coffee might be changed and improved.

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THERMOLYSIS OF PECTINS WITH BIOGENIC AMINO ACIDS.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.