THE INFLUENCE OF PROXIMATE COMPOSITION AND AMINO ACID PROFILE ON THE SEPARATION PHASES OF PASTEURIZED KENAF SEEDS MH8234 MILK (KSM)

Abstract

The production of kenaf seed milk (KSM) is one of the initiatives to develop kenaf seed MH8234, which is considered byproduct in agriculture practise. However, the effect of pasteurisation at 72 ^oC for 15 s has caused it to separate into three parts, namely creaming, continuous and sedimentation phases. Therefore, this study was conducted to determine the cause of the separation phase through chemical characterisation that involved proximate composition and amino acid profile. The results of the study show that the formation of creaming phases is deduced from the high value crude fat (2.68 ± 0.2 %) Meanwhile, the formation of sedimentation is also promoted by the presence of hydrophobic amino acids such as phenylalanine (3.95 ± 0.21 g/100 g), tyrosine (3.31 ± 0.09 g/100 g) and alanine (2.87 ± 0.09 g/100 g). The results of the both studies revealed that the two factors were the dominant cause of the formation of the separation phase due to the effect of pasteurisation at 72^oC for 15 s. The data obtained has clearly deciphered the chemical properties of KSM and is a guide for the formulation of it that is stable upon pasteurisation.