The roasting of barley and malt products generates colour and flavour, controlled principally by the time course of product temperature and moisture content. Samples were taken throughout the industrial manufacture of three classes of roasted product (roasted barley, crystal malt and black malt) and analysed for moisture content, colour and flavour volatiles. Despite having distinct flavour characteristics, the three products contained many compounds in common. The product concentrations through manufacture of 15 flavour compounds are used to consider the mechanisms (Maillard reaction, caramelisation, pyrolysis) by which they were formed. The use of water sprays resulted in transient increases in formation of certain compounds (e.g., 2-cyclopentene-1,4-dione) and a decrease in others (e.g., pyrrole). The study highlights rapid changes in colour and particularly flavour which occur at the end of roasting and onwards to the cooling floor. This highlights the need for commercial maltsters to ensure consistency of procedures from batch to batch. � 2013 Elsevier Ltd. All rights reserved.

In this study, curry leaves extract was used to minimize the oxidation process upon deep-fat frying. Crude extract was isolated from dried and ground curry leaves using ethanol and excess solvent was evaporated off. Three systems of frying oil; I) palm olein without curry leaves extract, II) palm olein with 0.02% curry leaves extract and III) palm olein with 0.04% curry leaves extract were prepared and fried repeatedly to 6 consecutive batches. Oil sample was collected at batches 2, 4 and 6 for analysis of iodine value (IV), peroxide value (PV), free fatty acid (FFA) content and thiobarbituric acid (TBA) value while the fries was kept for sensory quality assessment. Generally, the findings showed that system III was the most effective in retarding oil oxidation as compared to system I and II. This could be clearly observed in analysis of PV and IV, where system III gave the lowest rate of increment. Sensory attributes (yellow colour, hardness, oiliness, rancid smell, curry leaves aroma and overall quality) of the fried fries was found to have no significant (P>0.05) differences between all the systems indicating that the extract did not affect the sensory attributes evaluated. � 2018, Malaysian Society of Applied Biology. All rights reserved.