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February – March, 2018, vol. 7, no. 4
pages: 392-394
Article type: Food Sciences of Food Sciences
DOI: 10.15414/jmbfs.2018.7.4.392-394
Abstract: Considering that some of milk beverages contain various types of additives like coffee or chicory as healthier option, the aim of this research is to examine if milk beverages could serve as additional source of asparagine, which could support the body to meet needs for dispensable amino acids. For the purpose of asparagine content determination, the choice fell on the method based upon redox reaction of asparagine with potassium permanganate, KMnO4. The values show that the concentration of asparagine in the milk samples with chicory as an additive is higher (0.98 – 1.07 mg/l), in comparison with milk samples without additives where lower asparagine concentrations (0.26 - 0.40 mg/l) can be observed. Taking into account the above presented results it can be concluded that in addition to the specified amount of amino acids the consumer receives through milk, certain amounts of dispensable amino acids can be entered through supplements, as it is the case with asparagine from coffee or chicory.
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