Effect of storage on nonenzymatic browning reactions in carob pekmez

Özhan B., Karadeniz F., Erge H. S.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.45, no.4, pp.751-757, 2010 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 45 Issue: 4
  • Publication Date: 2010
  • Doi Number: 10.1111/j.1365-2621.2010.02190.x
  • Journal Name: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.751-757
  • Keywords: Carob, hydoxymethylfurfural, kinetics, maillard reaction, APPLE JUICE, HIGH-TEMPERATURES, COLOR CHANGES, DEGRADATION, KINETICS, QUALITY, SYSTEMS, PUREE, ACID, CONCENTRATE
  • Ankara University Affiliated: Yes

Abstract

P>Carob pekmez was stored at 5, 25, 35 and 45 degrees C for studying the reaction kinetics of nonenzymatic browning reactions. Hydroxymethylfurfural (HMF) formation, browning index (A(420)) and CIE (International Commission on Illumination) colour parameters were analysed to evaluate nonenzymatic browning reactions. HMF formation and A(420) values increased linearly with the storage time and temperature and both followed zero-order reaction. No fitting model was found for the changes in visual CIE parameters. The dependence of rate constant of nonenzymatic reactions on temperature was represented by an Arrhenius equation and the activation values were found as 114.87 kJ mol-1 and 86.62 kJ mol-1 for HMF formation and A(420) values, respectively. The excellent linear correlations (r = 0.728-0.99) among colour parameters, browning index and HMF were found.