Effect of storage on nonenzymatic browning reactions in carob pekmez

Özhan B., Karadeniz F., Erge H. S.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.45, sa.4, ss.751-757, 2010 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 45 Sayı: 4
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1111/j.1365-2621.2010.02190.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.751-757
  • Anahtar Kelimeler: Carob, hydoxymethylfurfural, kinetics, maillard reaction, APPLE JUICE, HIGH-TEMPERATURES, COLOR CHANGES, DEGRADATION, KINETICS, QUALITY, SYSTEMS, PUREE, ACID, CONCENTRATE
  • Ankara Üniversitesi Adresli: Evet

Özet

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.