Abstract
ABSTRACTThe contributions of different nonenzymic browning reactions to color changes in stored kiwifruit juice concentrate were investigated using five synthetic model concentrates. The model systems were stored at 20oC for 10 weeks and analyzed for browning, haze, ascorbic and dehydroascorbic acids, titratable acidity, formol value. In addition the profiles of sugars, nonvolatile acids, and amino acids were determined. Two different classes of nonenzymic browning mechanisms were found to be of significance: the Maillard browning reactions and ascorbic acid browning reactions. Reactions involving ascorbic acid were found to contribute more to overall browning than Maillard browning.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
