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NONENZYMATIC BROWNING OF FREEZE-DRIED SUCROSE.

Author(s) : FLINK J. M.

Type of article: Article

Summary

THE APPEARANCE OF NONENZYMATIC BROWNING PRODUCTS IN SUCROSE-BASED SYSTEMS (5-20% ; PH 1-5) DURING FREEZE-DRYING AND DURING ROOM TEMPERATURE STORAGE IN THE DRY STATE WAS INVESTIGATED. FOLLOWING THE COMPLETION OF THE PRIMARY SUBLIMATION STAGE OF DRYING, SUCROSE HYDROLYSIS TO GLUCOSE AND FRUCTOSE WAS INITIATED. GLUCOSE AND FRUCTOSE UNDERGO FURTHER BREAKDOWN, AND PRODUCTS WHICH ABSORB IN THE UV (280 NM) WERE FORMED. A SHORT TIME LATER OBSERVABLE BROWN COLOURS ARE NOTED (ABSORBANCE AT 400 NM). THE EXTENT OF UV ABSORBANCE AND BROWN COLOUR FORMATION INCREASED WITH DECREASING SUCROSE CONCENTRATION AND PH IN THE INITIAL SOLUTION.

Details

  • Original title: NONENZYMATIC BROWNING OF FREEZE-DRIED SUCROSE.
  • Record ID : 1984-0835
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 2; 1983.03-04; 539-542; 5 fig.; 11 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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