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NONENZYMIC BROWNING IN A SYNTHETIC ORANGE‐FLAVORED DRINK
Author(s) -
SHAW PHILIP E.,
BERRY ROBERT E.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00704.x-i1
Subject(s) - browning , orange (colour) , chemistry , food science , moisture , orange juice , organic chemistry
Storage resistance of a powdered synthetic orange‐flavored drink (OFD) to nonenzymic browning as measured by formation of three browning products at 38°C was compared with that for natural instant orange juice (IOJ). OFD was freeze dried to afford a homogenous OFD mixture comparable to IOJ and its storage stability was compared with that of IOJ. Although OFD was more resistant than IOJ to nonenzymic browning when OFD had a lower moisture level than IOJ, at the same moisture level, OFD was no more stable. This indicated that the greater storage stability of OFD is due to its lower moisture content, rather than to its discrete separation of components which might retard sugaracid reactions.