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Influence of Water Activity on the Nonenzymatic Browning of Apple Juice Concentrate during Storage
Author(s) -
TORIBIO J. L.,
NUNES R. V.,
LOZANO J. E.
Publication year - 1984
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.1365-2621.1984.tb12866.x
Subject(s) - browning , chemistry , food science , brix , dilution , fruit juice , viscosity , water activity , water content , physics , sugar , geotechnical engineering , engineering , thermodynamics , quantum mechanics
Highly concentrated clarified apple juice was kept in storage at 37°C over a period of 100 days. The soluble solids content ranged from 65–90.5°Brix. Color development was monitored as O.D. at 420 nm. A maximum nonenzymatic browning rate (NEB r ) was found to occur between water activities 0.53 and 0.55. It was assumed that (1) dilution of reactants was responsible for the browning rate reduction at high water contents white (2) viscosity inhibited the color formation at low water activities. Viscosity ranged from 48 to 1.3 × 10 6 cp and increased sharply when the commercial levels of concentration (70–72°Brix) were exceeded.