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Effect of storage on nonenzymatic browning reactions in carob pekmez
Author(s) -
Özhan Başak,
Karadeniz Feryal,
Erge Hande Selen
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02190.x
Subject(s) - browning , chemistry , arrhenius equation , reaction rate constant , kinetics , maillard reaction , analytical chemistry (journal) , activation energy , food science , chromatography , organic chemistry , physics , quantum mechanics
Summary Carob pekmez was stored at 5, 25, 35 and 45 °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.