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A COMPARISON OF THE EFFECT OF OIL VERSUS PLASTICIZED VEGETABLE SHORTENING ON RATES OF GLUCOSE UTILIZATION IN NONENZYMATIC BROWNING
Author(s) -
KAMMAN J. F.,
LABUZA T. P.
Publication year - 1985
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1985.tb00721.x
Subject(s) - browning , chemistry , food science , starch , water activity , maillard reaction , vegetable oil , biochemistry , water content , geotechnical engineering , engineering
Browning, as measured by the loss of glucose in a model system consisting of glucose, glutamate and starch, generally proceeded at a faster rate in the presence oflipids. The study examined the rates of glucose utilization over the temperature range of 25–55°C and at water activities (aw) of 0.41 and 0.81. At the lower aw the presence of lipids greatly accelerated the rate of glucose utilization; whereas, at the higher aw the effect of the presence of lipids was minimized in relation to the effect of water. In addition, the presence of liquid oil tended to result in rates of glucose utilization that were faster than those observed with plasticized shortening, particularly at the lower aw The effect of lipids was to act as a mobile phase reducing the activation energy for the reaction.