NONENZYMATIC BROWNING IN MODEL SYSTEMS CONTAINING SUCROSE

Abstract

Freeze-dried systems containing sucrose and organic acids were found to undergo rapid nonenzymatic browning, even at low relative humidities. Addition of protein reduced the rate of browning, especially at low humidities. It was determined that the browning was due to reducing sugars produced by acid-catalyzed hydrolysis of sucrose. This hydrolysis occurred even when water content was well below 1% and below B.E.T. monolayer coverage (Brunauer-Emmett- Teller method of calculating monolayer values). These findings have important implications for storage stability of dehydrated foods since they point to a new mechanism for initiation of browning in such foods as freeze-dried juices.

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Document Details

Document Type
Technical Report
Publication Date
Jul 01, 1968
Accession Number
AD0680405

Entities

People

  • Marcus Karel
  • Theodore P. Labuza

Organizations

  • Massachusetts Institute of Technology

Tags

Communities of Interest

  • Biomedical

DTIC Thesaurus Topics

  • Acids
  • Aerospace Medicine
  • Air Force
  • Air Force Facilities
  • Citric Acid
  • Dehydrated Foods
  • Dry Materials
  • Food
  • High Humidity
  • High Temperature
  • Humidity
  • Hydrolysis
  • Incubation
  • Low Humidity
  • Malic Acid
  • Materials
  • Moisture Content

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies
  • Organic Chemistry
  • Surface Coatings Technology.