NONENZYMATIC BROWNING DEVELOPMENT OF CONCENTRATED LEMON JUICE BY USING MODEL SYSTEMS DURING STORAGE
Synthetic model systems of concentrated lemon juice (50%) were prepared with different contents of some compounds (Ascorbic acid ,Reducing Sugar , Amino acids) that may play an important role in brown pigments ( Melanoidins )formation. Samples were stored at 25 and 35ْ c for 12 weeks .Results showed...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
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College of Agriculture
2005-06-01
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| Series: | Mesopotamia Journal of Agriculture |
| Online Access: | https://magrj.mosuljournals.com/article_35947_c29789a453832e88e2d3b288154a3100.pdf |
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| Summary: | Synthetic model systems of concentrated lemon juice (50%) were prepared with different contents of some compounds (Ascorbic acid ,Reducing Sugar , Amino acids) that may play an important role in brown pigments ( Melanoidins )formation. Samples were stored at 25 and 35ْ c for 12 weeks .Results showed that the main brown pigments formation pathway in this highly acidic synthetic model system (pH >2.5) was ascorbic acid degradation rather than reducing sugar acid decomposition and strecker decomposition of amino acid. |
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| ISSN: | 1815-316X 2224-9796 |