Non-enzymatic browning kinetics of concentrated pear juice
- Albert Ibarz Ribas
- O. Martin
- Gustavo V. Barbosa-Cánovas
ISSN: 1082-0132, 1532-1738
Año de publicación: 1997
Volumen: 3
Número: 3
Páginas: 213-218
Tipo: Artículo
Otras publicaciones en: Food science and technology international = Ciencia y tecnología de alimentos internacional
Resumen
Non-enzymatic browning kinetics of concentrated juice for three pear varieties (Alexandrine Douillard, Flor de Invierno and Blanquilla) was evaluated at three temperatures (90, 80 and 70 °C) and different soluble solid contents (52, 62 and 72 °Brix). The evolution of absorbance at 420 nm is described by zero order kinetics, but the formation of 5-hydroxymethyl-2 furfuraldehyde (HMF) and the reduction in formol index followed first order kinetics. The Alexandrine Douillard juices showed non-enzymatic browning which was less pronounced than in Flor de Invierno and Blanquilla juices.