The Browning Factors and Analysis of Browning Speed in Mei Syrup during Storage
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- WU Ming Chang
- National Pingtuug University of Science and Technology
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- YANG Ting Chen
- Searchan Enterprise CO., LTD.
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- CHEN Chin Shu
- Institute of Food and Agricultural Sciences, University of Florida
Bibliographic Information
- Other Title
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- 梅シロップ貯蔵中の褐変要因とその速度解析
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Description
The factors affecting the browning in sweetened mei (Japanese apricot) syrup during storage were investigated. When stored at 5, 15 and 25°C for 6 or 12 months, the added sucrose in the syrup was inverted into fructose and glucose as the syrup browning progressed. Increases in 5-hydroxymethyl furfural (HMF), an intermediate of caramelization, were measured in the stored syrups. Experimental rate constants for kinetics of sugar changes and phenolic compound decreases during storage were determined. The browning reaction in sweetened mei syrup was characterized by a combination of oxidation of phenolic compounds and caramelization of sugars.
Journal
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- Food Preservation Science
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Food Preservation Science 24 (2), 87-93, 1998
Japan Association of Food Preservation Scientists
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Details 詳細情報について
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- CRID
- 1390282680095149440
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- NII Article ID
- 10029724436
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- NII Book ID
- AA11178236
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- ISSN
- 21861277
- 13441213
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- NDL BIB ID
- 10357231
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed
