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Non-enzymatic browning in foods: Further studies in some fruit juices and vegetable pulps.

Bhatia, B. S. and Sastry, L. V. L. and Girdhari, Lal. (1960) Non-enzymatic browning in foods: Further studies in some fruit juices and vegetable pulps. Food Science, 9. pp. 400-402.

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Abstract

Results of an investigation on the non-enzymatic browning of some fruit juices and vegetable pulps showed that (I) pea puree was more susceptible to ring discolouration which could be controlled by the addition of ascorbic acid. Thel"e was, however, no such discolouration in the case of field bean puree. (ii) In the case of amla juice containing 300 mg. per cent of natural ascorbic acid, browning was not enhanced by further fortification with 250 mg. per cent of ascorbic acid. (iii) In amla extracts, tyrosine did not accelerate browning while glycine caused m.ore browning than lysine. Cysteine did not show any protective effect and (iv) added ascorbic acid caused more browning in lime juice than in orange or tomato juices.

Item Type: Article
Uncontrolled Keywords: Non-enzymatic browning, fruit juices, vegetable pulps, amla juice
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 09 Food Microbiology
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Oct 2014 06:56
Last Modified: 29 Oct 2014 06:56
URI: http://ir.cftri.com/id/eprint/4711

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