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Studies on the non-enzymatic browning of foods products: Sugar-organic acid model systems.

Kapur, N. S. and Bhatia, B. S. and Bhatia, D. S. and Girdhari, Lal. (1958) Studies on the non-enzymatic browning of foods products: Sugar-organic acid model systems. Food Science, 7 (7). pp. 181-185.

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The subject of non-enzymatic browning in food products has received considerable attention from various workers but still the mechanisms involved are not completely understood. Earlier studies had centred round Maillard type reactions but in recent years the importance of sugarorganic acid complexes is also being increasingly emphasized. Using ion exchange resins and studying browning in different fractions of apricot concentrate, Haas and Stadtman1 showed that, besides the reaction involving nitrogenous constituents, those between sugars and organic acids and those involving only organic acids were also important. Not only the hydrogen ion concentration but also the nature of the anion was found to be an important factor. Work carried out by Lewis et al.2 and Livingston et al.3' 4, 8 has further emphasized the importance of sugar-organic acid systems in the browning reaction. In the present investigation, browning in organic acid-sugar model systems has been studied in detail. Four sugars (glucose, galactose, fructose and sucrose) and ten organic acids (acetic, propionic, oxalic, malonic, succinic, malic, tartaric citric, lactic and pyruvic) have been taken.

Item Type: Article
Uncontrolled Keywords: non-enzymatic browning, food products, sugar-organic acid
Subjects: 600 Technology > 08 Food technology > 07 Food Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 May 2013 05:59
Last Modified: 13 May 2013 05:59
URI: http://ir.cftri.com/id/eprint/5760

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