Nota. Cinética de pardeamiento no enzimático de zumo de pera concentrado Note./ Non-enzymatic browning kinetics of concentrated pear juice
- 1 June 1997
- journal article
- research article
- Published by SAGE Publications in Food Science and Technology International
- Vol. 3 (3), 213-218
- https://doi.org/10.1177/108201329700300309
Abstract
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.Keywords
This publication has 2 references indexed in Scilit:
- Heat Induced Browning of Clarified Apple Juice at High TemperaturesJournal of Food Science, 1986
- Nonenzymatic Browning in Apple Juice Concentrate during StorageJournal of Food Science, 1984