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Keywords:

  • non-enzymic browning;
  • lime juice concentrate;
  • model systems;
  • factorial approach

Abstract

The non-enzymic browning mechanism in a multicomponent food product such as lime juice concentrate (32°B) was investigated using synthetic model systems. A 25 factorial experiment was designed and the statistically significant main effects and interactions isolated.

Four interactions: (1) citric acid + ascorbic acid, (2) citric acid + fructose, (3) fructose + ascorbic acid and (4) citric acid + fructose + ascorbic acid; and three main effects: (1) citric acid, (2) fructose and (3) ascorbic acid, were found to be statistically significant at the 0·05 level. These are interpreted in the light of available literature on non-enzymic browning reactions.