Nonenzymatic Browning of Freeze-Dried Sucrose
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 539–542, March 1983
How to Cite
FLINK, J. M. (1983), Nonenzymatic Browning of Freeze-Dried Sucrose. Journal of Food Science, 48: 539–542. doi: 10.1111/j.1365-2621.1983.tb10784.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 7/9/82; revised 10/4/82; accepted 10/8/82.
The appearance of nonenzymatic browning products in sucrosebased systems (5-20%; pH 1-5) during freeze drying and during subsequent room temperature storage in the dry state was investigated. Results showed that following the completion of the primary sublimation stage of drying, sucrose hydrolysis to glucose and fructose was initiated. Glucose and fructose undergo further breakdown, and at the same time products which absorb in the UV (280 nm) were formed. A short time later observable brown colors are noted (absorbance at 400 nm). The extent of UV absorbance and brown color formation increased with decreasing sucrose concentration and decreasing pH in the initial solution.