Effect of Maillard reaction browning factors on color of membrane clarification non-centrifugal cane sugar during storage
Abstract The effect of Maillard reaction browning factors on the color enhancement of membrane clarification non-centrifugal cane sugar (M-NCS) in storage was explored. During storage, the color of M-NCS gradually browned and blackened. pH, the contents of glucose, fructose, protein, total amino acids and 5-hydroxymethylfurfural (5-HMF) decreased significantly. Meanwhile, the moisture content, relative percentages of volatile Maillard reaction products (MRPs) and the content of 3-deoxyglucosone (3-DG) increased during storage. The sucrose content remained stable. Correlation analysis shows all browning factors were significantly correlated with color. Multivariate data analysis results demonstrated that the compound effects of volatile MRPs, 3-DG, pH, glucose and total amino acids led to the color change of stored M-NCS. The order of effect on the color change of stored M-NCS was volatile MRPs > 3-DG > pH > glucose > total amino acids.
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2022
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oai:scielo:S0101-206120220001012042022-06-21Effect of Maillard reaction browning factors on color of membrane clarification non-centrifugal cane sugar during storageCHEN,PengCHENG,FangWEI,LinWANG,ShuoZHANG,ZhimingHANG,FangxueLI,KaiXIE,Caifeng M-NCS Maillard reaction browning indicators storage Abstract The effect of Maillard reaction browning factors on the color enhancement of membrane clarification non-centrifugal cane sugar (M-NCS) in storage was explored. During storage, the color of M-NCS gradually browned and blackened. pH, the contents of glucose, fructose, protein, total amino acids and 5-hydroxymethylfurfural (5-HMF) decreased significantly. Meanwhile, the moisture content, relative percentages of volatile Maillard reaction products (MRPs) and the content of 3-deoxyglucosone (3-DG) increased during storage. The sucrose content remained stable. Correlation analysis shows all browning factors were significantly correlated with color. Multivariate data analysis results demonstrated that the compound effects of volatile MRPs, 3-DG, pH, glucose and total amino acids led to the color change of stored M-NCS. The order of effect on the color change of stored M-NCS was volatile MRPs > 3-DG > pH > glucose > total amino acids.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.42 20222022-01-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101204en10.1590/fst.43722 |
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CHEN,Peng CHENG,Fang WEI,Lin WANG,Shuo ZHANG,Zhiming HANG,Fangxue LI,Kai XIE,Caifeng |
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CHEN,Peng CHENG,Fang WEI,Lin WANG,Shuo ZHANG,Zhiming HANG,Fangxue LI,Kai XIE,Caifeng Effect of Maillard reaction browning factors on color of membrane clarification non-centrifugal cane sugar during storage |
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CHEN,Peng CHENG,Fang WEI,Lin WANG,Shuo ZHANG,Zhiming HANG,Fangxue LI,Kai XIE,Caifeng |
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CHEN,Peng |
title |
Effect of Maillard reaction browning factors on color of membrane clarification non-centrifugal cane sugar during storage |
title_short |
Effect of Maillard reaction browning factors on color of membrane clarification non-centrifugal cane sugar during storage |
title_full |
Effect of Maillard reaction browning factors on color of membrane clarification non-centrifugal cane sugar during storage |
title_fullStr |
Effect of Maillard reaction browning factors on color of membrane clarification non-centrifugal cane sugar during storage |
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Effect of Maillard reaction browning factors on color of membrane clarification non-centrifugal cane sugar during storage |
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effect of maillard reaction browning factors on color of membrane clarification non-centrifugal cane sugar during storage |
description |
Abstract The effect of Maillard reaction browning factors on the color enhancement of membrane clarification non-centrifugal cane sugar (M-NCS) in storage was explored. During storage, the color of M-NCS gradually browned and blackened. pH, the contents of glucose, fructose, protein, total amino acids and 5-hydroxymethylfurfural (5-HMF) decreased significantly. Meanwhile, the moisture content, relative percentages of volatile Maillard reaction products (MRPs) and the content of 3-deoxyglucosone (3-DG) increased during storage. The sucrose content remained stable. Correlation analysis shows all browning factors were significantly correlated with color. Multivariate data analysis results demonstrated that the compound effects of volatile MRPs, 3-DG, pH, glucose and total amino acids led to the color change of stored M-NCS. The order of effect on the color change of stored M-NCS was volatile MRPs > 3-DG > pH > glucose > total amino acids. |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
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2022 |
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http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101204 |
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