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Effects of Temperature and Sugar Concentration on the Colour Development, 5-hydroxymethoxylfurfural Production, and Antioxidative Activity Development in the Caramelisation of Acidic Glucose Solution by Mei-Ling Chen, Hsin-Yi Chen, and Shih-Chuan Liu* is a Agricultural and Biological Sciences article available to read on EtoBox.

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Model acidic glucose solution systems (pH 3.0) incubated at 75 - 95°C were utilized for investigating the reaction kinetics of the brown colour development, DPPH radical scavenging activity (SDPPH) and 5-hydroxymethoxylfurfural (HMF) production of caramelisation. The result showed the reaction model of glucose on the caramel brown colour development followed first-order kinetics at 75 and 85 ̊C, and logarithm-order at 95 ̊C. The reaction models of glucose on SDPPH development and HMF production followed first-order kinetics through the experimental temperature ranges. The Ea values for glucose on caramel brown colour development, SDPPH development and HMF production were 120, 91 and 134 kJ∙mol-1; while Q10 values were 3.18, 2.34 and 3.52, respectively.

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Author

Mei-Ling Chen, Hsin-Yi Chen, and Shih-Chuan Liu*

Publisher

Walter de Gruyter GmbH & Co. KG; Walter de Gruyter GmbH (ISSN 2194-5764)

Published

2012

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)