Engineering and Environmental Sciences
Turkish Journal of Engineering and Environmental SciencesEffect of Temperature and pH on Nonenzymic Browning in Minced Dried Pepper During Storage
University of Gaziantep, Food Engineering Deparment, Gaziantep-TURKEY
Abstract: The effect of temperature and pH was investigated on the nonenzymic browning reactions in minced dried paprika. The browning pigments formation was both pH and temperature dependent. Increasing pH in a very narrow range from 3 to 4 affected the rate of nonenzymic browning reactions as function of temperature. Brown pigments formation followed the zero-order reaction kinetics. The temperature dependency was explained by the Arrhenius model in a temperature range from 5 to 35°C. The rate in the increase of brown pigments decreased after 10 weeks of storage at all temperatures and pH values studied.
Key Words: Minced dried pepper, Nonenzymic browning, Temperature, pH.
Turkish J. Eng. Env. Sci., 22, (1998), 33-38.
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