Turkish Journal of Engineering and Environmental Sciences

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.