Volume 16, Issue 97 (2020)                   FSCT 2020, 16(97): 127-136 | Back to browse issues page


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Bakeshlou H, Pirouzifard M K, Alizadeh M, Amiri S. Investigation of non-enzymatic browning characteristics of Sardasht black grape juice concentrate using Response Surface Methodology. FSCT. 2020; 16 (97) :127-136
URL: http://fsct.modares.ac.ir/article-7-37146-en.html
1- Department of Food Science and Technology, Faculty of Shahid Beheshti, Urmia Branch, Technical and Vocational University (TVU), Urmia, Iran , hojjatbakeshlou@gmail.com
2- Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Urmia, Iran
3- Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Urmia, Iran
4- PhD of Food Microbiology, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
Abstract:   (2033 Views)
To study the effect of non-enzymatic browning reactions, quantification of 5-hydroxymethyl furfural (HMF) and on the browning index (BI) was done. In this study, the kinetics of BI in Sardasht black grape (Rasheh variety) juice concentrate was studied. Samples with different Brix's (60.5, 65.6 and 70.7) in three temperatures (5°C, 15°C, and 25°C) were kept for 85 days. In addition, the color analysis was also evaluated by a Hunter lab. Analysis of variance showed that all three factors (Brix, storage time and temperature) were effective in HMF content (P<0.05). They had a linear positive relation with HMF content in black grape juice concentrate. HMF content of concentrate was in the range of 0.57-50.6 (mg/kg). Also, all three factors had a significant effect on the BI (P<0.05) and its content was measured between1.054 - 1.373.
Full-Text [PDF 705 kb]   (385 Downloads)    
Article Type: Original Research | Subject: Statistics, modeling and response levels in the food industry
Received: 2019/10/8 | Accepted: 2020/02/3 | Published: 2020/02/29

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.