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


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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:   (2116 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.
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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

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