Kinetics of non-enzymatic colour development in glucose syrups during storage

Bostan A., Boyacioglu D.

FOOD CHEMISTRY, vol.60, no.4, pp.581-585, 1997 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 60 Issue: 4
  • Publication Date: 1997
  • Doi Number: 10.1016/s0308-8146(97)00036-8
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.581-585
  • Istanbul Technical University Affiliated: No

Abstract

Kinetics of non-enzymatic colour development in glucose syrups after 13 weeks storage at 25, 35, 45 and 55 degrees C were studied and the shelf lives of syrups under study were estimated. Syrups with two different dextrose equivalents (38 and 59 DE) at three different pH values (4.0, 4.5 and 5.0) were examined. Syrups stored at 25 and 35 degrees C were not taken into consideration due to minor changes observed during 13 weeks of storage. The longest acceptable shelf life at 55 degrees C was about 13.9 weeks at pH 4.0 and the shortest, 11.5 weeks at pH 5.0. For syrups stored at 45 degrees C, the longest shelf life was observed to be 26.2 weeks at pH 4.0 and the shortest 17.3 weeks at pH 5.0. A practical application of these results could be to use the data to estimate the shelf life of glucose syrups with the same composition under any storage temperature. (C) 1997 Elsevier Science Ltd.