کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7599158 | 1492142 | 2014 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Changes in the physicochemical characteristics, including flavour components and Maillard reaction products, of non-centrifugal cane brown sugar during storage
ترجمه فارسی عنوان
تغییرات ویژگی های فیزیکوشیمیایی، از جمله عناصر طعم و محصولات واکنش مایار، قند قهوه ای قهوه غیر قلیایی در طول ذخیره سازی
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کلمات کلیدی
شکر قهوهای، ذخیره سازی مواد غذایی، خصوصیات فیزیکوشیمیایی، اجزای طعم دهنده، محصولات واکنشی مایار،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Changes in the quality attributes of non-centrifugal cane brown sugar represented by physicochemical characteristics as well as flavour components and Maillard reaction products (MRPs) were monitored every 3 months over 1 year of storage. Stored cane brown sugar became darker, and its moisture content and water activity (aw) increased during storage. Fructose and glucose levels decreased as non-enzymatic browning via the Maillard reaction occurred in the stored sample, and a similar trend was also discovered in aconitic and acetic acids. Stored cane brown sugar lost its acidic and sulfuric odours (58.70-39.35% and 1.85-0.08%, respectively); subsequently, the nutty and roasted aroma increased from 26.52% to 38.59% due to the volatile MRPs. The browning rate of stored cane brown sugar was positively associated with the development of volatile MRPs (Pearson's coefficient = 0.860), whereas the amount of 3-deoxyglucosone, an intermediate product of the Maillard reaction, had a lower association with the brown colour due to its relatively slow degradation rate.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 149, 15 April 2014, Pages 170-177
Journal: Food Chemistry - Volume 149, 15 April 2014, Pages 170-177
نویسندگان
Yonathan Asikin, Asahiro Kamiya, Masami Mizu, Kensaku Takara, Hajime Tamaki, Koji Wada,