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KMID : 0380619860180040306
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Korean Journal of Food Science and Technology
1986 Volume.18 No. 4 p.306 ~ p.312
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Evaluation and Prediction of Color Changes of Sugar - Glycine Mixtures by Maillard Reaction
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성현순/Sung, Hyun Soon
김우정/전영혜/Kim, Woo Jung/Chun, Young Hye
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Abstract
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Color changes of a mature of 0.8 M glucose, fructose or sucrose and 0.8 M glycine were evaluated by Hunter ´L´, ´a´, ´b´ values during Maillard reaction at the temperature range of 70°-100℃. The results suggested the reaction to be devided into three stages. In initial reaction the ´L´ and ´a´ values decreased slowely, and ´b´ rapidly increased to maximum, which were followed by a rapid decrease in ´L´ and ´b´ and rapid increase in ´a´ values at intermediate stage. At final reaction period the both ´L´ and ´b´ were slowed down in their reduction rate while ´a´ decreased rapidly from its maximum point. All of the Hunter values were reached to near Zero. Linear equations, which can be used for prediction of color change in Maillared reaction, of 1/√(L_t-L_o)² + (a_t-a_o)² + (b+_t-b_o)²= a(1/t) + b for Hunter values and 1√X+Y+Z = a(1/t) + b for CIE tristimulus values were found to have a very high correlation coefficient. Relationships between ´L´ and ´a´, ´L´ and ´b´ and ´a´ and ´b´ were also graphcally compared.
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