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Non-enzymatic browning in foods: Further studies in some fruit juices and vegetable pulps.

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Relation http://ir.cftri.com/4711/
 
Title Non-enzymatic browning in foods: Further studies in some fruit juices and vegetable pulps.
 
Creator Bhatia, B. S.
Sastry, L. V. L.
Girdhari, Lal.
 
Subject 05 Fruit juice
23 Vegetables
09 Food Microbiology
 
Description Results of an investigation on the non-enzymatic browning of some fruit juices and vegetable
pulps showed that (I) pea puree was more susceptible to ring discolouration which could be
controlled by the addition of ascorbic acid. Thel"e was, however, no such discolouration in the
case of field bean puree. (ii) In the case of amla juice containing 300 mg. per cent of natural
ascorbic acid, browning was not enhanced by further fortification with 250 mg. per cent of
ascorbic acid. (iii) In amla extracts, tyrosine did not accelerate browning while glycine
caused m.ore browning than lysine. Cysteine did not show any protective effect and
(iv) added ascorbic acid caused more browning in lime juice than in orange or tomato juices.
 
Date 1960
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/4711/1/Food%20Science%2C%20December%201960%2C%20Vol.%209%2C%20No.2%20pp.400-402.pdf
Bhatia, B. S. and Sastry, L. V. L. and Girdhari, Lal. (1960) Non-enzymatic browning in foods: Further studies in some fruit juices and vegetable pulps. Food Science, 9. pp. 400-402.