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Food Science and Technology International
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Nota. Cinética de pardeamiento no enzimático de zumo de pera concentrado Note./ Non-enzymatic browning kinetics of concentrated pear juice

A. Ibarz

Departament de Teenologia d'Aliments. Universitat de Lleida. Rovira Roure 177. 25198 Lleida (Spain)

O. Martín

Departament de Teenologia d'Aliments. Universitat de Lleida. Rovira Roure 177. 25198 Lleida (Spain)

G.V. Barbosa-Cánovas

Biological Systems Engineering Department, Washington State University, Pullman, WA 99164-6120, USA

Non-enzymatic browning kinetics of concentrated juice for three pear varieties (Alexandrine Douillard, Flor de Invierno and Blanquilla) was evaluated at three temperatures (90, 80 and 70 °C) and different soluble solid contents (52, 62 and 72 °Brix). The evolution of absorbance at 420 nm is described by zero order kinetics, but the formation of 5-hydroxymethyl-2 furfuraldehyde (HMF) and the reduction in formol index followed first order kinetics. The Alexandrine Douillard juices showed non-enzymatic browning which was less pronounced than in Flor de Invierno and Blanquilla juices.

Key Words: non-enzymatic browning • pear juice • kinetics • thermal treatment

Food Science and Technology International, Vol. 3, No. 3, 213-218 (1997)
DOI: 10.1177/108201329700300309
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