NDLI: Kinetics of Colour Development of Molten Glucose, Fructose and Sucrose at High Temperatures

Content Provider	Springer Nature Link
Author	Luna, María Paz Aguilera, José Miguel
Copyright Year	2013
Abstract	Pure sugar crystals melt at high temperature and liquids progressively change from colourless to dark brown, attracting much attention as a possible source of caramel or as a cooking media. The aim of this study was to evaluate colour development in pure sugar melts at temperatures above 160 °C as a function of time. Crystalline glucose, fructose and sucrose (12 g) were placed in test tubes and subjected to temperatures of 160, 170, 180, 190 and 200 °C (±1 °C). Colour was determined quantitatively with a computer vision system and evaluated as lightness/darkening (L/L$_{0}$) and total colour difference (∆E). A modified and reparameterised Gompertz model was successfully used to explain the kinetic behavior of L/L$_{0}$ and ∆E and the Arrhenius type dependency was found to relate the temperature effect. Fructose had the highest reaction rates for L/L$_{0}$ and ∆E at all temperatures. The activation energy values for ∆E were 56.1, 44.5 and 126.8 kJ/mol for glucose, fructose and sucrose, respectively. Crystalline sucrose does not brown but the colour develops at surfaces which become noncrystalline and sticky before the colour appears. Glucose had the lowest reaction rates for L/L$_{0}$, proving that is more appropriate to use in products with extensive thermal treatments, making it more suitable to manage non-enzymatic browning reactions and obtain products with different characteristics.
Starting Page	61
Ending Page	68
Page Count	8
File Format	PDF
ISSN	15571858
Journal	Food Biophysics
Volume Number	9
Issue Number	1
e-ISSN	15571866
Language	English
Publisher	Springer US
Publisher Date	2013-08-17
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Glucose Fructose Sucrose Caramelisation Colour change Kinetics Food Science Biophysics and Biological Physics Analytical Chemistry
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Biophysics Bioengineering Food Science Applied Microbiology and Biotechnology

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