- Turkish Journal of Engineering and Environmental Sciences
- Vol: 22 Issue: 1
- Effect of Temperature and pH on Nonenzymic Browning in Minced Dried Pepper During Storage
Effect of Temperature and pH on Nonenzymic Browning in Minced Dried Pepper During Storage
Authors : Fahrettin GÖĞÜŞ, Sami EREN
Pages : 33-38
View : 6 | Download : 2
Publication Date : 9999-12-31
Article Type : Makaleler
Abstract :The effect of temperature and pH was investigated on the nonenzymic browning reactions in minced dried paprika. The browning pigments formation was both pH and temperature dependent. Increasing pH in a very narrow range from 3 to 4 affected the rate of nonenzymic browning reactions as function of temperature. Brown pigments formation followed the zero-order reaction kinetics. The temperature dependency was explained by the Arrhenius model in a temperature range from 5 to 35°C. The rate in the increase of brown pigments decreased after 10 weeks of storage at all temperatures and pH values studied.Keywords : Minced dried pepper, Nonenzymic browning, Temperature, pH.