Bhale Rao, S. D. (1993) A factorial approach to identify reactive constituents and their interactions in multicomponent highly acidic model systems simulating lime juice concentrate (32 degree B). Journal of the Science of Food and Agriculture, 63 (1). 91-94, 9 ref..
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Abstract
The non-enzymic browning mechanism in a multicomponent food
product such as lime juice concentrate (32"B) was investigated using synthetic
model systems. A 25 factorial experiment was designed and the statistically
significant main effects and interactions isolated.
Four interactions: (I) citric acid +ascorbic acid, (2) citric acid + fructose, (3)
fructose + ascorbic acid and (4) citric acid +fructose + ascorbic acid; and three
main effects: (1) citric acid, (2) fructose and (3) ascorbic acid, were found to be
statistically significant at the 0.05 level. These are interpreted in the light of
available literature on non-enzymic browning reactions.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | non-enzymic browning, lime juice concentrate, model systems, factorial approach |
| Subjects: | 600 Technology > 07 Beverage Technology > 05 Fruit juice 600 Technology > 08 Food technology > 14 Physical properties > 01 Colours 600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits |
| Divisions: | CFTRI Resource Centres |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 27 May 2016 12:22 |
| Last Modified: | 03 May 2018 11:22 |
| URI: | http://ir.cftri.res.in/id/eprint/2464 |
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