Search results for "Nonenzymatic browning"

Changes in properties of palm sugar syrup produced by an open pan and a vacuum evaporator during storage

2013

International audience; The aim of this study was to monitor the changes in the properties of palm sugar syrup produced by an open pan and a vacuum evaporator at 70°C and 80°C during storage under 4°C and room temperature (30°C) for 12 months at monthly intervals. During storage, Maillard reaction took place in samples stored under 4°C lower than those stored under 30°C. This was shown by lower a* values, intermediate browning products (IBP), browning intensity (BI) and HMF content, and higher L* values, fructose, glucose and free amino group contents during storage for 12 months. HMF, a possible mutagen formed by nonenzymatic browning during the heating and storage of sugar based products,…