Research on Non-enzymatic Browning (NEB) Reaction during the Drying Process of Litchi Fruit

FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (10): 158-161.

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Research on Non-enzymatic Browning (NEB) Reaction during the Drying Process of Litchi Fruit

CAI Chang-He, Guo-Ji, Zeng-Qing-Xiao

1.College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China;2.Pomology Research Institute, Guangdong Academy of Agricultrural Sciences, Guangzhou 510640, China

Online:2006-10-15 Published:2011-11-16

Abstract

Abstract: The changing content of sugar, amino acid, VC, polyphenol of litchi fruit during the drying process are analysed. The results show that the major non-enzymatic browning reaction were caramelization and MLD in the process. The primary stageof browning is the first stage of drying process. And the formation of color mainly occurs in the second stage. The polymerization continues in the final stage.

Key words: litchi fruit, drying, NEB, caramelization, MLD

CAI Chang-He, Guo-Ji, Zeng-Qing-Xiao. Research on Non-enzymatic Browning (NEB) Reaction during the Drying Process of Litchi Fruit[J]. FOOD SCIENCE, 2006, 27(10): 158-161.

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Research on Non-enzymatic Browning (NEB) Reaction during the Drying Process of Litchi Fruit

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