Additives Affecting Nonenzymatic Browning of Apple Juice during Processing

Abstract

Abstract: The additives would greatly affect NEB of apple juice during processing.Treatment with EDTA-Na2,citric acid and CaCl2 in Golden Delicious apple could decrease NEB though milling.The optimum combination was:0.03mol/L CaCl2+0.03mol/L EDTA-Na2+0.005 citric acid(A420 was 0.100).As for the Fuji apple it was:0.06mol/L CaCl2+0.06mol/L EDTA-Na2+0.005mol/L citric acid (A420 was 0.075).Treatment with NaHSO3,Cys and VC could also decrease NEB.The optimum combination was:0.001mol/L NaHSO3+380mg/ml Cys+0.06mol/L VC(A420 was 0.231).

Key words: Apple juice , Additive , Nonenzymatic browning

MA Xia, GUAN Feng-Mei, WANG Rui-Ming. Additives Affecting Nonenzymatic Browning of Apple Juice during Processing[J]. FOOD SCIENCE, 2002, 23(1): 91-93.

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Additives Affecting Nonenzymatic Browning of Apple Juice during Processing

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