Kinetics of Nonenzymatic Browning Reactions in Pumpkin Puree During Storage

Feryal Karadeniz; Soner Kaya; Fatma Midilli

Makale detayları

Kinetics of Nonenzymatic Browning Reactions in Pumpkin Puree During Storage

Yazarlar:

Feryal Karadeniz | Soner Kaya | Fatma Midilli

Yayıncı:

Gazi University

Ana Başlıklar:

Food Engineering

Dergi:

Gazi University Journal of Science Part A: Engineering and Innovation Vol.11 Issue 1, pp.101-111

Belge Tipi:

Makale

Yayın Tarihi:

3/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001310702

pISSN:

2147-9542

Anahtar kelimeler:

Özet:

 Pumpkins Cucurbita moschata are a great source of essential nutrients counting vitamins, minerals, carotenoids, and dietary fiber. Due to their healthy composition, it draws consumer attention. Pumpkin puree is used for preparation of baby foods, soups, flour, jam, jellies, and desserts. To assess the main quality parameters of the foods such as color and hydroxymethylfurfural HMF formation, CIE-Lab color changes and HMF formation which is also an indicator of Maillard browning reactions were evaluated storing the pumpkin puree at 27, 37 and 47C for 17 weeks. Kinetic parameters for HMF formation and color changes were calculated. The findings showed that HMF quantity linearly increased with the temperature and storage duration following the reaction model of zero order. The values of b coordinate, Lightness, Chroma, and hue lessened linearly as a coordinate values increased linearly fitting zero order reaction kinetic. By means of Arrhenius equation, the temperature dependency of the rate constant of color variation was demonstrated and the values of the activation energy kj mol-1 were calculated as 76.15, 30.60, 46.08, 28.44, 27.61 and 38.32 for HMF formation, Lightness, a coordinate, b coordinate, Chroma, and hue, respectively.

 Pumpkins Cucurbita moschata are a great source of essential nutrients counting vitamins, minerals, carotenoids, and dietary fiber. Due to their healthy composition, it draws consumer attention. Pumpkin puree is used for preparation of baby foods, soups, flour, jam, jellies, and desserts. To assess the main quality parameters of the foods such as color and hydroxymethylfurfural HMF formation, CIE-Lab color changes and HMF formation which is also an indicator of Maillard browning reactions were evaluated storing the pumpkin puree at 27, 37 and 47C for 17 weeks. Kinetic parameters for HMF formation and color changes were calculated. The findings showed that HMF quantity linearly increased with the temperature and storage duration following the reaction model of zero order. The values of b coordinate, Lightness, Chroma, and hue lessened linearly as a coordinate values increased linearly fitting zero order reaction kinetic. By means of Arrhenius equation, the temperature dependency of the rate constant of color variation was demonstrated and the values of the activation energy kj mol-1 were calculated as 76.15, 30.60, 46.08, 28.44, 27.61 and 38.32 for HMF formation, Lightness, a coordinate, b coordinate, Chroma, and hue, respectively.

 Pumpkins Cucurbita moschata are a great source of essential nutrients counting vitamins, minerals, carotenoids, and dietary fiber. Due to their healthy composition, it draws consumer attention. Pumpkin puree is used for preparation of baby foods, soups, flour, jam, jellies, and desserts. To assess the main quality parameters of the foods such as color and hydroxymethylfurfural HMF formation, CIE-Lab color changes and HMF formation which is also an indicator of Maillard browning reactions were evaluated storing the pumpkin puree at 27, 37 and 47C for 17 weeks. Kinetic parameters for HMF formation and color changes were calculated. The findings showed that HMF quantity linearly increased with the temperature and storage duration following the reaction model of zero order. The values of b coordinate, Lightness, Chroma, and hue lessened linearly as a coordinate values increased linearly fitting zero order reaction kinetic. By means of Arrhenius equation, the temperature dependency of the rate constant of color variation was demonstrated and the values of the activation energy kj mol-1 were calculated as 76.15, 30.60, 46.08, 28.44, 27.61 and 38.32 for HMF formation, Lightness, a coordinate, b coordinate, Chroma, and hue, respectively.

 Pumpkins Cucurbita moschata are a great source of essential nutrients counting vitamins, minerals, carotenoids, and dietary fiber. Due to their healthy composition, it draws consumer attention. Pumpkin puree is used for preparation of baby foods, soups, flour, jam, jellies, and desserts. To assess the main quality parameters of the foods such as color and hydroxymethylfurfural HMF formation, CIE-Lab color changes and HMF formation which is also an indicator of Maillard browning reactions were evaluated storing the pumpkin puree at 27, 37 and 47C for 17 weeks. Kinetic parameters for HMF formation and color changes were calculated. The findings showed that HMF quantity linearly increased with the temperature and storage duration following the reaction model of zero order. The values of b coordinate, Lightness, Chroma, and hue lessened linearly as a coordinate values increased linearly fitting zero order reaction kinetic. By means of Arrhenius equation, the temperature dependency of the rate constant of color variation was demonstrated and the values of the activation energy kj mol-1 were calculated as 76.15, 30.60, 46.08, 28.44, 27.61 and 38.32 for HMF formation, Lightness, a coordinate, b coordinate, Chroma, and hue, respectively.

Makale detayları

Kinetics of Nonenzymatic Browning Reactions in Pumpkin Puree During Storage

Yazarlar:

Feryal Karadeniz | Soner Kaya | Fatma Midilli

Yayıncı:

Gazi University

Ana Başlıklar:

Food Engineering

Dergi:

Gazi University Journal of Science Part A: Engineering and Innovation Vol.11 Issue 1, pp.101-111

Belge Tipi:

Makale

Yayın Tarihi:

3/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001310702

pISSN:

2147-9542

Pumpkin Puree

Kinetics

HMF

Browning

Color

Storage

Sayı

Makale detayları

Kinetics of Nonenzymatic Browning Reactions in Pumpkin Puree During Storage

Yazarlar: Feryal Karadeniz | Soner Kaya | Fatma Midilli

Yayıncı: Gazi University

Ana Başlıklar: Food Engineering

Dergi: Gazi University Journal of Science Part A: Engineering and Innovation Vol.11 Issue 1, pp.101-111

Belge Tipi: Makale

Yayın Tarihi: 3/2024

Belge Dili: İngilizce

Document ID (Org No.): 2001310702

pISSN: 2147-9542

Pumpkin Puree

Kinetics

HMF

Browning

Color

Storage

Sayı

Yazarlar:

Feryal Karadeniz | Soner Kaya | Fatma Midilli

Yayıncı:

Gazi University

Ana Başlıklar:

Food Engineering

Dergi:

Gazi University Journal of Science Part A: Engineering and Innovation Vol.11 Issue 1, pp.101-111

Belge Tipi:

Makale

Yayın Tarihi:

3/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001310702

pISSN:

2147-9542