The correlation of CO2 content with non-enzymatic browning color in non-fat dried milk
1986
Chang, K.S. (Chungnam National Univ., Chongju (Korea R.). Dept. of Food Science and Technology) | Min, D.B. (Ohio State Univ., Columbus (USA))
In order to develop a simple and effective method for determining the rate of the Maillard reaction in non-fat dry milk, the carbon dioxide content of the headspace as an indicator were used and the amount of correlation between CO2 content and brown color development were determined by the gas chromatography. There was a high correlation between brown color and CO2 content. The use of gas chromatography to analyze the CO2 in the headspace of samples was a quick, simple and effective method of monitoring the Maillard reaction. Volatile concentration increases with storage time and varies inversely with oxygen content. Lysine was more effective than glucose in catalyzing the Maillard reaction
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