Color in Concentrated Milk Proteins with High Sucrose as Affected by Glucose Replacement |
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| Authors: | M.S. Pauletti E.J. Matta E. Castelao D S. Rozycki |
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| Affiliation: | Authors Pauletti, Castelao, and Rozycki are with Instituto de Technolgía de Alimentas, Facultad de Ingenieria Química, Universidad Nacional del Litoral, CC266, 3000 Santa Fe, Argentina.;Author Matta is with Instituto de Desarrollo Tecnológico para la Industria Quimica (UNL-CONICET) and Instituto de Tecnologia Celulosica (FIQ-UNL). |
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| Abstract: | A model system of sucrose, whole dry milk powder, and distilled water was used to evaluate color development during heating. Sucrose replacement by glucose and moisture were the selected variables in a second-order central composite design. The main color response was the Kubelka-Munk index K/S calculated from reflectance colorimetric measurement using the Self-Backing Reflectance Transformation (SBRT) procedure. Browning reached a zone of maximum K/S when sucrose replacement increased. Additional replacement in the maximum zone did not increase browning, but produced an opposite effect decreasing browning, depending on moisture content. Chromophore group formation was higher between 40 and 75% of sucrose replacement by glucose and at 20-30% moisture content. |
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| Keywords: | heat-induced browning concentrated milk glucose Kubelka Munk optical properties |
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