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Assessment of relative reduction of sugars, UV- absorbance and browning intensity of caramelized products (CPs)


The International Journal of Global Sciences (TIJOGS)

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Syed Muhammad Taqi Naqvi1, Ali Raza1, Khadija Kausar1*Neelum Shahzadi1, Huda Ayub1,

 Muhammad Awais Mansha1, Muhammad Fahad Latif1,
 1National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
 *Corresponding author’s email: khadijakousargg@gmail.com 

Submitted Accepted Published
Aug 22,2019 Sep 10,2019 Oct 22,2019

2019 / Vol: 2 / Issue: 4


Abstract


The increased degradation of all sugars was observed as the heating time increased. The rate of sugar degradation was much greater under alkaline pH conditions, as compared to neutral pH. Among all of the sugars tested, glucose was degraded to a smaller extent, compared to the other. It was determined that the rate of degradation was dependent upon pH and the type of sugar involved. Regardless of sugar type, UV-absorbance of CPs prepared under alkaline conditions increased to a higher extent, as compared to those prepared at neutral pH. The results suggested that different intermediate products with different absorbance maxima were formed for different sugars. CPs from glucose had the lowest increase in absorbance at both 205 and 285 nm. Different patterns of changes in the UV-absorbance of CPs prepared under alkaline conditions were noted, as compared to those found under neutral conditions. Sharp increases in UV-absorbance at both 270 and 285 nm were found in all sugars within the first 60 min of heating. Continuous increases in absorbance at 270 nm were observed in glucose and D-Glucose heated up to 150 min, although no changes in absorbance at 285 were observed. D-Glucose showed the highest rate of degradation with the concomitant accumulation of intermediate products. Under neutral conditions, pH 7, both absorbance ratios (A205/A420 and A285/A420) for Dextrose, xylose and D-Glucose solutions increased within the first 10 min of heating with the development of browning. Conversely, no browning was formed with glucose solutions until 30 min of heating. The ratios for D-Glucose reached a maximum after 20 min of heating, whereas glucose and Dextrose solutions gave maximum ratios after 60 and 30 min of heating, respectively. For xylose, the highest A205/A420 and A285/A420 ratios were observed after 30 and 60 min, respectively. The increased absorbance ratios suggested that the intermediates were generated to a larger extent with lower transformation to brown polymers. From the result, it was suggested that the formation of brown polymers from different intermediates varied with the type of sugar. It is suggested that the caramelization occurred to a larger extent under alkaline conditions and that it depended upon type of sugar. Generally, hexose sugars, both glucose and D-Glucose, were more prone to caramelization than pentose, Dextrose and xylose as evidenced by the greater browning as well as intermediate format


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