Kinetic Modelling of the Maillard Browning Reaction in Pekmez (Grape Molasses)

Authors: Hüsseyin BOZKURT, Fahrettin GÖĞÜŞ, Sami EREN

Abstract: The effects of pH, temperature and total solube solids on the Maillard reactions which occurred during the storage of Pekmez were determined using accelerated storage test. The reaction was followed measurement of by the amount of 5-Hydroxymethyl furfural, an intermediate product of the Maillard reaction. The change in the reaction rate was defined with a kinetic model as a function of pH, temperature and the total soluble solids. The reaction rate was correlated with the independent variables studied (pH, T and ÇKM).

Keywords: Maillard reaction, Temperature, pH, Concentration

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