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Effect of Hot Air Drying on Nonenzymatic Browning of Chinese Jujube

Huiyun Li

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Abstract

Chinese jujube is easy to occur nonenzymatic browning on hot-air drying, seriously affected its quality. The changes in main material of nonenzymatic browning in Chinese jujube-Youzao and relations with browning during different temperature and time with hot air dring were studied. The results showed that total sugar, reducing sugar, ascorbic acid and amino acid nutrogen gradually decrease with temperature increment, time extension and browning degrees of jujube and 5-HMF content increment. Other amino acids as necessary lengthen assumes the trend of escalation. Excepting Thr, Ser, Glu and Pro, 17 kinds of free amino acid content at 70℃ increase with time extension.

About this research paper

What this paper is about

Chinese jujube is easy to occur nonenzymatic browning on hot-air drying, seriously affected its quality. The changes in main material of nonenzymatic browning in Chinese jujube-Youzao and relations with browning during different temperature and time with hot air dring were studied. The results showed that total sugar, reducing sugar, ascorbic acid and amino acid nutrogen gradually decrease with temperature increment, time extension and browning degrees of jujube and 5-HMF content increment. Other amino acids as necessary lengthen assumes the trend of escalation. Excepting Thr, Ser, Glu and Pro, 17 kinds of free amino acid content at 70℃ increase with time extension.

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Available abstract

Chinese jujube is easy to occur nonenzymatic browning on hot-air drying, seriously affected its quality. The changes in main material of nonenzymatic browning in Chinese jujube-Youzao and relations with browning during different temperature and time with hot air dring were studied. The results showed that total sugar, reducing sugar, ascorbic acid and amino acid nutrogen gradually decrease with temperature increment, time extension and browning degrees of jujube and 5-HMF content increment. Other amino acids as necessary lengthen assumes the trend of escalation. Excepting Thr, Ser, Glu and Pro, 17 kinds of free amino acid content at 70℃ increase with time extension.

Key concepts: Browning, Chemistry, Sugar, Ascorbic acid, Food science, Maillard reaction, Reducing sugar, Amino acid

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