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Studying on the non-enzymatic browning type during jujube drying process

L Zhang

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Abstract

In order to explore the non-enzymatic browning type during jujube drying process, the Xinjiang jun jujube was set as raw material. And the contents of total sugar, reducing sugar, Vc, amino nitrogen, 5-hydroxymethyl furfural(5-HMF) and the correlation of those indicators and browning index were determined during drying process. The results showed that the contents of total sugar and 5-HMF were increased,and the contents of reducing sugar, Vc and amino nitrogen were decreased. The change of amino nitrogen and 5-HMF contents showed significantly positive correlated(ρ 0.05) with browning degree, and the change of reducing sugar and Vc contents showed significantly negative correlated(ρ 0.05). The Maillard reaction and Vc oxidative browning may be the main browning reaction during jujube drying process.

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What this paper is about

In order to explore the non-enzymatic browning type during jujube drying process, the Xinjiang jun jujube was set as raw material. And the contents of total sugar, reducing sugar, Vc, amino nitrogen, 5-hydroxymethyl furfural(5-HMF) and the correlation of those indicators and browning index were determined during drying process. The results showed that the contents of total sugar and 5-HMF were increased,and the contents of reducing sugar, Vc and amino nitrogen were decreased. The change of amino nitrogen and 5-HMF contents showed significantly positive correlated(ρ 0.05) with browning degree, and the change of reducing sugar and Vc contents showed significantly negative correlated(ρ 0.05). The Maillard reaction and Vc oxidative browning may be the main browning reaction during jujube drying process.

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Available abstract

In order to explore the non-enzymatic browning type during jujube drying process, the Xinjiang jun jujube was set as raw material. And the contents of total sugar, reducing sugar, Vc, amino nitrogen, 5-hydroxymethyl furfural(5-HMF) and the correlation of those indicators and browning index were determined during drying process. The results showed that the contents of total sugar and 5-HMF were increased,and the contents of reducing sugar, Vc and amino nitrogen were decreased. The change of amino nitrogen and 5-HMF contents showed significantly positive correlated(ρ 0.05) with browning degree, and the change of reducing sugar and Vc contents showed significantly negative correlated(ρ 0.05). The Maillard reaction and Vc oxidative browning may be the main browning reaction during jujube drying process.

Key concepts: Browning, Chemistry, Maillard reaction, Sugar, Reducing sugar, Furfural, Food science, Nitrogen

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