Browning index

The anthocyanin stabilities of grape-marc, elderberry, and black currant extracts were lower in all sucrose (100 g/L)-added systems as compared to the controls at pH values of 3, 4, and 5, whereas the brown index did not change with the addition of sugar. On the contrary, a protective effect of 20% sucrose added to frozen crowberries and strawberries was reported and the stabilities of anthocyanin juices from aronia were higher in syrups than in diluted extracts. Roselles pre-... 

Browning index (bisulfite-treated sample) A42o m- A7oq ... 

FIG. 10 Vitamin C loss (percentage of apricot content before drying) and browning index (BI) of apricot cubes air dried (NT) or air dried following 60-min osmotic dehydration at 25 °C at atmospheric pressure in 60% (w/w) sucrose (SU) or maltose (MA) or 13% (w/w) sucrose (ISO) solution added with 1% ascorbic acid and 0.5% NaCl (Camacho et al., 1998). All samples were dried at 60 °C up to aw = 0.80. 

The color of vinegar during aging changes from yellow/brown to brown/ black, due to the accumulation of chromophore-labeled melanoidins (Falcone and Giudici, 2008). At least four classes of melanoidins contribute to this coloration. Falcone and Giudici (2008) propose the ratio between the absorbance at 420 nm of TBV and the absorbance of the cooked must (brown index, BI) as a descriptor of the vinegar color and physical age (PRT) ... 

Sample Initial Browning Index Rate Constant Formol Value... 

Bull et al (2004) did not find significant differences in the browning index of high-pressure-processed (600 MPa, 20°C, 60 s) Valencia and Navel orange juices, fresh juice, and thermally pasteurized juice (65 °C, 1 minute). The significant increase in the browning index seen over time was observed across all treatments. 

Elbert, G., Tolaba, M. P., Suarez, C., 2001. Effects of drying conditions on head rice yield and browning index of parboiled rice. J. Food Eng. 47 37-41. 

Figure 1. Some quality parameters for clarified orange juice concentrate stored at 25 C ( ) 5 C (O). (A) ascorbic acid (B) furfural (C) HMF (D) browning index.

Browning Index. Browning index was measured as the absorbance at 420 nm (5) using a DMS 100 UV-Visible spectrophotometer (Varian, Sweden). The brown pigments were extracted by dilution of the juice 1 1 with 95% ethyl alcohol. Before measuring the juice was filtered through a Munktell OOH analytical filter paper. 

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