In intermediate-moisture foods, a mechanism describing how moisture affects chemical reaction rate is unknown. Previously, research showed glycol addition to model systems allowed high rates of nonenzymatic browning below the monolayer moisture value and an aw of 0.2. These works were replicated, focusing on a mechanism of either plasticization or reactant dissolution. Tg curves showed plasticization increased with added glycerol and sorbitol. The maximum rate of nonezymatic browning with glycerol occurred at an aw = 0.25 and was 1.5 times higher than the control (aw = 0.65). Sorbitol showed rates similar to the control. plasticization and aw were poor predictors of reaction rate. Dissolution of glucose in glycerol explained the effect.
|Original language||English (US)|
|Number of pages||6|
|Journal||Journal of food science|
|State||Published - Mar 2003|
- Glass transition
- Maillard browning
- Nonenzymatic browning