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Effects of temperature, pH, organic acids, and sulfites on tagatose browning in solutions during processing and storage

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Abstract

Tagatose browning in solutions might be unacceptable to certain products containing tagatose during processing and storage. The objective of this study was to evaluate the effects of temperature, pH, organic acids, and sulfites on tagatose browning in solutions. Tagatose showed the fastest browning reaction, followed by fructose, xylose, glucose, and sucrose. Tagatose browning was temperature and pH dependent. As temperature and pH increased, tagatose browning was increased. Tagatose browning was slow at temperatures lower than 80°C and pH of 5. Organic acids, such as ascorbic acid, citric acid, and lactic acid, activated tagatose browning. Sodium bisulfite and potassium metabisulfite inhibited tagatose browning, whereas sodium sulfite had no effect on the inhibition of tagatose browning. During storage at 25°C, tagatose browning did not occur regardless of the pH, tagatose concentration, and storage time. It was suggested that tagatose browning in solutions might be prevented by controlling the temperature and pH.

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  1. Department of Food Engineering, Dankook University, Cheonan, Chungnam, 330-714, Korea

    So Young Kwon & Hyung Hee Baek

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  1. So Young Kwon
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  2. Hyung Hee Baek
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Correspondence to Hyung Hee Baek.

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Kwon, S.Y., Baek, H.H. Effects of temperature, pH, organic acids, and sulfites on tagatose browning in solutions during processing and storage. Food Sci Biotechnol 23, 677–684 (2014). https://doi.org/10.1007/s10068-014-0092-6

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  • DOI: https://doi.org/10.1007/s10068-014-0092-6

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