Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Characteristics of the Thermal Degradation of Glucose and Maltose Solutions

  • Woo, Koan Sik (National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Hyun Young (National Institute of Crop Science, Rural Development Administration) ;
  • Hwang, In Guk (National Academy of Agricultural Science, Rural Development Administration) ;
  • Lee, Sang Hoon (Department of Food Science and Technology, Chungbuk National University) ;
  • Jeong, Heon Sang (Department of Food Science and Technology, Chungbuk National University)
  • Received : 2015.02.24
  • Accepted : 2015.05.18
  • Published : 2015.06.30
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Abstract

In order to investigate the thermal degradation of glucose and maltose solutions after high temperature and high pressure (HTHP) treatment, the samples were treated at temperatures of 110, 120, 130, 140, and $150^{\circ}C$ for 1, 2, 3, 4, and 5 h in an apparatus for HTHP treatment. Glucose and maltose solutions (20% w/w) were prepared by weighing glucose and maltose and adding distilled water in the desired proportion. Chromaticity, pH, organic acids, 5-hydroxymethylfurfural (HMF), free sugar contents, electron donating ability (EDA), and ascorbic acid equivalent antioxidant capacity (AEAC) were evaluated. With increasing heating temperatures and times, the L-, a-, and b-values decreased. The pH and free sugar contents decreased, and organic acids and HMF contents increased with greater temperatures and times. EDA (%) and the AEAC of the heating sugars increased with the increases in temperatures and times.

Keywords

References

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