Facile formation of caramel colours using the polysaccharide material that is extracted from the fruit of Azanza garckeana

被引：12

作者：

Benhura, MAN ^{[1
]}

Mbuya, N ^{[1
]}

Machirori, E ^{[1
]}

机构：

[1] Univ Zimbabwe, Dept Biochem, Harare, Zimbabwe

来源：

FOOD CHEMISTRY | 1999年 / 65卷 / 03期

关键词：

D O I：

10.1016/S0308-8146(98)00199-X

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The mucilage from Azanza garckeana fruit was extracted with water and the extract heated at 130 degrees C in the presence of ammonium salts. When the mucilage, composed of galactose, glucose, arabinose and rhamnose units, was heated, a brown colour was formed. When water was not allowed to evaporate off, the extent of colour formation depended on the initial concentration of the mucilage. The amount of soluble colour that was initially formed decreased as the viscous mass was transformed into a friable insoluble mass. The presence of ammonium salts and pH had only a small effect on the development of colour. (C) 1999 Elsevier Science Ltd. All rights reserved.

引用

页码：303 / 307

页数：5