Effects of Temperature, pH, Organic Acids, and Sulfites on Tagatose Browning in Solutions during Processing and Storage

다국어 초록 (Multilingual Abstract)

Tagatose browning in solutions might beunacceptable to certain products containing tagatose duringprocessing and storage. The objective of this study was toevaluate the effects of temperature, pH, organic acids, andsulfites on tagatose browning in solutions. Tagatose showedthe fastest browning reaction, followed by fructose, xylose,glucose, and sucrose. Tagatose browning was temperatureand pH dependent. As temperature and pH increased,tagatose browning was increased. Tagatose browning wasslow at temperatures lower than 80oC and pH of 5. Organicacids, such as ascorbic acid, citric acid, and lactic acid,activated tagatose browning. Sodium bisulfite and potassiummetabisulfite inhibited tagatose browning, whereas sodiumsulfite had no effect on the inhibition of tagatose browning.
During storage at 25oC, tagatose browning did not occurregardless of the pH, tagatose concentration, and storagetime. It was suggested that tagatose browning in solutionsmight be prevented by controlling the temperature and pH.

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