Browning in Processed Foods

Abstract

Browning reaction causes a qualitative change of processed foods not only in color but also in taste, flavor, nutritive value etc. Therefore it is important to control the browning reaction in food processing. Control of browning reaction in several processed foods during processing and storage is discussed. They are as follows. (1) Repression of browning by decreasing of participating substances in amino carbonyl reactions. (2) Calculation of integrated browning degree by use of Arrhenius' equation and control of browning at the thermal process by the calculated browning degree. (3) Effect of temperature, oxygen and moisture on browning during storage.