Abstract
Concentrated Chicken Soup (CCS) contains high amount of amino acid and normally sucrose is added to improve flavor. This leads to color change due to Maillard reaction during storage of CCS. This study aimed to study the effect of sucralose on browning reaction in CCS. The CCS system was complex. Therefore, sucrose/lysine was used to investigate the kinetics of browning reaction during heat treatment. Sucralose is sweeter than sucrose 450 times. So, using sucralose could reduce the uses of sucrose in higher amount. In model system, the concentration of lysine was available in excess and sucrose was a limiting substrate. Sucrose content was decreased by 0, 50 and 100% w/w of its original concentration while sucralose was added at an equivalent sweetness. Brown color formation (A420), pH, color development (L*,a*,b*) and sugar content (sucrose, glucose and fructose) were monitored at time intervals during heat treatment at 70, 80, 90 and 100°C. The result indicated that the increase of temperature, sucrose concentration and heating time resulted in the increasing of A420, color development, the accumulation of glucose and fructose content. However, the pH value of the system was constant throughout the studies. Sucralose could be a cause of browning reaction. Zero-order reaction in series kinetics model could be used to describe brown color formation, loss of sucrose, accumulation of glucose and fructose during heat treatment. Temperature dependence of the rate constants of sucrose and fructose reduction and brown color formation could be described by exponential equations. Linear equation was used to describe the temperature dependence of the rate constant of the reduction of glucose.
