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Full-Text Articles in Food Chemistry
Application Of The Weibull Model To Describe The Kinetic Behaviors Of Thiol Decolorizers In Chlorogenic Acid-Lysine Solutions, Charles Taylor Drucker, Lilian Were Senger, Criselda Toto Pacioles
Application Of The Weibull Model To Describe The Kinetic Behaviors Of Thiol Decolorizers In Chlorogenic Acid-Lysine Solutions, Charles Taylor Drucker, Lilian Were Senger, Criselda Toto Pacioles
Food Science Faculty Articles and Research
Thiols (cysteine and glutathione) were explored as potential decolorization agents to mitigate green pigment formation in chlorogenic acid quinone-lysine solutions. Reparameterizations of the Weibull cumulative distribution function were applied to describe the time-dependence of greening under varying pH conditions. Repeated fitting of 3-parameter models (RMSE = 0.0111, CVRMSE = 1.55%) indicated the linear dependence of model parameters on thiol concentration. A 6-parameter Weibull model incorporating time and initial thiol concentration (RMSE = 0.0255, CVRMSE = 3.56%) accurately predicted green color development. Calculated model parameters descriptive of greening rate, terminal greening magnitude, and lag time before greening onset facilitated comparison of …
Chlorogenic Acid Oxidation-Induced Greening Of Sunflower Butter Cookies As A Function Of Different Sweeteners And Storage Conditions, Sihui Liang, Lilian Were
Chlorogenic Acid Oxidation-Induced Greening Of Sunflower Butter Cookies As A Function Of Different Sweeteners And Storage Conditions, Sihui Liang, Lilian Were
Food Science Faculty Articles and Research
Sunflower butter use as an allergen-free alternative to tree and legume nut butter in baking is limited by chlorogenic acid induced greening that occurs at alkaline pH. Limited information is available on controlling this greening in a food matrix. This study examined how different liquid sweeteners and relative humidity influenced greening of sunflower butter cookies. Doughs had similar initial pH (7.52–7.66) which increased to 8.44–9.13 after baking as ranked: xylitol > maple syrup > corn syrup > honey > agave syrup. Cookies made with maple syrup had the highest moisture and greening corresponding with lowest free chlorogenic acid. The % greening followed the same …