Effects of Temperature and Sugar Concentration on the Colour Development, 5-hydroxymethoxylfurfural Production, and Antioxidative Activity Development in the Caramelisation of Acidic Glucose Solution

Abstract

Model acidic glucose solution systems (pH 3.0) incubated at 75 - 95°C were utilized for investigating the reaction kinetics of the brown colour development, DPPH radical scavenging activity (SDPPH) and 5-hydroxymethoxylfurfural (HMF) production of caramelisation. The result showed the reaction model of glucose on the caramel brown colour development followed first-order kinetics at 75 and 85˚C, and logarithm-order at 95˚C. The reaction models of glucose on SDPPH development and HMF production followed first-order kinetics through the experimental temperature ranges. The Ea values for glucose on caramel brown colour development, SDPPH development and HMF production were 120, 91 and 134 kJ∙mol-1; while Q10 values were 3.18, 2.34 and 3.52, respectively.