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X. HUANG, Food Science/Beverage, Solae, LLC, Checkerboard Sq., PO Box 88940, Saint Louis, MO 63188-1940 Non-enzymatic browning is one of the important concerns in developing ready-to-drink nutritional beverages. In general, browning color in the finished product may lead to a low acceptant score, especially for those non-chocolate types of beverages. A common cause for the browning reaction is the interaction of amino groups of proteins with reducing sugars. The intensity of the browning color in the finished beverage is dependant upon many factors such as the protein type and concentration, carbohydrate type and concentration, pH, thermal processing conditions, and storage conditions (time and temperature). This study examined the impact of protein type on the browning color. Selected proteins (isolated soy protein (ISP), sodium caseinate, and whey protein isolate (WPI)) with various carbohydrates (fructose, glucose, lactose, and corn syrup solid) were tested. The intensity of the browning color developed under different heat treatment conditions was measured by Colorimeter. The kinetics of the browning reaction rate with those proteins was characterized. The results show that the soy protein produces less browning color as compared to whey protein isolate or sodium caseinate under the testing conditions (ranked as ISP-WPI-Sodium caseinate). This information may help formulators to select the right protein and carbohydrate source to control the color change in the finished product.
Session 113, Product Development: General
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