Detection of Intermediate Compounds in the Early Stages of Browning Reaction in Milk Products

Open Access
Publisher Website
Google Scholar
Abstract
Furfural compounds react with 2-thiobarbituric (TBA) to yield yellow pigments which can be quantitatively measured by spectrophoto-metry. The wave lengths of maximum light absorption of the TBA derivatives are: furfural, 418 m[mu], 5-methylfurfural, 442 mu, 5-hydroxy-methylfurfural, 443 m[mu]. A selective digestion procedure, involving the heating of milk with added oxalic acid, is reported for converting early intermediates of the browning reaction to 5-hydroxymethylfurfural. Study of nonfat dry milk indicated that instant products generally exhibited more intensive symptoms of browning than did noninstant products.