Abstract
Changes of color, pH, viscosity and components of brown sauce during cooking are described.
1) The color change of brown sauce and tomato juice is shown on Figs. 1 and 2. Both brown sauce and tomato juice turn brown similarly.
2) The absorption spectra of brown sauce and tomato juice show a color development of browning in cooking. (Figs. 3 and 4)
3) The pH does not change during cooking. (Fig. 5)
4) The viscosity decreases with the increase of cooking hours. It seems that the viscosity change in brown sauce is attributable to the baked wheat flour. (Fig. 5)
