Effects of Inorganic Elements on the Browning Reaction in Heat-treated Barley Pastes

Abstract

To examine the effects of inorganic elements on undesirable browning reaction in cooked barley grain, barley pastes were heated with or without salts including inorganic elements 0.3-10 times as much as the intrinsic ones. Effects of additives were evaluated by the differences in paste color (L^*, a^*, b^*) and the Hunter's Whiteness value. The browning reaction was enhanced by iron chloride and copper chloride dose-dependently, and inhibited by zinc chloride and calcium salts (chloride, nitrate, acetate) dose-dependently. Inhibition of browning reaction by three chelators (diethylenetriamine-N, N, N', N", N"-pentaacetic acid, EDTA, phytate) suggested that intrinsic iron and copper could catalyze browning reaction in barley.