Factors Affecting Psicose Formation in Food Products during Cooking

• Published in: FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 20; no. 2; pp. 423 - 430
• Main Authors: Oshima, Hisaka, Kimura, Isao, Kitakubo, Yuka, Hayakawa, Shigeru, Izumori, Ken
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 2014; The Japanese Society for Food Science and Technology; Japan Science and Technology Agency
• Subjects: caramelization; cooking conditions; food products; fructose; psicose
• ISSN: 1344-6606; 1881-3984
• DOI: 10.3136/fstr.20.423

Factors affecting the formation of psicose in food products during cooking were investigated based on psicose formation from fructose in various food products and during the caramelization process. Psicose was produced upon heating not only in fructose meringue that had a high fructose content and was alkaline, but also in dried apple that was weakly acidic. Optimized conditions for psicose formation were determined by experiments on fructose caramelization. From the results, we concluded that the following factors affect psicose formation in food products during cooking: high temperatures, high pH, high fructose concentration, and extended cooking time. Of these, the pH of the food was the most important factor for psicose formation in food products.