Factors Affecting Psicose Formation in Food Products during Cooking

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 w...

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Published inFOOD 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
LanguageEnglish
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
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Abstract 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.
AbstractList 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.
Author Kitakubo, Yuka
Izumori, Ken
Kimura, Isao
Oshima, Hisaka
Hayakawa, Shigeru
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SubjectTerms caramelization
cooking conditions
food products
fructose
psicose
Title Factors Affecting Psicose Formation in Food Products during Cooking
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