M.A. Thesis:

Effect of Caramelization Conditions on physicochemical properties and Antioxidant Activity of Beet Sugar Caramel in Food Model System

Caramelization reaction is a good way to make color and aroma in foods. On the other hand, produced caramel can has antioxidant activity; which depends on pH and type of sugar used in the reaction. In order to study antioxidant activity of produced Caramel from different sugars, an experiment was conducted in factorial arrangement based on completely randomize design with two replications. Factors were: Sugar type (Glucose, Fructose, Maltose and Sucrose), pH ( 4, 7 and 10) and heating time ( 0, 40 and 80 min). Concentration of sugar solutions were 40% and temperature of caramels preparation was 150 °C. Browning intensity, reducing power, antioxidant activity (DPPH radical-scavenging percentage), ?E and final pH were investigated. Results indicated that browning intensity, reducing power, antioxidant activity (DPPH radical-scavenging percentage) and ?E of caramel from fructose had a greater extent at pH=10 and 80 minutes after heating. Generally with increasing pH and heating time, browning intensity, reducing power, antioxidant activity (DPPH radical-scavenging percentage) and ?E also increased as follows: fructose > glucose > maltose > sucrose. The final pH of samples prepeared in pH=10 more decreased than other samples. The results revealed that caramel's antioxidant activity depends on the initial pH and sugar type.

Keywords: Caramel, Caramelization, Antioxidant activity, Browning intensity, Reducing power, ΔE, Sugar