title: Effect of glucose treatment on texture and colour of pidan white during storage.
abstract: Changes in texture and colour of pidan white as influenced by glucose treatment at levels of 0, 2 and 5% were determined after pickling (week 3) and during the storage up to 12 weeks. Hardness and cohesiveness of pidan white without glucose treatment were more retained but showed a decrease in adhesiveness as storage time increased up to week 12 (P < 0.05). Higher browning intensity and a*-value were noticeable in the pidan white treated with glucose at both levels as the storage time increased (P < 0.05). Thus, glucose could enhance the development of brown colour, mainly via the Maillard reaction with free amino groups of pidan white at alkaline pH, but it could impair the textural property. Pidan white without glucose treatment showed the higher color and appearance likeness score, but lower texture and odour likeness score than commercial counterpart (P < 0.05). Therefore, glucose was not a necessary aid for pidan production.
authors.affiliation: Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla Thailand 90112.
authors.forename: Palanivel
authors.initials: P
authors.lastname: Ganesan
authors.affiliation: Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla Thailand 90112.
authors.forename: Soottawat
authors.initials: S
authors.lastname: Benjakul
keywords: Browning; Colour; Egg white; Glucose; Pidan; Texture
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