Food and Nutrition Sciences

Volume 4, Issue 9 (September 2013)

ISSN Print: 2157-944X   ISSN Online: 2157-9458

Google-based Impact Factor: 0.92  Citations  h5-index & Ranking

Effect of Maillard Reaction Products (MRP) on Chlorophyll Stability in Green Peas

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DOI: 10.4236/fns.2013.49115    5,212 Downloads   7,577 Views  Citations

ABSTRACT

Maillard Reaction Products (MRP) was prepared from glucose and glysine heated at 90°C in air circulating oven for 12 hours. The effect of MRP on chlorophyll stability in green peas was investigated. The addition of Maillard Reaction Products (MRP) decreased the loss of chlorophyll a, chlorophyll b and total chlorophyll. The conversion of pheophytin and pyropheophytin were also reduced by the addition of MRP.

Share and Cite:

R. Kumar, R. Rajamanickam and S. Nadanasabapathi, "Effect of Maillard Reaction Products (MRP) on Chlorophyll Stability in Green Peas," Food and Nutrition Sciences, Vol. 4 No. 9, 2013, pp. 879-883. doi: 10.4236/fns.2013.49115.

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