Kinetics of color development in fortified cookies

Abstract

The objective of this work was to study kinetics of color development in protein-fortified cookies systems at three heat-treatment temperature (190, 220, 250 ºC) and three water content (23, 26, 29 %). Response surface methodology was used to analyze the effect of heat treatment and water added on reaction rate constant obtained for L*, a*, b*, Cab*, hab* and were compared with Arrhenius equation. Color parameters evolutions follow a first-order kinetic. The linear coefficients corresponding to the water added variable were no significant for all color parameter, meaning rate constants values were only heat treatment temperature dependent. The goodness of the model prediction was assessed by the mean absolute relative error (%). Results showed that both correlation method were adequate to predict kinetic coefficients in the technological conditions studied.