Browning kinetics of egg white during high-temperature process

Egg white product is a high protein product. To produce it as a shelf-stable one, a high temperature is needed, but at the expense of the color attribute being brown. The objective of this research aimed to develop the browning kinetic model of the egg white undergoing a high-temperature treatment and to investigate the effect of adding glucose oxidase to desugar in egg white. The samples were filled in sample holders made of aluminum, and then heated at 70 ºC to solidify the egg white. The samples were heated in an oil bath at 100, 110, and 130°C for 30 minutes. The sample was randomly taken to measure its surface color using a spectrophotometer; the yellowness index (YI) was subsequently calculated. It was found that the L* value of egg white declined, while a* and b* values increased with increasing heating time. The first-order kinetic model was applicable for predicting the change of YI-ratio (). In addition, the samples pre-treated with glucose oxidase of 30 units/mL-egg white and 30°C-incubation for 6.5 hours had a significant reduction of the YI-ratio (p<0.05) from 5.9 to 2.6 leading to obtaining lighter product color

 [PK1]Which treatment that the R^2 and RMSE were taken from? There is no such data reported in the text