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Appearance is one of the key sensory attributes that is considered by consumers when selecting a food product. Amongst them color is a first critical determinant for the appeal and quality of food products. Non-enzymatic (NEB) and enzymatic browning (EB) reactions that occur during handling, processing and storage, affect the acceptability, and thus commercial value of products. Of the two browning reactions EB is one of the well-known chemical reactions (Ghoul, 2013). It is responsible for deterioration or enhancement of quality during handling, processing, and storage of food. Enzymatic browning reactions are usually adverse in cases where they lead to discoloration, off-flavor formation, and loss of nutritional value of fresh fruits, vegetables, nuts, tubers, and crus

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