Artículo
The complex dependence of non-enzymatic browning development on processing conditions in maize snacks
Rolandelli, Guido
; Favre, Leonardo Cristian
; Mshicileli, Ndumiso; Vhangani, Lusani Norah; Farroni, Abel Eduardo; van Wyk, Jessy; Buera, Maria del Pilar
Fecha de publicación:
07/2021
Editorial:
Elsevier Science
Revista:
LWT - Food Science and Technology
ISSN:
0023-6438
e-ISSN:
1096-1127
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The complex dependence of non-enzymatic browning development on processing conditions was analyzed in the production of maize snacks. The influence of the amount of water added to maize flour, toasting time, and toasting temperature on final water contents, HMF formation and CIELAB color parameters was evaluated by Response Surface Methodology. While L* values decreased continuously with increasing toasting temperature, the variables a* and b* showed maximum values at intermediate studied ranges of temperature and water contents, which is related to the complex interactions of the variables water content and temperature. The formation of HMF, as a marker of non-enzymatic browning reactions, was favored by low water contents and its concentration correlated with lower L* and b* but higher a* values. The optimum levels of toasting time, toasting temperature, and water addition for minimizing HMF concentration at which the snacks presented adequate color characteristics were determined. Finally, correlations between L*, b* and HMF were mathematically established to predict heat damage using these fast and non-destructive indicators to assure adequate processing and storage conditions.
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Articulos (ICYTESAS)
Articulos de INSTITUTO DE INVESTIGACION DE LA CADENA LACTEA
Articulos de INSTITUTO DE INVESTIGACION DE LA CADENA LACTEA
Articulos(ITAPROQ)
Articulos de INSTITUTO DE TECNOLOGIA DE ALIMENTOS Y PROCESOS QUIMICOS
Articulos de INSTITUTO DE TECNOLOGIA DE ALIMENTOS Y PROCESOS QUIMICOS
Citación
Rolandelli, Guido; Favre, Leonardo Cristian; Mshicileli, Ndumiso; Vhangani, Lusani Norah; Farroni, Abel Eduardo; et al.; The complex dependence of non-enzymatic browning development on processing conditions in maize snacks; Elsevier Science; LWT - Food Science and Technology; 147; 111636; 7-2021; 1-37
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