Artículo
Toasting time and cooking formulation affect browning reaction products development in corn flakes
Cueto, Mario Alberto
; Burillo, Sergio Perez; Rufían Henares, José Angel; Farroni, Abel Eduardo; Buera, Maria del Pilar
Fecha de publicación:
05/2017
Editorial:
Amer Assoc Cereal Chemists
Revista:
Cereal Chemistry
ISSN:
0009-0352
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
During toasting, the last stage of corn flake production, Maillard reaction takes place, favored by the high temperature and low water content. The cooking formulation ingredients influence color and flavor of the final product and, therefore, consumer acceptance. However, some undesirable components are also formed. The impact of cooking formulation and toasting time on color development and on the formation of chemical markers was investigated. Samples (flakes) were equilibrated at water activity (aw) 0.8 and toasted at 230°C. After extraction of fluorescent pigments with pronase, fluorescence, absorbance at 420 nm, and furfurals analysis was performed. Sucrose showed a synergistic interaction with malt and salt. Formulation highly affected the amount of 5-hydroxymethylfurfural and furfural formed. L∗and a∗were sensitive variables to measure overall browning reaction. These results allow for further understanding of the influence of formulation used during cooking and would help to mitigate the formation of undesirable compounds.
Palabras clave:
Cornflakes
,
Furfurals
,
Maillard
,
Furosine
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Identificadores
Colecciones
Articulos(OCA CIUDAD UNIVERSITARIA)
Articulos de OFICINA DE COORDINACION ADMINISTRATIVA CIUDAD UNIVERSITARIA
Articulos de OFICINA DE COORDINACION ADMINISTRATIVA CIUDAD UNIVERSITARIA
Citación
Cueto, Mario Alberto; Burillo, Sergio Perez; Rufían Henares, José Angel; Farroni, Abel Eduardo; Buera, Maria del Pilar; Toasting time and cooking formulation affect browning reaction products development in corn flakes; Amer Assoc Cereal Chemists; Cereal Chemistry; 94; 3; 5-2017; 380-384
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