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Abstract:

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. © 2017 AACC International, Inc.

Registro:

Documento: Artículo
Título:Toasting time and cooking formulation affect browning reaction products development in corn flakes
Autor:Cueto, M.; Burillo, S.P.; Rufían-Henares, J.A.; Farroni, A.E.; Del Pilar Buera, M.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires-CONICET, Intendente Guiraldes, Ciudad, C1428EGA, Argentina
Department of Nutrition and Food Sciences, School of Pharmacy, University of Granada, Campus Universitario de Cartuja, Granada, 18071, Spain
Laboratorio de Calidad de Alimentos Suelos y Aguas-EEA Pergamino, INTA, Av. Frondizi (Ruta 32), Pergamino, Provincia de Buenos Aires, 2700, Argentina
Año:2017
Volumen:94
Número:3
Página de inicio:380
Página de fin:384
DOI: http://dx.doi.org/10.1094/CCHEM-03-16-0053-R
Título revista:Cereal Chemistry
Título revista abreviado:Cereal Chem.
ISSN:00090352
CODEN:CECHA
Registro:http://digital.bl.fcen.uba.ar/collection/paper/document/paper_00090352_v94_n3_p380_Cueto

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Citas:

---------- APA ----------
Cueto, M., Burillo, S.P., Rufían-Henares, J.A., Farroni, A.E. & Del Pilar Buera, M. (2017) . Toasting time and cooking formulation affect browning reaction products development in corn flakes. Cereal Chemistry, 94(3), 380-384.
http://dx.doi.org/10.1094/CCHEM-03-16-0053-R
---------- CHICAGO ----------
Cueto, M., Burillo, S.P., Rufían-Henares, J.A., Farroni, A.E., Del Pilar Buera, M. "Toasting time and cooking formulation affect browning reaction products development in corn flakes" . Cereal Chemistry 94, no. 3 (2017) : 380-384.
http://dx.doi.org/10.1094/CCHEM-03-16-0053-R
---------- MLA ----------
Cueto, M., Burillo, S.P., Rufían-Henares, J.A., Farroni, A.E., Del Pilar Buera, M. "Toasting time and cooking formulation affect browning reaction products development in corn flakes" . Cereal Chemistry, vol. 94, no. 3, 2017, pp. 380-384.
http://dx.doi.org/10.1094/CCHEM-03-16-0053-R
---------- VANCOUVER ----------
Cueto, M., Burillo, S.P., Rufían-Henares, J.A., Farroni, A.E., Del Pilar Buera, M. Toasting time and cooking formulation affect browning reaction products development in corn flakes. Cereal Chem. 2017;94(3):380-384.
http://dx.doi.org/10.1094/CCHEM-03-16-0053-R