Estamos trabajando para incorporar este artículo al repositorio
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor


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.


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
Página de inicio:380
Página de fin:384
Título revista:Cereal Chemistry
Título revista abreviado:Cereal Chem.


  • Acevedo, N.C., Briones, V., Buera, M.P., Aguilera, J.M., Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs (2008) J. Food Eng., 85, pp. 222-231
  • Acevedo, N.C., Schebor, C., Buera, P., Non-enzymatic browning kinetics analyzed through water-solids interactions and water mobility in dehydrated potato (2008) Food Chem., 108, pp. 900-906
  • Agudelo Laverde, L.M., Acevedo, N.C., Schebor, C., Buera, M.P., Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits (2011) LWT-Food Sci. Technol., 44, pp. 963-968
  • Ait-Ameur, L., Trystram, G., Birlouez-Aragon, I., Accumula-tion of 5-hydroxymethyl-2-furfural in cookies during the backing process: Validation of an extraction method (2006) Food Chem., 98, pp. 790-796
  • Anese, M., Suman, M., Mitigation strategies of furan and 5-hydroxymethylfurfural in food (2013) Food Res. Int., 51, pp. 257-264
  • (1980) Method 14.003. Methods of Analysis, 13th Ed, , AOAC. Asso-ciation of Official Analytical Chemists: Gaithersburg, MD
  • (2002) Guidelines for Single Laboratory Validation of Chemical Methods for Dietary Supplements and Botanicals, , AOAC. AOAC International: Gaithersburg, MD
  • (2003) Methods 923.03, 925.09, 945.16, and 992.23, , AOAC. Official Methods of Analysis of AOAC International, 17th Ed., 2nd Revision. AOAC International: Gaithersburg, MD
  • Delgado-Andrade, C., Rufián-Henares, J.A., Morales, F.J., Lysine availability is diminished in commercial fibre-enriched breakfast cereals (2007) Food Chem., 100, pp. 725-731
  • Delgado-Andrade, C., Rufián-Henares, J.A., Morales, F.J., Optimised procedure to analyse Maillard reaction-associated fluores-cence in cereal-based products (2008) Czech J. Food Sci., 26, pp. 339-346
  • Farroni, A., Buera, M.P., Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production (2012) Food Chem., 135, pp. 1685-1691
  • Farroni, A.E., Buera, M.P., Cornflake production process: State diagram and water mobility characteristics (2014) Food Bioproc. Technol., 7, pp. 2902-2911
  • Fast, R.B., Manufacturing technology of ready-to-eat cereals (2000) Breakfast Cereals and How They Are Made, 2nd Ed, pp. 17-54. , R. B. Fast and E. F. Caldwell, eds. AACC International: St. Paul, MN
  • Kowalski, S., Lukasiewicz, M., Juszczak, L., Kutyla-Kupidura, E.M., Dynamics of 5-hydroxymethylfurfural formation in shortbreads during thermal processing (2013) Czech J. Food Sci., 31, pp. 33-42
  • Kroh, L.W., Caramelization in food and beverages (1994) Food Chem., 51, pp. 373-379
  • Lawless, H.T., Heymann, H., (1998) Sensory Evaluation of Food: Principles and Practices, pp. 406-429. , Chapman and Hall: New York, NY
  • Ledl, F., Sevrin, T., Browning reactions on pentoses with amines (1978) Z. Lebensm.-Unters. Forsch., 176, pp. 410-413
  • Locas, C.P., Yaylayan, V.A., Isotope labeling studies on the formation of 5-(hydroxymethyl)-2-furaldehyde (HMF) from sucrose by pyrolysis-GC/MS (2008) J. Agric. Food Chem., 56, pp. 6717-6723
  • Matiacevich, S.B., Buera, M.P., A critical evaluation of fluo-rescence as a potential marker for the Maillard reaction (2006) Food Chem., 95, pp. 423-430
  • Meśias, M., Holgado, F., Márquez-Ruiz, G., Morales, F.J., Effect of sodium replacement in cookies on the formation of process contaminants and lipid oxidation (2015) LWT-Food Sci. Technol., 62, pp. 333-639
  • Morales, F.J., Romero, C., Jiménez-Pérez, S., Fluorescence associated with Maillard reaction in milk and milk-resembling systems (1996) Food Chem., 57, pp. 423-428
  • Patton, A.P., Chism, P., Paper chromatography of browning reactions of fluorogens (1951) Nature, 167, p. 406
  • Petisca, C., Henriques, A.R., Pérez-Palacios, T., Pinho, O., Ferreira, I., Assessment of hydroxymethylfurfural and furfural in commercial bakery products (2014) J. Food Compos. Anal., 33, pp. 20-25
  • Raḿirez-Jiménez, A., Garćia-Villanova, B., Guerra-Hernández, E., Hydroxymethylfurfural and methylfurfural content of selected bakery products (2000) Food. Res. Int., 33, pp. 833-838
  • Rufián-Henares, J.A., Delgado-Andrade, C., Morales, F.J., Analysis of heat-damage indices in breakfast cereals: Influence of composition (2006) J. Cereal Sci., 43, pp. 63-69
  • Van Der Fels-Klerx, H.J., Capuano, E., Nguyen, H.T., Ataç Mogol, B., Kocadagli, T., Göncüoglu Tas, N., Hamzalioglub, A., Gökmen, V., Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature-time profile effects and kinetics (2014) Food Res. Int., 57, pp. 210-217
  • Xu, H., Templeton, A.C., Reed, R.A., Quantification of 5-HMF and dextrose in commercial aqueous dextrose solutions (2003) J. Pharm. Biomed. Anal., 2, pp. 451-459
  • Yam, K.L., Papadakis, S.E., A simple digital imaging method for measuring and analyzing color of food surfaces (2004) J. Food Eng., 61, pp. 137-142


---------- 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.
---------- 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.
---------- 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.
---------- 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.