Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
The aim of this work was to study colour and surface fluorescence development in relation to the chemical markers for the Maillard reaction at the cooking, flaking and toasting stages of cornflake production process. Colour was measured by a calibrated computer vision system. Surface fluorescence wa...
| Autores principales: | , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2019
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| Materias: | |
| Acceso en línea: | https://www.sciencedirect.com/science/article/pii/S0308814612009636 http://hdl.handle.net/20.500.12123/5721 https://doi.org/10.1016/j.foodchem.2012.05.114 |
| _version_ | 1855035548746383360 |
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| author | Farroni, Abel Eduardo Buera, María del Pilar |
| author_browse | Buera, María del Pilar Farroni, Abel Eduardo |
| author_facet | Farroni, Abel Eduardo Buera, María del Pilar |
| author_sort | Farroni, Abel Eduardo |
| collection | INTA Digital |
| description | The aim of this work was to study colour and surface fluorescence development in relation to the chemical markers for the Maillard reaction at the cooking, flaking and toasting stages of cornflake production process. Colour was measured by a calibrated computer vision system. Surface fluorescence was measured on compressed samples. Aqueous extracted Maillard reaction markers (hydroxymethylfurfural, carboxymethyl-lysine, absorbance at 420 nm and total fluorescence) were measured on protease hydrolyzed
samples. Sample microstructure was observed by scanning electron microscopy. During cooking the colour coordinates L⁄ and b⁄ decreased and a⁄ increased. After flaking, the samples appeared lighter, while the pigment concentration, fluorescence and hydroxymethylfurfural did not change. Toasting generated bubbles in the matrix and L⁄ apparently increased, although brown pigment concentration increased. Pigment concentration did not correlate with surface colour due to the destruction or generation
of interfaces. Surface and microstructure effects can be avoided by milling and compressing the samples. |
| format | info:ar-repo/semantics/artículo |
| id | INTA5721 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA57212019-08-28T15:47:23Z Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production Farroni, Abel Eduardo Buera, María del Pilar Alimentación Cornflakes Fluorescencia Reacciones Químicas Feeding Cornflakes Fluorescence Chemical Reactions The aim of this work was to study colour and surface fluorescence development in relation to the chemical markers for the Maillard reaction at the cooking, flaking and toasting stages of cornflake production process. Colour was measured by a calibrated computer vision system. Surface fluorescence was measured on compressed samples. Aqueous extracted Maillard reaction markers (hydroxymethylfurfural, carboxymethyl-lysine, absorbance at 420 nm and total fluorescence) were measured on protease hydrolyzed samples. Sample microstructure was observed by scanning electron microscopy. During cooking the colour coordinates L⁄ and b⁄ decreased and a⁄ increased. After flaking, the samples appeared lighter, while the pigment concentration, fluorescence and hydroxymethylfurfural did not change. Toasting generated bubbles in the matrix and L⁄ apparently increased, although brown pigment concentration increased. Pigment concentration did not correlate with surface colour due to the destruction or generation of interfaces. Surface and microstructure effects can be avoided by milling and compressing the samples. EEA Pergamino Fil: Farroni, Abel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio Calidad de Alimento, Suelos y Agua; Argentina Fil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria; Argentina 2019-08-28T15:43:52Z 2019-08-28T15:43:52Z 2012-12 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0308814612009636 http://hdl.handle.net/20.500.12123/5721 0308-8146 https://doi.org/10.1016/j.foodchem.2012.05.114 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Food Chemistry 135 (3) : 1685-1691 (Diciembre 2012) |
| spellingShingle | Alimentación Cornflakes Fluorescencia Reacciones Químicas Feeding Cornflakes Fluorescence Chemical Reactions Farroni, Abel Eduardo Buera, María del Pilar Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production |
| title | Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production |
| title_full | Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production |
| title_fullStr | Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production |
| title_full_unstemmed | Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production |
| title_short | Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production |
| title_sort | colour and surface fluorescence development and their relationship with maillard reaction markers as influenced by structural changes during cornflakes production |
| topic | Alimentación Cornflakes Fluorescencia Reacciones Químicas Feeding Cornflakes Fluorescence Chemical Reactions |
| url | https://www.sciencedirect.com/science/article/pii/S0308814612009636 http://hdl.handle.net/20.500.12123/5721 https://doi.org/10.1016/j.foodchem.2012.05.114 |
| work_keys_str_mv | AT farroniabeleduardo colourandsurfacefluorescencedevelopmentandtheirrelationshipwithmaillardreactionmarkersasinfluencedbystructuralchangesduringcornflakesproduction AT bueramariadelpilar colourandsurfacefluorescencedevelopmentandtheirrelationshipwithmaillardreactionmarkersasinfluencedbystructuralchangesduringcornflakesproduction |