Toasting time and cooking formulation affect browning reaction products development in corn flakes
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 componen...
| Autores principales: | , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
2019
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| Materias: | |
| Acceso en línea: | https://onlinelibrary.wiley.com/doi/abs/10.1094/CCHEM-03-16-0053-R http://hdl.handle.net/20.500.12123/5878 https://doi.org/10.1094/CCHEM-03-16-0053-R |
| _version_ | 1855035558330368000 |
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| author | Cueto, Mario Alberto Perez Burillo, Sergio Rufián Henares, José A. Farroni, Abel Eduardo Buera, M. del Pilar |
| author_browse | Buera, M. del Pilar Cueto, Mario Alberto Farroni, Abel Eduardo Perez Burillo, Sergio Rufián Henares, José A. |
| author_facet | Cueto, Mario Alberto Perez Burillo, Sergio Rufián Henares, José A. Farroni, Abel Eduardo Buera, M. del Pilar |
| author_sort | Cueto, Mario Alberto |
| collection | INTA Digital |
| description | 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 HMF 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. |
| format | info:ar-repo/semantics/artículo |
| id | INTA5878 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| record_format | dspace |
| spelling | INTA58782019-10-18T17:21:40Z Toasting time and cooking formulation affect browning reaction products development in corn flakes Cueto, Mario Alberto Perez Burillo, Sergio Rufián Henares, José A. Farroni, Abel Eduardo Buera, M. del Pilar Cornflakes Furfural Fluorescence Maize Cooking Roasting Fluorescencia Maíz Cocción Tostado Maillard Furosine 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 HMF 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. EEA Pergamino Fil: Cueto, Mario. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina Fil: Perez Burillo, Sergio. Universidad de Granada. Facultad de Farmacia. Departamento de Nutrición y Ciencias de los Alimentos; España Fil: Rufián Henares, José. Universidad de Granada. Facultad de Farmacia. Departamento de Nutrición y Ciencias de los Alimentos; España Fil: Farroni, Abel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio de Calidad de Alimento, Suelos y Agua; Argentina Fil: Buera, M. del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina 2019-09-16T17:47:51Z 2019-09-16T17:47:51Z 2017-03 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://onlinelibrary.wiley.com/doi/abs/10.1094/CCHEM-03-16-0053-R http://hdl.handle.net/20.500.12123/5878 0009-0352 https://doi.org/10.1094/CCHEM-03-16-0053-R eng info:eu-repo/semantics/restrictedAccess application/pdf Cereal chemistry 94 (3) : 380–384. (March 2017) |
| spellingShingle | Cornflakes Furfural Fluorescence Maize Cooking Roasting Fluorescencia Maíz Cocción Tostado Maillard Furosine Cueto, Mario Alberto Perez Burillo, Sergio Rufián Henares, José A. Farroni, Abel Eduardo Buera, M. del Pilar Toasting time and cooking formulation affect browning reaction products development in corn flakes |
| title | Toasting time and cooking formulation affect browning reaction products development in corn flakes |
| title_full | Toasting time and cooking formulation affect browning reaction products development in corn flakes |
| title_fullStr | Toasting time and cooking formulation affect browning reaction products development in corn flakes |
| title_full_unstemmed | Toasting time and cooking formulation affect browning reaction products development in corn flakes |
| title_short | Toasting time and cooking formulation affect browning reaction products development in corn flakes |
| title_sort | toasting time and cooking formulation affect browning reaction products development in corn flakes |
| topic | Cornflakes Furfural Fluorescence Maize Cooking Roasting Fluorescencia Maíz Cocción Tostado Maillard Furosine |
| url | https://onlinelibrary.wiley.com/doi/abs/10.1094/CCHEM-03-16-0053-R http://hdl.handle.net/20.500.12123/5878 https://doi.org/10.1094/CCHEM-03-16-0053-R |
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