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Abstract:

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. © 2012 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
Autor:Farroni, A.; Buera, M.D.P.
Filiación:Dpto. de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Inte. Güirandes 100, C1428EGA Buenos Aires, Argentina
Laboratorio de Calidad de Alimentos, Suelos y Aguas, INTA Pergamino, Av. Frondizi (Ruta 32) Km 4, 5 Pergamino, CC 31, B2700WAA Buenos Aires, Argentina
Palabras clave:Color; Cornflakes; Fluorescence; Maillard reaction; Microstructure; Absorbances; Chemical markers; Computer vision system; Cornflakes; Hydroxymethylfurfural; Maillard reaction; Microstructure effects; Pigment concentration; Production process; Structural change; Surface colours; Amino acids; Chemical reactions; Color; Computer vision; Glycosylation; Microstructure; Scanning electron microscopy; Fluorescence; 6 n carboxymethyllysine; biological marker; hydroxymethyl 2 furaldehyde; proteinase; unclassified drug; article; chemical structure; colour and surface fluorescence; cooking; fluorescence; glycation; scanning electron microscopy; surface property; Color; Fluorescence; Food Handling; Hydrolysis; Maillard Reaction; Zea mays
Año:2012
Volumen:135
Número:3
Página de inicio:1685
Página de fin:1691
DOI: http://dx.doi.org/10.1016/j.foodchem.2012.05.114
Título revista:Food Chemistry
Título revista abreviado:Food Chem.
ISSN:03088146
CODEN:FOCHD
CAS:hydroxymethyl 2 furaldehyde, 25376-49-2; proteinase, 9001-92-7
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v135_n3_p1685_Farroni

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Citas:

---------- APA ----------
Farroni, A. & Buera, M.D.P. (2012) . Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production. Food Chemistry, 135(3), 1685-1691.
http://dx.doi.org/10.1016/j.foodchem.2012.05.114
---------- CHICAGO ----------
Farroni, A., Buera, M.D.P. "Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production" . Food Chemistry 135, no. 3 (2012) : 1685-1691.
http://dx.doi.org/10.1016/j.foodchem.2012.05.114
---------- MLA ----------
Farroni, A., Buera, M.D.P. "Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production" . Food Chemistry, vol. 135, no. 3, 2012, pp. 1685-1691.
http://dx.doi.org/10.1016/j.foodchem.2012.05.114
---------- VANCOUVER ----------
Farroni, A., Buera, M.D.P. Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production. Food Chem. 2012;135(3):1685-1691.
http://dx.doi.org/10.1016/j.foodchem.2012.05.114