Premium
Effect of storage on non‐enzymatic browning of liquid infant milk formulae
Author(s) -
GuerraHernandez Eduardo,
Leon Gomez Carmen,
GarciaVillanova Belen,
Corzo Sanchez Nieves,
Romera Gomez Juan Manuel
Publication year - 2002
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1078
Subject(s) - browning , furfural , chemistry , hydroxymethylfurfural , infant formula , food science , maillard reaction , ascorbic acid , lactulose , absorbance , shelf life , chromatography , organic chemistry , biochemistry , catalysis
Furfural, hydroxymethylfurfural (HMF), furosine, lactulose, ascorbic acid and absorbance at 284 and 420 nm ( A 284 and A 420 ) were all determined in two types of liquid infant formula prepared with different processing protocols. These browning indicators were used to assess the effects of storage and modified atmosphere on the shelf‐life of infant formulae. The study was carried out at 20 and 55 °C for 15, 30 and 90 days. At 20 °C, slight browning was observed and could be evaluated by furosine, furfural and total HMF indicators. At 55 °C, formula type A (pasteurised, spray‐dried and reconstituted) showed more browning in nitrogen storage conditions than did type B. Furfural, HMF, lactulose, A 284 and A 420 are useful indicators to control the extent of browning reactions in adverse storage conditions. © 2002 Society of Chemical Industry