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Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean
Author(s) -
Žilić Slađana,
Mogol Burçe Ataç,
Akıllıoğlu Gül,
Serpen Arda,
Delić Nenad,
Gökmen Vural
Publication year - 2013
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.6210
Subject(s) - maillard reaction , acrylamide , chemistry , extrusion , moisture , browning , infrared heater , food science , infrared , hydroxymethylfurfural , degradation (telecommunications) , organic chemistry , polymer , materials science , telecommunications , physics , furfural , computer science , optics , copolymer , catalysis , metallurgy
BACKGROUND The Maillard reaction indicators furosine, hydroxymethylfurfural ( HMF ), acrylamide and color were determined to evaluate heat effects induced during extrusion, infrared and microwave heating of soybean. In addition, the present paper aimed to study changes in the phenolic compounds, as well as in the overall antioxidant properties of different soybean products in relation to heating at 45–140 °C during the processes.RESULTS Soybean proteins were highly sensible to Maillard reaction and furosine was rapidly formed under slight heating conditions during extrusion and infrared heating. Microwave heating at lower temperatures for a longer time yielded lower acrylamide levels in the final soybean products, as a result of its partial degradation. However, during infrared heating, acrylamide formation greatly increased with decreasing moisture content. After a short time of extrusion and infrared heating at 140 °C and microwave heating at 135 °C for 5 min, concentrations of HMF increased to 11.34, 26.21 and 34.97 µg g −1 , respectively.CONCLUSION The heating conditions caused formation of acrylamide, HMF and furosine in high concentration. The results indicate that the complex structure of soybeans provides protection of phenolic compounds from thermal degradation, and that Maillard reaction products improved the antioxidant properties of heat‐treated soybean. © 2013 Society of Chemical Industry