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Chemical changes in powdered infant formulas during storage
Author(s) -
GuerraHernández E,
Leon C,
Corzo N,
GarcíaVillanova B,
Romera J M
Publication year - 2002
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1046/j.1471-0307.2002.00049.x
Subject(s) - browning , ascorbic acid , chemistry , nitrogen , food science , maillard reaction , oxygen , lysine , infant formula , chromatography , biochemistry , amino acid , organic chemistry
Hydroxymethylfurfural (HMF), furosine (FUR), lactulose (LU), lysine loss, ascorbic acid and colour (ΔE) were determined in powdered infant formulas stored under nitrogen and oxygen conditions at 20°C and 55°CC during 15, 30 and 90 days. The indicators of the assay at 20°C showed similar behaviour in nitrogen or oxygen atmospheres. Changes in furosine and lysine loss after 90 days occurred under oxygen. Storage at 55°C produced considerable browning. Browning was always greater in nitrogen than in oxygen. Most of the studied parameters increased with the storage time and are useful in controlling the extent of browning in powdered infant formulas under adverse storage conditions.