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Toasting Time and Cooking Formulation Affect Browning Reaction Products Development in Corn Flakes
Author(s) -
Cueto Mario,
Perez Burillo Sergio,
RufiánHenares José Ángel,
Farroni Abel Eduardo,
Buera María del Pilar
Publication year - 2017
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-03-16-0053-r
Subject(s) - maillard reaction , chemistry , browning , furfural , food science , amaranth , absorbance , flavor , extraction (chemistry) , raw material , hydroxymethylfurfural , chromatography , organic chemistry , catalysis
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 ( a w ) 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 5‐hydroxymethylfurfural 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.