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Influence of sodium chloride on colour, residual volatiles and acrylamide formation in model systems and breakfast cereals
Author(s) -
Moreau Lydie,
Lagrange Joelle,
Bindzus Wolfgang,
Hill Sandra
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2009.01922.x
Subject(s) - chemistry , acrylamide , salt (chemistry) , food science , starch , model system , sodium salt , sodium , polymer , organic chemistry , inorganic chemistry , copolymer , computational chemistry
Summary To elucidate the salt action in breakfast cereals to decrease its amount without a quality loss, a model system was developed. This model, composed of native maize starch, glucose and a mixture of five amino acids (glucose/amino acids molar ratio = 1/1) generated similar colour and volatiles ( m / z = 45, 59, 69, 73, 87 and 103 g mol −1 ) after heating compared to commercial breakfast cereals. A designed experiment used this model to study the influence of salt concentration (0–5.44%), heating time (0–25 min) and temperature (180–230 °C) on colour, residual volatiles and acrylamide formation. The higher the salt concentration, heating time and temperature, the darker were the products ( P < 0.05). The L * values of the model systems containing 5 % salt and heated for 25 min at 230 °C were twelve points lower than the same systems without salt heated in the same conditions. Presence of salt significantly decreased acrylamide formation in the model systems (up to 50 % decrease when 2.5 % salt is added). However, salt did not have a significant impact on volatile levels. These findings were confirmed by observations made on four types of commercial breakfast cereals.