Color and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production

Autores
Farroni, Abel Eduardo; Buera, Maria del Pilar
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this work was to study colour and surface fluorescence development in relation to the chemical markers for the Maillard reaction at the cooking, flaking and toasting stages of cornflake production process. Colour was measured by a calibrated computer vision system. Surface fluorescence was measured on compressed samples. Aqueous extracted Maillard reaction markers (hydroxymethylfurfural, carboxymethyl-lysine, absorbance at 420 nm and total fluorescence) were measured on protease hydrolyzed samples. Sample microstructure was observed by scanning electron microscopy. During cooking the colour coordinates L⁄ and b⁄ decreased and a⁄ increased. After flaking, the samples appeared lighter, while the pigment concentration, fluorescence and hydroxymethylfurfural did not change. Toasting generated bubbles in the matrix and L⁄ apparently increased, although brown pigment concentration increased. Pigment concentration did not correlate with surface colour due to the destruction or generation of interfaces. Surface and microstructure effects can be avoided by milling and compressing the samples.
Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Buenos Aires Norte. Estacion Experimental Agropecuaria Pergamino. Agencia de Extension Rural 25 de Mayo.; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Buera, Maria del Pilar. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Materia
COLOR
FLUORESCENCE
MAILLARD
CORNFLAKES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/110603
Acceder
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network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Color and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes productionFarroni, Abel EduardoBuera, Maria del PilarCOLORFLUORESCENCEMAILLARDCORNFLAKEShttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The aim of this work was to study colour and surface fluorescence development in relation to the chemical markers for the Maillard reaction at the cooking, flaking and toasting stages of cornflake production process. Colour was measured by a calibrated computer vision system. Surface fluorescence was measured on compressed samples. Aqueous extracted Maillard reaction markers (hydroxymethylfurfural, carboxymethyl-lysine, absorbance at 420 nm and total fluorescence) were measured on protease hydrolyzed samples. Sample microstructure was observed by scanning electron microscopy. During cooking the colour coordinates L⁄ and b⁄ decreased and a⁄ increased. After flaking, the samples appeared lighter, while the pigment concentration, fluorescence and hydroxymethylfurfural did not change. Toasting generated bubbles in the matrix and L⁄ apparently increased, although brown pigment concentration increased. Pigment concentration did not correlate with surface colour due to the destruction or generation of interfaces. Surface and microstructure effects can be avoided by milling and compressing the samples.Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Buenos Aires Norte. Estacion Experimental Agropecuaria Pergamino. Agencia de Extension Rural 25 de Mayo.; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Buera, Maria del Pilar. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaElsevier2012-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/110603Farroni, Abel Eduardo; Buera, Maria del Pilar; Color and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production; Elsevier; Food Chemistry; 135; 12-2012; 1685-16910308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2012.05.114info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0308814612009636info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:04:40Zoai:ri.conicet.gov.ar:11336/110603instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:04:40.58CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Color and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
title Color and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
spellingShingle Color and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
Farroni, Abel Eduardo
COLOR
FLUORESCENCE
MAILLARD
CORNFLAKES
title_short Color and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
title_full Color and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
title_fullStr Color and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
title_full_unstemmed Color and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
title_sort Color and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
dc.creator.none.fl_str_mv Farroni, Abel Eduardo
Buera, Maria del Pilar
author Farroni, Abel Eduardo
author_facet Farroni, Abel Eduardo
Buera, Maria del Pilar
author_role author
author2 Buera, Maria del Pilar
author2_role author
dc.subject.none.fl_str_mv COLOR
FLUORESCENCE
MAILLARD
CORNFLAKES
topic COLOR
FLUORESCENCE
MAILLARD
CORNFLAKES
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The aim of this work was to study colour and surface fluorescence development in relation to the chemical markers for the Maillard reaction at the cooking, flaking and toasting stages of cornflake production process. Colour was measured by a calibrated computer vision system. Surface fluorescence was measured on compressed samples. Aqueous extracted Maillard reaction markers (hydroxymethylfurfural, carboxymethyl-lysine, absorbance at 420 nm and total fluorescence) were measured on protease hydrolyzed samples. Sample microstructure was observed by scanning electron microscopy. During cooking the colour coordinates L⁄ and b⁄ decreased and a⁄ increased. After flaking, the samples appeared lighter, while the pigment concentration, fluorescence and hydroxymethylfurfural did not change. Toasting generated bubbles in the matrix and L⁄ apparently increased, although brown pigment concentration increased. Pigment concentration did not correlate with surface colour due to the destruction or generation of interfaces. Surface and microstructure effects can be avoided by milling and compressing the samples.
Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Buenos Aires Norte. Estacion Experimental Agropecuaria Pergamino. Agencia de Extension Rural 25 de Mayo.; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Buera, Maria del Pilar. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
description The aim of this work was to study colour and surface fluorescence development in relation to the chemical markers for the Maillard reaction at the cooking, flaking and toasting stages of cornflake production process. Colour was measured by a calibrated computer vision system. Surface fluorescence was measured on compressed samples. Aqueous extracted Maillard reaction markers (hydroxymethylfurfural, carboxymethyl-lysine, absorbance at 420 nm and total fluorescence) were measured on protease hydrolyzed samples. Sample microstructure was observed by scanning electron microscopy. During cooking the colour coordinates L⁄ and b⁄ decreased and a⁄ increased. After flaking, the samples appeared lighter, while the pigment concentration, fluorescence and hydroxymethylfurfural did not change. Toasting generated bubbles in the matrix and L⁄ apparently increased, although brown pigment concentration increased. Pigment concentration did not correlate with surface colour due to the destruction or generation of interfaces. Surface and microstructure effects can be avoided by milling and compressing the samples.
publishDate 2012
dc.date.none.fl_str_mv 2012-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/110603
Farroni, Abel Eduardo; Buera, Maria del Pilar; Color and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production; Elsevier; Food Chemistry; 135; 12-2012; 1685-1691
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/110603
identifier_str_mv Farroni, Abel Eduardo; Buera, Maria del Pilar; Color and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production; Elsevier; Food Chemistry; 135; 12-2012; 1685-1691
0308-8146
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2012.05.114
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0308814612009636
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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