The complex dependence of non-enzymatic browning development on processing conditions in maize snacks

Autores
Rolandelli, Guido; Favre, Leonardo Cristian; Mshicileli, Ndumiso; Vhangani, Lusani Norah; Farroni, Abel Eduardo; Van Wyk, Jessy; Buera, María del Pilar
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The complex dependence of non-enzymatic browning development on processing conditions was analyzed in the production of maize snacks. The influence of the amount of water added to maize flour, toasting time, and toasting temperature on final water contents, HMF formation and CIELAB color parameters was evaluated by Response Surface Methodology. While L* values decreased continuously with increasing toasting temperature, the variables a* and b* showed maximum values at intermediate studied ranges of temperature and water contents, which is related to the complex interactions of the variables water content and temperature. The formation of HMF, as a marker of non-enzymatic browning reactions, was favored by low water contents and its concentration correlated with lower L* and b* but higher a* values. The optimum levels of toasting time, toasting temperature, and water addition for minimizing HMF concentration at which the snacks presented adequate color characteristics were determined. Finally, correlations between L*, b* and HMF were mathematically established to predict heat damage using these fast and non-destructive indicators to assure adequate processing and storage conditions.
Instituto de Investigación de Tecnología de Alimentos
Fil: Rolandelli, Guido. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamentos de Industrias y Química Orgánica; Argentina.
Fil: Rolandelli, Guido. CONICET – UBA. Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ); Argentina.
Fil: Favre, Leonardo Cristian. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.
Fil: Favre, Leonardo Cristian. CONICET – INTA. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS); Argentina.
Fil: Favre, Leonardo Cristian. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamentos de Industrias y Química Orgánica; Argentina.
Fil: Mshicileli, Ndumiso. Universidad de Tecnología de la Península del Cabo. Departamento de Ciencia y Tecnología de los Alimentos; Sudáfrica.
Fil: Mshicileli, Ndumiso. Universidad de Tecnología de la Península del Cabo. Estación de tecnología agroalimentaria. Departamento de Ciencia y Tecnología de los Alimentos; Sudáfrica.
Fil: Vhangani, Lusani Norah. Universidad de Tecnología de la Península del Cabo. Departamento de Ciencia y Tecnología de los Alimentos; Sudáfrica.
Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino; Argentina.
Fil: Van Wyk, Jessy. Universidad de Tecnología de la Península del Cabo (CPUT). Departamento de Ciencia y Tecnología de los Alimentos; Sudáfrica.
Fil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamentos de Industrias y Química Orgánica; Argentina.
Fil: Buera, María del Pilar. CONICET – UBA. Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ); Argentina.
Fuente
Food Science and Technology 147 : 111636. (2021).
Materia
Maize
Snack Foods
Maillard Reaction
HMF
Colour
Maíz
Snack
Reacción de Maillard
Color
Maize Snacks
Non-enzymatic Browning Reactions
Response Surface Methodology
5-Hydroxymethyl-2-furfural
Snacks de Maíz
Reacciones de Pardeamiento no Enzimáticas
Metodología de Superficie de Respuesta
5-Hidroximetil-2-furfural
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/9329
Acceder
id INTADig_44bf79f9286a36e348baca5ddd144425
oai_identifier_str oai:localhost:20.500.12123/9329
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling The complex dependence of non-enzymatic browning development on processing conditions in maize snacksRolandelli, GuidoFavre, Leonardo CristianMshicileli, NdumisoVhangani, Lusani NorahFarroni, Abel EduardoVan Wyk, JessyBuera, María del PilarMaizeSnack FoodsMaillard ReactionHMFColourMaízSnackReacción de MaillardColorMaize SnacksNon-enzymatic Browning ReactionsResponse Surface Methodology5-Hydroxymethyl-2-furfuralSnacks de MaízReacciones de Pardeamiento no EnzimáticasMetodología de Superficie de Respuesta5-Hidroximetil-2-furfuralThe complex dependence of non-enzymatic browning development on processing conditions was analyzed in the production of maize snacks. The influence of the amount of water added to maize flour, toasting time, and toasting temperature on final water contents, HMF formation and CIELAB color parameters was evaluated by Response Surface Methodology. While L* values decreased continuously with increasing toasting temperature, the variables a* and b* showed maximum values at intermediate studied ranges of temperature and water contents, which is related to the complex interactions of the variables water content and temperature. The formation of HMF, as a marker of non-enzymatic browning reactions, was favored by low water contents and its concentration correlated with lower L* and b* but higher a* values. The optimum levels of toasting time, toasting temperature, and water addition for minimizing HMF concentration at which the snacks presented adequate color characteristics were determined. Finally, correlations between L*, b* and HMF were mathematically established to predict heat damage using these fast and non-destructive indicators to assure adequate processing and storage conditions.Instituto de Investigación de Tecnología de AlimentosFil: Rolandelli, Guido. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamentos de Industrias y Química Orgánica; Argentina.Fil: Rolandelli, Guido. CONICET – UBA. Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ); Argentina.Fil: Favre, Leonardo Cristian. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Favre, Leonardo Cristian. CONICET – INTA. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS); Argentina.Fil: Favre, Leonardo Cristian. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamentos de Industrias y Química Orgánica; Argentina.Fil: Mshicileli, Ndumiso. Universidad de Tecnología de la Península del Cabo. Departamento de Ciencia y Tecnología de los Alimentos; Sudáfrica.Fil: Mshicileli, Ndumiso. Universidad de Tecnología de la Península del Cabo. Estación de tecnología agroalimentaria. Departamento de Ciencia y Tecnología de los Alimentos; Sudáfrica.Fil: Vhangani, Lusani Norah. Universidad de Tecnología de la Península del Cabo. Departamento de Ciencia y Tecnología de los Alimentos; Sudáfrica.Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino; Argentina.Fil: Van Wyk, Jessy. Universidad de Tecnología de la Península del Cabo (CPUT). Departamento de Ciencia y Tecnología de los Alimentos; Sudáfrica.Fil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamentos de Industrias y Química Orgánica; Argentina.Fil: Buera, María del Pilar. CONICET – UBA. Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ); Argentina.Elsevier2021-05-12T11:23:09Z2021-05-12T11:23:09Z2021-04-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/9329https://www.sciencedirect.com/science/article/abs/pii/S00236438210078910023-6438https://doi.org/10.1016/j.lwt.2021.111636Food Science and Technology 147 : 111636. (2021).reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repograntAgreement/INTA/2019-PD-E7-I152-001/2019-PD-E7-I152-001/AR./Alimentos nutracéuticos, funcionales o para regímenes especiales.info:eu-repo/semantics/restrictedAccess2025-09-04T09:48:53Zoai:localhost:20.500.12123/9329instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:48:53.957INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv The complex dependence of non-enzymatic browning development on processing conditions in maize snacks
title The complex dependence of non-enzymatic browning development on processing conditions in maize snacks
spellingShingle The complex dependence of non-enzymatic browning development on processing conditions in maize snacks
Rolandelli, Guido
Maize
Snack Foods
Maillard Reaction
HMF
Colour
Maíz
Snack
Reacción de Maillard
Color
Maize Snacks
Non-enzymatic Browning Reactions
Response Surface Methodology
5-Hydroxymethyl-2-furfural
Snacks de Maíz
Reacciones de Pardeamiento no Enzimáticas
Metodología de Superficie de Respuesta
5-Hidroximetil-2-furfural
title_short The complex dependence of non-enzymatic browning development on processing conditions in maize snacks
title_full The complex dependence of non-enzymatic browning development on processing conditions in maize snacks
title_fullStr The complex dependence of non-enzymatic browning development on processing conditions in maize snacks
title_full_unstemmed The complex dependence of non-enzymatic browning development on processing conditions in maize snacks
title_sort The complex dependence of non-enzymatic browning development on processing conditions in maize snacks
dc.creator.none.fl_str_mv Rolandelli, Guido
Favre, Leonardo Cristian
Mshicileli, Ndumiso
Vhangani, Lusani Norah
Farroni, Abel Eduardo
Van Wyk, Jessy
Buera, María del Pilar
author Rolandelli, Guido
author_facet Rolandelli, Guido
Favre, Leonardo Cristian
Mshicileli, Ndumiso
Vhangani, Lusani Norah
Farroni, Abel Eduardo
Van Wyk, Jessy
Buera, María del Pilar
author_role author
author2 Favre, Leonardo Cristian
Mshicileli, Ndumiso
Vhangani, Lusani Norah
Farroni, Abel Eduardo
Van Wyk, Jessy
Buera, María del Pilar
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Maize
Snack Foods
Maillard Reaction
HMF
Colour
Maíz
Snack
Reacción de Maillard
Color
Maize Snacks
Non-enzymatic Browning Reactions
Response Surface Methodology
5-Hydroxymethyl-2-furfural
Snacks de Maíz
Reacciones de Pardeamiento no Enzimáticas
Metodología de Superficie de Respuesta
5-Hidroximetil-2-furfural
topic Maize
Snack Foods
Maillard Reaction
HMF
Colour
Maíz
Snack
Reacción de Maillard
Color
Maize Snacks
Non-enzymatic Browning Reactions
Response Surface Methodology
5-Hydroxymethyl-2-furfural
Snacks de Maíz
Reacciones de Pardeamiento no Enzimáticas
Metodología de Superficie de Respuesta
5-Hidroximetil-2-furfural
dc.description.none.fl_txt_mv The complex dependence of non-enzymatic browning development on processing conditions was analyzed in the production of maize snacks. The influence of the amount of water added to maize flour, toasting time, and toasting temperature on final water contents, HMF formation and CIELAB color parameters was evaluated by Response Surface Methodology. While L* values decreased continuously with increasing toasting temperature, the variables a* and b* showed maximum values at intermediate studied ranges of temperature and water contents, which is related to the complex interactions of the variables water content and temperature. The formation of HMF, as a marker of non-enzymatic browning reactions, was favored by low water contents and its concentration correlated with lower L* and b* but higher a* values. The optimum levels of toasting time, toasting temperature, and water addition for minimizing HMF concentration at which the snacks presented adequate color characteristics were determined. Finally, correlations between L*, b* and HMF were mathematically established to predict heat damage using these fast and non-destructive indicators to assure adequate processing and storage conditions.
Instituto de Investigación de Tecnología de Alimentos
Fil: Rolandelli, Guido. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamentos de Industrias y Química Orgánica; Argentina.
Fil: Rolandelli, Guido. CONICET – UBA. Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ); Argentina.
Fil: Favre, Leonardo Cristian. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.
Fil: Favre, Leonardo Cristian. CONICET – INTA. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS); Argentina.
Fil: Favre, Leonardo Cristian. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamentos de Industrias y Química Orgánica; Argentina.
Fil: Mshicileli, Ndumiso. Universidad de Tecnología de la Península del Cabo. Departamento de Ciencia y Tecnología de los Alimentos; Sudáfrica.
Fil: Mshicileli, Ndumiso. Universidad de Tecnología de la Península del Cabo. Estación de tecnología agroalimentaria. Departamento de Ciencia y Tecnología de los Alimentos; Sudáfrica.
Fil: Vhangani, Lusani Norah. Universidad de Tecnología de la Península del Cabo. Departamento de Ciencia y Tecnología de los Alimentos; Sudáfrica.
Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino; Argentina.
Fil: Van Wyk, Jessy. Universidad de Tecnología de la Península del Cabo (CPUT). Departamento de Ciencia y Tecnología de los Alimentos; Sudáfrica.
Fil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamentos de Industrias y Química Orgánica; Argentina.
Fil: Buera, María del Pilar. CONICET – UBA. Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ); Argentina.
description The complex dependence of non-enzymatic browning development on processing conditions was analyzed in the production of maize snacks. The influence of the amount of water added to maize flour, toasting time, and toasting temperature on final water contents, HMF formation and CIELAB color parameters was evaluated by Response Surface Methodology. While L* values decreased continuously with increasing toasting temperature, the variables a* and b* showed maximum values at intermediate studied ranges of temperature and water contents, which is related to the complex interactions of the variables water content and temperature. The formation of HMF, as a marker of non-enzymatic browning reactions, was favored by low water contents and its concentration correlated with lower L* and b* but higher a* values. The optimum levels of toasting time, toasting temperature, and water addition for minimizing HMF concentration at which the snacks presented adequate color characteristics were determined. Finally, correlations between L*, b* and HMF were mathematically established to predict heat damage using these fast and non-destructive indicators to assure adequate processing and storage conditions.
publishDate 2021
dc.date.none.fl_str_mv 2021-05-12T11:23:09Z
2021-05-12T11:23:09Z
2021-04-30
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/20.500.12123/9329
https://www.sciencedirect.com/science/article/abs/pii/S0023643821007891
0023-6438
https://doi.org/10.1016/j.lwt.2021.111636
url http://hdl.handle.net/20.500.12123/9329
https://www.sciencedirect.com/science/article/abs/pii/S0023643821007891
https://doi.org/10.1016/j.lwt.2021.111636
identifier_str_mv 0023-6438
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repograntAgreement/INTA/2019-PD-E7-I152-001/2019-PD-E7-I152-001/AR./Alimentos nutracéuticos, funcionales o para regímenes especiales.
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Food Science and Technology 147 : 111636. (2021).
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1842341387183325184
score 12.623145

Publicaciones similares