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

Autores
Farroni, Abel Eduardo; Buera, María 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.
EEA Pergamino
Fil: Farroni, Abel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio Calidad de Alimento, Suelos y Agua; Argentina
Fil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria; Argentina
Fuente
Food Chemistry 135 (3) : 1685-1691 (Diciembre 2012)
Materia
Alimentación
Cornflakes
Fluorescencia
Reacciones Químicas
Feeding
Cornflakes
Fluorescence
Chemical Reactions
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/5721
Acceder
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oai_identifier_str oai:localhost:20.500.12123/5721
network_acronym_str INTADig
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network_name_str INTA Digital (INTA)
spelling Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes productionFarroni, Abel EduardoBuera, María del PilarAlimentaciónCornflakesFluorescenciaReacciones QuímicasFeedingCornflakesFluorescenceChemical ReactionsThe 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.EEA PergaminoFil: Farroni, Abel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio Calidad de Alimento, Suelos y Agua; ArgentinaFil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria; ArgentinaElsevier2019-08-28T15:43:52Z2019-08-28T15:43:52Z2012-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0308814612009636http://hdl.handle.net/20.500.12123/57210308-8146https://doi.org/10.1016/j.foodchem.2012.05.114Food Chemistry 135 (3) : 1685-1691 (Diciembre 2012)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:44Zoai:localhost:20.500.12123/5721instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:45.123INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
title Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
spellingShingle Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
Farroni, Abel Eduardo
Alimentación
Cornflakes
Fluorescencia
Reacciones Químicas
Feeding
Cornflakes
Fluorescence
Chemical Reactions
title_short Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
title_full Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
title_fullStr Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
title_full_unstemmed Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
title_sort Colour 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, María del Pilar
author Farroni, Abel Eduardo
author_facet Farroni, Abel Eduardo
Buera, María del Pilar
author_role author
author2 Buera, María del Pilar
author2_role author
dc.subject.none.fl_str_mv Alimentación
Cornflakes
Fluorescencia
Reacciones Químicas
Feeding
Cornflakes
Fluorescence
Chemical Reactions
topic Alimentación
Cornflakes
Fluorescencia
Reacciones Químicas
Feeding
Cornflakes
Fluorescence
Chemical Reactions
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.
EEA Pergamino
Fil: Farroni, Abel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio Calidad de Alimento, Suelos y Agua; Argentina
Fil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria; 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
2019-08-28T15:43:52Z
2019-08-28T15:43:52Z
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 https://www.sciencedirect.com/science/article/pii/S0308814612009636
http://hdl.handle.net/20.500.12123/5721
0308-8146
https://doi.org/10.1016/j.foodchem.2012.05.114
url https://www.sciencedirect.com/science/article/pii/S0308814612009636
http://hdl.handle.net/20.500.12123/5721
https://doi.org/10.1016/j.foodchem.2012.05.114
identifier_str_mv 0308-8146
dc.language.none.fl_str_mv eng
language eng
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 Chemistry 135 (3) : 1685-1691 (Diciembre 2012)
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_ 1844619136862257152
score 12.559606

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