Toasting time and cooking formulation affect browning reaction products development in corn flakes

Autores
Cueto, Mario Alberto; Perez Burillo, Sergio; Rufián Henares, José A.; Farroni, Abel Eduardo; Buera, M. del Pilar
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 (aw) 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 HMF 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.
EEA Pergamino
Fil: Cueto, Mario. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina
Fil: Perez Burillo, Sergio. Universidad de Granada. Facultad de Farmacia. Departamento de Nutrición y Ciencias de los Alimentos; España
Fil: Rufián Henares, José. Universidad de Granada. Facultad de Farmacia. Departamento de Nutrición y Ciencias de los Alimentos; España
Fil: Farroni, Abel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio de Calidad de Alimento, Suelos y Agua; Argentina
Fil: Buera, M. del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina
Fuente
Cereal chemistry 94 (3) : 380–384. (March 2017)
Materia
Cornflakes
Furfural
Fluorescence
Maize
Cooking
Roasting
Fluorescencia
Maíz
Cocción
Tostado
Maillard
Furosine
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/5878
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spelling Toasting time and cooking formulation affect browning reaction products development in corn flakesCueto, Mario AlbertoPerez Burillo, SergioRufián Henares, José A.Farroni, Abel EduardoBuera, M. del PilarCornflakesFurfuralFluorescenceMaizeCookingRoastingFluorescenciaMaízCocciónTostadoMaillardFurosineDuring 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 (aw) 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 HMF 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.EEA PergaminoFil: Cueto, Mario. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); ArgentinaFil: Perez Burillo, Sergio. Universidad de Granada. Facultad de Farmacia. Departamento de Nutrición y Ciencias de los Alimentos; EspañaFil: Rufián Henares, José. Universidad de Granada. Facultad de Farmacia. Departamento de Nutrición y Ciencias de los Alimentos; EspañaFil: Farroni, Abel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio de Calidad de Alimento, Suelos y Agua; ArgentinaFil: Buera, M. del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina2019-09-16T17:47:51Z2019-09-16T17:47:51Z2017-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://onlinelibrary.wiley.com/doi/abs/10.1094/CCHEM-03-16-0053-Rhttp://hdl.handle.net/20.500.12123/58780009-0352https://doi.org/10.1094/CCHEM-03-16-0053-RCereal chemistry 94 (3) : 380–384. (March 2017)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-10-16T09:29:36Zoai:localhost:20.500.12123/5878instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:29:37.155INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Toasting time and cooking formulation affect browning reaction products development in corn flakes
title Toasting time and cooking formulation affect browning reaction products development in corn flakes
spellingShingle Toasting time and cooking formulation affect browning reaction products development in corn flakes
Cueto, Mario Alberto
Cornflakes
Furfural
Fluorescence
Maize
Cooking
Roasting
Fluorescencia
Maíz
Cocción
Tostado
Maillard
Furosine
title_short Toasting time and cooking formulation affect browning reaction products development in corn flakes
title_full Toasting time and cooking formulation affect browning reaction products development in corn flakes
title_fullStr Toasting time and cooking formulation affect browning reaction products development in corn flakes
title_full_unstemmed Toasting time and cooking formulation affect browning reaction products development in corn flakes
title_sort Toasting time and cooking formulation affect browning reaction products development in corn flakes
dc.creator.none.fl_str_mv Cueto, Mario Alberto
Perez Burillo, Sergio
Rufián Henares, José A.
Farroni, Abel Eduardo
Buera, M. del Pilar
author Cueto, Mario Alberto
author_facet Cueto, Mario Alberto
Perez Burillo, Sergio
Rufián Henares, José A.
Farroni, Abel Eduardo
Buera, M. del Pilar
author_role author
author2 Perez Burillo, Sergio
Rufián Henares, José A.
Farroni, Abel Eduardo
Buera, M. del Pilar
author2_role author
author
author
author
dc.subject.none.fl_str_mv Cornflakes
Furfural
Fluorescence
Maize
Cooking
Roasting
Fluorescencia
Maíz
Cocción
Tostado
Maillard
Furosine
topic Cornflakes
Furfural
Fluorescence
Maize
Cooking
Roasting
Fluorescencia
Maíz
Cocción
Tostado
Maillard
Furosine
dc.description.none.fl_txt_mv 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 (aw) 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 HMF 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.
EEA Pergamino
Fil: Cueto, Mario. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina
Fil: Perez Burillo, Sergio. Universidad de Granada. Facultad de Farmacia. Departamento de Nutrición y Ciencias de los Alimentos; España
Fil: Rufián Henares, José. Universidad de Granada. Facultad de Farmacia. Departamento de Nutrición y Ciencias de los Alimentos; España
Fil: Farroni, Abel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio de Calidad de Alimento, Suelos y Agua; Argentina
Fil: Buera, M. del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina
description 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 (aw) 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 HMF 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.
publishDate 2017
dc.date.none.fl_str_mv 2017-03
2019-09-16T17:47:51Z
2019-09-16T17:47:51Z
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://onlinelibrary.wiley.com/doi/abs/10.1094/CCHEM-03-16-0053-R
http://hdl.handle.net/20.500.12123/5878
0009-0352
https://doi.org/10.1094/CCHEM-03-16-0053-R
url https://onlinelibrary.wiley.com/doi/abs/10.1094/CCHEM-03-16-0053-R
http://hdl.handle.net/20.500.12123/5878
https://doi.org/10.1094/CCHEM-03-16-0053-R
identifier_str_mv 0009-0352
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.source.none.fl_str_mv Cereal chemistry 94 (3) : 380–384. (March 2017)
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
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score 12.712165

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