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
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/5878
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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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1846143517420683264 |
score |
12.712165 |