Accumulation of 5-hydroxymethyl-2-furfural in cookies during the backing process: Validation of an extraction method

Ameur, Lamia Ait; Trystram, Gilles; Birlouez‐Aragon, Inès

doi:10.1016/j.foodchem.2005.07.038

Cited by 115 publications

(91 citation statements)

References 29 publications

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“…For chromatographic analysis, 1 g of ground cookies were weighed into 25 ml centrifuge tube with a cap. 10 ml of water was added as well as 2.5 ml trichloroacetic acid water solution (40% (w/v)) (Ameur et al 2006). The sample was vortexed intensively for 5 minutes.…”

Section: Methodsmentioning

confidence: 99%

Dynamics of 5-hydroxymethylfurfural formation in shortbreads during thermal processing

Kowalski¹,

Łukasiewicz²,

Juszczak³

et al. 2013

Czech J. Food Sci.

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Kowalski S., Lukasiewicz M., Juszczak L., Kutyła-Kupidura E.M. (2013): Dynamics of 5-hydroxymethylfurfural formation in shortbreads during thermal processing. Czech J. Food Sci., 31: 33-42.The analysis was carried out of 5-hydroxymethyl-2-furfural (HMF) formation during the baking of shortbreads. The investigation was done on three types of shortbread in which sucrose, glucose, or fructose were used as sweeteners. In all the samples the concentration of sugar was 20% (w/w). The cookies were baked in a laboratory oven at temperatures of 200, 215, 230, and 245°C. The samples for the HMF determination were taken at intervals from 5 to 18 min depending on the baking temperature. It was found that HMF formation can be described by exponential equation. The HMF formation was correlated with the colour changes of the cakes determined according to CIELab system. Different parameters of colour were investigated, however, only in the case of brightness difference may the correlation be treated as statistically important.

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Section: Methodsmentioning

confidence: 99%

Dynamics of 5-hydroxymethylfurfural formation in shortbreads during thermal processing

Kowalski¹,

Łukasiewicz²,

Juszczak³

et al. 2013

Czech J. Food Sci.

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“…Pemecahan sukrosa menjadi glukosa dan 1,2 enol terjadi pada proses pemasakan, setelah itu terbentuk produk intermediate HMF (5-hidroksimetil 2 furaldehida) yang merupakan awal perubahan warna pada proses awal karamelisasi (Ameur et al 2006). HMF diduga sebagai hasil dari reaksi awal sebelum masuk proses karamelisasi (Mendoza et al 2002;Teixidó et al 2011).…”

Section: Indeks Warna Selai Lembaranunclassified

Formulation of Hydrocolloid-Agar, Sucrose, and Acidulant on Jam Leather Product Development

Ramadhan

Trilaksani

2017

Jurnal PHPI

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AbstrakPenggunaan agar-agar tepung sebagai texturizer dalam pemanfaatan jambu biji merah (Psidium guajava L.) sebagai single selai lembaran menjadikan produk selai lebih praktis dalam penyajiannya. Penelitian ini bertujuan untuk menentukan formulasi sukrosa, asam sitrat (acidulant) dan agar-agar tepung terbaik pada pembuatan selai lembaran. Metode penelitian yang digunakan adalah optimasi dan formulasi sukrosa, asam sitrat dan agar-agar dengan kosentrasi berbeda dalam pembuatan selai lembaran. Pengujian fisikokimia dan sensori dilakukan untuk menentukan formula selai lembaran terbaik, selain itu metode bayes digunakan untuk menentukan optimasi formula terpilih. Formulasi dan pengujian diperoleh selai jambu biji lembaran dengan konsentrasi Acidulant asam sitrat (0,02%, 0,04%, 0,06%), sukrosa (70%, 80%, 90%, 100%) dan agar-agar tepung (0,7%, 0,8%, 0,9%, 1,0%, 1,1%, 1,2%), memiliki nilai pH 3,63-3,90; kadar gula 34,68-35,76 g/100 g; intensitas warna L*, a*, b* dengan perbedaan warna (ΔE*) 37,88-53,97; kadar serat 1,01%-1,59%; dan nilai aw 0,852-0,893. Sifat rheology selai lembaran untuk profil tekstur hardness, cohesiveness, springiness, adhesive force, dan gumminess juga menunjukkan nilai yang signifikan dengan penambahan tepung agar. Hasil uji Bayes, produk terpilih merupakan formulasi terbaik dengan penambahan gula 90%, asam sitrat 0,04% dan agar-agar tepung 0,9%. Selai lembaran terpilih menghasilkan model persamaan umur simpan Arrhenius ln k = 20,222-6660,6 (1/T) dan memiliki angka kecukupan gizi dengan menyumbangkan energi total 45 kkal, lemak 0%, karbohidrat 9%, protein 2% dan serat pangan 3%.Kata kunci: agar-agar tepung, profil tekstur, rheologi, selai jambu biji lembaran AbstractTallying agar powder as a texturizer in guava single sheet jam instigate the product more convenience to consumed. The aims of this research were to determine the best concentration of sucrose, citric acid and agar powder to form a good quality guava jam slice. The research method are optimization and formulation of sucrose, citric acid and agar-agar on making guava jam single sheets product. Physochemical and sensory tests were performed to reveal the best formulation of guava jam slice and the Bayes method used to determine the optimization of the selected formula. Based on the results of formulation and analysis, it was obtained that the guava jam slice with Acidulant concentration (0.02%, 0.04%, 0.06%), sucrose (70%, 80%, 90%, 100%) and agar powder (0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%) had pH 3.63-3.90, sugar content 34.68 g/100 g -35.76 g/100 g, color intensity L*, a*, b* with ΔE* value was 37,88-53,97, fiber content 1.01% -1.59%, and water activity 0.852-0.893. Rheology properties for texture profile (hardness, cohesiveness, springiness, adhesive force, and gumminess) also showed significant value with agar powder formulation. Based on the Bayes test and hedonic test, it was found that the best formula was for guava jam slices with the addition of 90% sucrose, citric acid 0.04% and agar powder 0.9%. From the best formula, it wa...

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“…HMF, furfural and 5-MF were quantified by RP-HPLC in a modification of the procedure proposed by Ameur et al (2006), after TCA and pronase hydrolysis. An Alliance HPLC system equipped with a diode array detector Waters 2995 was used (Waters, Milford, USA).…”

Section: Quantification Of Furfuralsmentioning

confidence: 99%

“…Samples of the SH group were visually dark. Although solubilization in water, followed by protein precipitation in trichloroacetic acid, has been considered the best extraction procedure for assessing the amount of HMF accumulated during the baking process (Ameur et al, 2006), the pronase hydrolysis pretreatment yielded greater HMF concentrations than the TCA technique for HMF values over 1000 ppm. HMF concentrationss obtained with pronase hydrolysis were up to 60% higher than those obtained with the non hydrolytic method.…”

Section: Furfurals' Quantificationmentioning

confidence: 99%

Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes

Cueto¹,

Farroni

Buera³

2016

IJFS

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Some of the products generated by the Maillard reaction are desired and very important for defining consumer acceptance of breakfast cereals. However, in recent years there has been an increased concern about compounds that are potentially harmful such as furfurals. The aim of this work was to analyze the effectiveness of protein hydrolysis with pronase as a pretreament for the evaluation of furfurals generated by the Maillard reaction during toasting of cornflakes and the parallel development of brown and fluorescent compounds. Furfurals were more accurately quantified with the pronase hydrolysis pretreatment because the protein matrix binds furfurals and fluorescent compounds. For control of the early reaction steps in the toasting process, the most sensitive parameter was fluorescence.

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Accumulation of 5-hydroxymethyl-2-furfural in cookies during the backing process: Validation of an extraction method

Cited by 115 publications

References 29 publications

Dynamics of 5-hydroxymethylfurfural formation in shortbreads during thermal processing

Dynamics of 5-hydroxymethylfurfural formation in shortbreads during thermal processing

Formulation of Hydrocolloid-Agar, Sucrose, and Acidulant on Jam Leather Product Development

Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes

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