Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures

Ameur, Lamia Ait; Mathieu, Odile; Lalanne, Valérie; Trystram, Gilles; Birlouez‐Aragon, Inès

doi:10.1016/j.foodchem.2006.03.049

Cited by 133 publications

(116 citation statements)

References 16 publications

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“…The water activity of cookies does not have an established value due to the reason that it is related to the cookie ingredients. Mundt and Wedzicha (2007) analyzed biscuits and found Aw no higher than 0.40 and Ameur et al (2007) quantified Aw ranging from 0.336 ± 0.019 to 0.452 ± 0.031 in cookies. Similar data were obtained in this work (Table 2).…”

Section: Resultsmentioning

confidence: 99%

“…It is also the first characteristic to attract consumers' attention; therefore, it greatly influences their preferences (HUTCHINGS, 1999). Therefore, color is considered a major feature for the assessment of food product quality and in 1977 Cheftel andCheftel (1977) proposed to measure it at the surface of crackers and cookies using reflectance due to the importance of this feature for their initial acceptability (AMEUR et al, 2007).…”

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confidence: 99%

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Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten-free cookies

Granato¹,

Ellendersen²

2009

Ciênc. Tecnol. Aliment.

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Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten-free cookies Farinhas de amêndoa e amendoim suplementadas com ferro como ingredientes potenciais para desenvolvimento de biscoitos sem glútenDaniel GRANATO* 1 , Luciana de Souza Neves ELLENDERSEN 2 IntroductionCookie production has occurred since the Rock Age and its formulations and processing have been perfected continuously (PARRA, 2003). In accordance with Brasil (2005), cookies are produced by kneading and baking dough prepared from flour and/or starch, fermented or not, containing other nourishing substances. Flour can be derived from fruits, leaves, cereals, tubers, and other hortalices. The term 'cookie' is generally followed by the substance that characterizes it such as honey, carrot, chocolate etc. Other ingredients can also be used to prepare cookies to improve their physical, nutritional, sensory, or technological properties such as enzymes, colorings, vitamins, minerals, fibers and flavorings (MORETO, 1999).Brazil is the second worldwide cookie producer followed by the United States that leads the ranking. In Brazil, there are 400 cookie industries and this sector registered in 2004 a total production of 1.080 tons. In 2007 this number increased to 1.131 tons, summing up an income of R$ 7.42 billion and a total export of more than US$ 91.6 million (SIMABESP, 2008). These numbers indicate that Brazilian cookies are competitive in the international market due to their quality and acceptance. The average consumption of cookies, per person, in Brazil, has grown in the last five years suggesting that these products present a demanding market (ALVES; GROSSMANN, 2002).Although many types of cookies and snacks have been developed over the last decades, few are gluten-free. Thus, the development of new products for celiacs, people with intolerance to gluten, and for those allergic to cow milk and to phenylketonurics and other ingredients has become necessary. ResumoO Brasil é o segundo maior produtor de biscoitos do mundo e possui muitas variedades no mercado, entretanto, poucos são destituídos de glúten. O objetivo deste trabalho foi formular dois biscoitos sem glúten: um de amendoim e outro de amêndoa adicionados com ferro e analisar suas propriedades físico-químicas e sensoriais. Os parâmetros físico-químicos avaliados foram: umidade, cor (L*, a*, b* e C*), cinzas, proteínas, lipídios, ferro, carboidratos (estimados por diferença) e atividade de água. A aceitação dos produtos foi testada por 115 provadores não treinados que utilizaram uma escala hedônica de cinco pontos. Os dados coletados foram submetidos aos testes de Levene, de ANOVA e de Tukey, que mostraram a diferença estatística (p < 0,05) em todos os atributos da composição centesimal, atividade de água e da cor dos biscoitos desenvolvidos. Os biscoitos de amendoim e de amêndoa apresentaram ferro em uma concentração que faz com que possam ser considerados fonte (pelo menos 15% IDR). Apresentam também índice de aceitação de 80% e 85%, respectivamente, conclu...

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Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten-free cookies

Granato¹,

Ellendersen²

2009

Ciênc. Tecnol. Aliment.

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“…However, when temperature reaches a high degree, sucrose begins to have a greater advantage as to the formation of HMF because it tends to be stable until the temperature increases to a high point, such as 300°C, at which complete hydrolysis of sucrose occurs. The fructose and glucose released during the hydrolysis of sucrose exhibit stronger activities than pre-existing hexoses in forming HMF (Ameur et al, 2007). The formation of fructofuranosyl cation from fructose was the first step in forming HMF (Roma´n-Leshkov et al, 2006).…”

Section: Intrinsic Factors Influencing Hmf Formationmentioning

confidence: 99%

Hydroxymethyl furfural in chinese herbal medicines: Its formation, presence, metabolism, bioactivities and implications

Gao¹,

Wen²,

Chen³

2015

Afr. J. Trad. Compl. Alt. Med.

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Background: Chinese herbal medicines (CHMs) must be processed before being prescribed to patients. During the processing, some CHMs became brown and as such 5-hydroxymethyl furfural (HMF) generated. Increasing attention is being paid to the safety and effectiveness of HMF. Methods: This paper summarized previous and recent reports on HMF formation, its presence in CHMs, its metabolism and bioactivities, together with its implications for CHMs. Results: HMF had been detected in 41 CHMs, and increased by about 12~1200 times after heat processing in some CHMs. Current data showed that HMF has limited genotoxicity but various bioactivities, such as anti-oxidative, anti-apoptotic, anti-inflammatory, anti-hypoxic, anti-microbial, and inhibiting sickling of red blood cells. Conclusion: Accumulation of HMF during heat processing of CHMs indicates that Maillard reaction and caramelization occurred. The other products of the two browning reactions deserve more attention in the following investigations on heat processed CHM.

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“…These compounds have been identified in a wide range of foods containing carbohydrates such as processed fruits (RadaMendoza, Sanz, Olano, & Villamiel, 2004), honey (Fallico, Zappala, Arena, & Verzera, 2004), milk (Morales & Jimenez-Perez, 2001), extruded cereals (Rufián-Henares, Delgado-Andrade, & ) (e.g. breakfast and infant cereals), crackers and bread (Ameur, Mathieu, Lalanne, Trystram, & Birlouez-Aragon, 2007;Soong, Tan, Leong, & Henry, 2014), but they can also occur directly by heating hexose. In general, HMF is known as one of the most common intermediate products of overprocessed foods (Akkan, Ozdemir, & Ekiz, 2001;Rada-Mendoza et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

“…The toxicological relevance of HMF is not yet fully understood as in vitro studies on genotoxicity and mutagenicity have given controversial results (Abraham et al, 2011). The most widely accepted methods for the quantification of furfurals in solid foods involve an aqueous extraction, followed by clarification either with Carrez solutions (Chavez-Servin et al, 2006;Delgado-Andrade, Rufian-Henares, & Morales, 2008;Oral, Dogan, Sarioglu, & Toker, 2012) or with trichloroacetic acid (Ameur et al, 2007), and sometimes combined with an hydrolysis method (Oral, Mortas, Dogan, Sarioglu, & Yazici, 2014) before HPLC-UV analysis. Besides these low molecular weight compounds, during the development of the Maillard reaction, fluorescent compounds and brown pigments are also formed (Matiacevich & Buera, 2006).…”

Section: Introductionmentioning

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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Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures

Cited by 133 publications

References 16 publications

Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten-free cookies

Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten-free cookies

Hydroxymethyl furfural in chinese herbal medicines: Its formation, presence, metabolism, bioactivities and implications

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

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