Dynamics of 5-hydroxymethylfurfural formation in shortbreads during thermal processing

Kowalski, S.; Łukasiewicz, Marcin; Juszczak, Lesław; Kutyła-Kupidura, Edyta M.

doi:10.17221/87/2012-cjfs

Cited by 8 publications

(10 citation statements)

References 43 publications

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“…This could be related also to the high amount of HMF detected in these samples. A significant (negative) correlation between L* and HMF was previously reported by Kowalski et al (2013).…”

Section: Resultssupporting

confidence: 66%

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Toasting Time and Cooking Formulation Affect Browning Reaction Products Development in Corn Flakes

et al. 2017

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Cereal Chem. 94(3):380-384During 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 (a w ) 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 5-hydroxymethylfurfural 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.

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“…This could be related also to the high amount of HMF detected in these samples. A significant (negative) correlation between L* and HMF was previously reported by Kowalski et al (2013).…”

Section: Resultssupporting

confidence: 66%

“…A significant (negative) correlation between L* and HMF was previously reported by Kowalski et al (2013). In general, it was possible to visually observe that, for the formulations containing all ingredients, toasting times higher than 1.5 min promoted browning, generating a dark color that could be unacceptable to a consumer.…”

Section: Resultssupporting

confidence: 63%

Toasting Time and Cooking Formulation Affect Browning Reaction Products Development in Corn Flakes

et al. 2017

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“…Except control where hexoses could be formed from sucrose, on baking other biscuits only residual amount of glucose could be split from polysaccharides. Indeed as observed by Kowalski et al (2013), the level of HMF increased with baking temperature.…”

Section: Resultsmentioning

confidence: 60%

“…The content of 5-hydroxymethylfurfural (HMF) was estimated according to Ameur et al (2006) as modified by Kowalski et al (2013). High-performance liquid chromatography (Knauer, Berlin, Germany) was equipped with spectrophotometric detector and RP-18 Lichrosphere (250 × 4 mm, filled with 10 μm particles) (Knauer) column.…”

Section: Content Of 5-hydroxymethylfurfuralmentioning

confidence: 99%

Properties of Sugar‐Free Cookies with Xylitol, Sucralose, Acesulfame K and Their Blends

Kutyła-Kupidura

Sikora

Krystyjan

et al. 2015

J Food Process Engineering

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Recipes were designed for cookies with sucrose substituted with alternative sweeteners such as xylitol, sucralose and acesulfame K applied either separately or in blends. Rheological and textural properties of resulting doughs were examined. Sensory and textural parameters of cookies were compared with control samples sweetened with sucrose. Viscoelastic properties of the products containing blends of xylitol (X) with acesulfame K (A) (X25A75) and X with sucralose (S) (X50S50) most closely resembled those found for control sample. Doughs sweetened with blends dominated by xylitol had properties best resembling those for control dough. Hardness of baked cookies best resembled that of control when they contained either acesulfame K as the sole additive or a blend of xylitol with sucralose (X50S50). According to the sensory analyses, cookies sweetened with sucrose received the highest score (4.38 points), whereas those sweetened with a blend of xylitol and acesulfame K (X75A25, X50A50) received 3.47 and 3.30 points, respectively. PRACTICAL APPLICATIONSThe study offers the sugar-free cookies sweetened either with xylitol or with a blend of xylitol and acesulfame K (X75A25, X50A50), which enjoyed with an appreciation of the sensory panel. The sugar-free cookies elaborated in the presented study could be useful for people suffering from type 2 diabetes as well as for people with obesity. These are mostly diseases of civilization and people suffering from them have limited possibilities of sweet snack consumption. An application of technology, which uses alternative sweeteners, could be an excellent addition to their diet in sweet snacks.

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“…Analysis of HMF was carried out in the crust of bake rolls because only the external layer of bread is exposed to high temperatures (Kowalski, Lukasiewicz, Duda‐Chodak, & Zięc, ). As it was found in kinetic studies, HMF begins to form intensively after water evaporation from external layer of baked products (Kowalski, Lukasiewicz, Juszczak, & Kutyla‐Kupidura, ). These observations are confirmed by the obtained results.…”

Section: Resultsmentioning

confidence: 76%

The impact of postponed bread baking technology on the quality properties of Kaiser rolls and in vitro starch digestibility

Mikulec

Kowalski

Łukasiewicz

2017

J Food Process Engineering

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The article presents the results of sensory and textural properties, volume, moisture, and porosity of the crumb, as well as in vitro digestibility of the starch, of the Kaiser rolls baked using traditional and deferred baking methods, particularly using the method of stopping or slowing down the fermentation process. The frozen Kaiser rolls were characterized by the highest total baking loss, and thus the smallest overbake, whereas the standard ones were characterized by the lowest total baking loss. Kaiser rolls baked from frozen dough were characterized by the highest content of resistant starch (16.4 ± 0.3 g/100 g). In contrast, products obtained via initial prebaking were characterized by the highest contribution of rapid digestible starch (38.2 ± 1.8 g/100 g). Prebaking also influenced on the highest 5‐hydroxymethylfurfural formation (44.04 ± 0.71 mg/kg) in opposite to Kaiser rolls obtained from frozen dough (5.10 ± 0.37 mg/kg). Practical applications This work consists of a study of the Kaiser rolls baked using traditional and postponed baking methods such as freezing raw chunks of dough (frozen), freezing prebaked chunks (prebaked), and stopping the fermentation process in temperatures above 0 °C (postponed method). Comparison of sensory and textural properties, volume, moisture, and porosity of the crumb and in vitro starch digestibility of the Kaiser rolls baked using traditional and deferred baking method gives possibility to compare quality features of bakery products obtained with different baking technology. The results will be used to assess production methods of Kaiser rolls, both in terms of consumer acceptance and their beneficial impact on the human body.

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Dynamics of 5-hydroxymethylfurfural formation in shortbreads during thermal processing

Cited by 8 publications

References 43 publications

Toasting Time and Cooking Formulation Affect Browning Reaction Products Development in Corn Flakes

Toasting Time and Cooking Formulation Affect Browning Reaction Products Development in Corn Flakes

Properties of Sugar‐Free Cookies with Xylitol, Sucralose, Acesulfame K and Their Blends

The impact of postponed bread baking technology on the quality properties of Kaiser rolls and in vitro starch digestibility

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