Isolation of Reaction Products Resulting from Heat-Induced Degradation of Inulin

Trabs, Kathrin; Kasprick, N; Henle, Thomas

doi:10.17221/921-cjfs

Cited by 2 publications

(2 citation statements)

References 5 publications

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“…However, fructose is not the final thermal decomposition product of inulin during roasting, as it continues to break down to generate other substances. A considerable number of previous studies that used inulin, fructose, and amino acids as reactants in the roasting process exist. ,,− In the present study, the products DFA I − and NF were also identified in roasted chicory root. This result demonstrated that, different from studies that were focused on a limited number of simple components, the formation of DFA I and NF was the dominant thermal reaction during the roasting process of chicory root.…”

Section: Discussionsupporting

confidence: 52%

Use of NMR-Based Metabolomics To Chemically Characterize the Roasting Process of Chicory Root

Wei

Furihata

Zhang

et al. 2016

J. Agric. Food Chem.

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Roasted chicory root (Cichorium intybus) has been widely accepted as the most important coffee substitute. In this study, a nuclear magnetic resonance (NMR)-based comprehensive analysis was performed to monitor the substantial changes in the composition of chicory root during the roasting process. A detailed signal assignment of dried raw and roasted chicory roots was carried out using H,C, H-H DQF-COSY, H-C edited-HSQC, H-C CT-HMBC, and H-C HSQC-TOCSY NMR spectra. On the basis of the signal assignments, 36 NMR-visible components were monitored simultaneously during roasting. Inulins, sucrose, and most of the amino acids were largely degraded during the roasting process, whereas monosaccharides decreased at the beginning and then increased until the dark roasting stage. Acetamide, 5-hydroxymethylfurfural, di-d-fructose dianhydride, and norfuraneol were newly formed during roasting. Furthermore, a principal component analysis score plot indicated that similar chemical composition profiles could be achieved by roasting the chicory root either at a higher firepower for a shorter time or at a lower firepower for a longer time.

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Section: Discussionsupporting

confidence: 52%

Use of NMR-Based Metabolomics To Chemically Characterize the Roasting Process of Chicory Root

Wei

Furihata

Zhang

et al. 2016

J. Agric. Food Chem.

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“…Therefore, it can be concluded that pectin gels are more effective in binding water and are more stable to high temperatures, in contrary to inulin. Inulin is composed with long fructose chains, which during thermal treatment are readily decomposed to new products, mainly fructose and di-D-fructose dianhydrides [ 22 , 23 ]. This process accelerates the non-enzymatic browning of dough leading to the formation of Maillard compounds [ 24 , 25 ].…”

Section: Resultsmentioning

confidence: 99%

Carbohydrate-Based Fat Mimetics Can Affect the Levels of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Shortbread Biscuits

Sadowska-Rociek

Cieśłik

2019

Plant Foods Hum Nutr

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Shortbread biscuits have become one of the most desirable snacks in all population groups but due to its high fat content it is searching for new solutions of fat reduction such as the use of carbohydrate-based fat mimetics. However, the thermal processing of food containing lipids in the presence of certain carbohydrates can contribute to the formation of toxic compounds or alter its levels. Therefore, the aim of the study was to evaluate the use of inulin and pectin gels as partial fat replacers (10–40%) in classical shortbread biscuits in a view of the changes of 3-monochloropropane-1,2-diol ester (3-MCPDE) and glycidyl ester (GE) levels after baking, and also after a two-months storage. The experiment showed that the amount of inulin gel higher than 10% promoted the endogenous formation of 3-MCPDE probably due to the higher amount of Maillard products formed in the biscuits, but after two months the levels decreased and were comparable with those transferred from shortening. Pectin did not demonstrate such phenomenon, owing to the presence of bound water in gel. Glycidyl esters were partially decomposed during baking and also during storage, particularly in the samples with the addition of pectin gel, which presumably caused by low stability of GE under acidic conditions resulting from the occurrence of galacturonic acid in pectin. Electronic supplementary material The online version of this article (10.1007/s11130-019-00723-z) contains supplementary material, which is available to authorized users.

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Isolation of Reaction Products Resulting from Heat-Induced Degradation of Inulin

Cited by 2 publications

References 5 publications

Use of NMR-Based Metabolomics To Chemically Characterize the Roasting Process of Chicory Root

Use of NMR-Based Metabolomics To Chemically Characterize the Roasting Process of Chicory Root

Carbohydrate-Based Fat Mimetics Can Affect the Levels of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Shortbread Biscuits

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