Reaction Chemistry of Lactose: Non-Enzymatic Degradation Pathways and Their Significance in Dairy Products

O’Brien, John

doi:10.1007/978-1-4757-4409-5_5

Cited by 24 publications

(19 citation statements)

References 170 publications

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“…However, Navajeevan and Rao (2005) observed an increase in browning index in retort sterilized kunda stored 37°and 55°C for about 3 weeks. The acidity development could be attributed to production of acids like formic, acetic, lactic and other organic acids and free fatty acids as reported by O'Brien (1997). Maillard reaction produces many organic acids, so that there is increase in acidity Srinivasan 1988, 1989).…”

Section: Effect Of Preservatives On Physico-chemical and Microbiologimentioning

confidence: 83%

Studies on the effect of preservatives on physico-chemical, microbiological and sensory quality of kunda

et al. 2012

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Kunda, an indigenous heat desiccated sweet product prepared from milk and added sugar, has a shelf-life of a few days under market conditions. In this study, effect of preservatives viz. potassium sorbate and nisin on the shelf-life of kunda stored at 30°and 5°C was investigated. During storage, several changes took place in physico-chemical and sensory characteristics, the changes being faster at 30°than at 5°C. There was little effect of preservatives per se on the quality of kunda, but changes were slower in kunda preserved with nisin. Kunda packaged in LDPE pouches or tin cans and stored at 30°and 5°C, irrespective of the presence or absence of preservatives, was stable for 42 and 90 days respectively. Increase in osmotic pressure due to high levels of sugar in kunda might be responsible for containing the growth of microbes in the product.

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Section: Effect Of Preservatives On Physico-chemical and Microbiologimentioning

confidence: 83%

Studies on the effect of preservatives on physico-chemical, microbiological and sensory quality of kunda

et al. 2012

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“…It can be seen that the titratable acidity of rava burfi increased at faster rate during storage period at room temperature as compared to refrigerated temperature. The acidity development could be attributed to production of acids like formic acid, acetic acid, lactic acids and other organic acids and FFA as reported by O' Brien (1997). Maillard reaction also produces many organic acids which are also responsible for increase in acidity (Goyal and Shrinivasan, 1988;.…”

Section: Resultsmentioning

confidence: 99%

Effect of storage on composition, physico-chemical, rheology, sensory and microbiological quality of Indian cookie Rava Burfi

Shrivas

Pinto

Patel

et al. 2018

JANS

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Abstract:In the present study, changes in compositional, physico-chemical, rheological, sensory and microbial properties (SPC, coliform count and yeast and mould count) of rava burfi packed in composite polyethylene terephthalate (PET)/low density polyethylene (LDPE) film was monitored during storage at room temperature (30± 2 °C) and refrigerated temperature (7±2 °C) on every 3 rd for room temperature and on every 7 th day for refrigerated temperature of storage till the products became unacceptable. All the changes related to composition, acidity, water activity, Free Fatty Acid (FFA), soluble nitrogen, 5-Hydroxy Methyl Furfural (HMF) and Thiobarbituric Acid (TBA), rheological, sensory and microbiological properties of rava burfi were found to be significantly (P<0.05) affected by storage period (i.e. 9 days at room temperature (30±2 °C) and 35 days at refrigerated (7±2°C) temperature). During storage period there was a decrease in moisture content (2.5 to 3.0%) and water activity and an increase in fat, protein, lactose, ash, added sugar, acidity, FFA, soluble nitrogen, TBA and HMF both at ambient (30±2 °C) as well as at refrigerated (7±2°C) temperature. Changes in rheological attributes at both ambient and refrigerated temperatures of storage indicated that there was an increase in hardness, gumminess, chewiness and adhesiveness whereas there was decrease in cohesiveness and springiness values. The sensory scores in terms of flavour, body and texture, colour and appearance and overall acceptability were found to be significantly (P<0.05) decrease with progressive increase in storage period. The shelf life of rava burfi was found to be 9 days at room temperature (30±2 °C) and 35 days at refrigerated (7±2°C) temperature.

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“…lysozyme, bovine serum albumin (BSA), soy) in the presence of low molecular weight reducing sugars, such as lactose, ribose, or xylose causes the formation of gels that show higher breaking strengths than comparable samples heated in the absence of reducing sugars Cabodevila et al, 1994;Easa et al, 1996a and1996b;Hill and Easa, 1998;Mitchell and Hill, 1995;Rich and Foegeding, 2000). The more reactive the reducing sugar, as classified by the Maillard reaction (Ames, 1992;Labuza and Baisier, 1992;Martins et al, 2001;O'Brien, 1997), the higher the gel strength but the darker the colour (Hill et al, 1992).…”

Section: Changes In Textural and Gelation Propertiesmentioning

confidence: 97%

“…Although still useful, a substantial amount of research has since been undertaken (for example Ames, 1992;Friedman, 1996;Glomb and Tschirnich, 2001;Huyghues-Despointes and Yaylayan, 1996;Labuza, 1994;Ledl, 1990;Ledl and Schleicher;1990;Namiki, 1988;O'Brien, 1997;Reihl et al, 2004;Tressl et al, 1995;Van Boekel and Brands, 1998;Weenen, 1998;Yaylayan, 1997) culminating in a revised version (Tressl et al, 1995) (Figure 1). …”

Section: Overview Of the Chemistry Of The Maillard Reactionmentioning

confidence: 99%

Creating Proteins with Novel Functionality via the Maillard Reaction: A Review

Oliver

Melton

Stanley

2006

Critical Reviews in Food Science and Nutrition

430

299

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Proteins are widely utilized to add functional properties, such as gelling and emulsification to foods. These attributes depend on a number of factors such as molecular structure of the protein, the pH, and the composition of its chemical environment. There is substantial evidence to suggest that the functional properties of food proteins can be further improved by derivatization. Covalent bonding of proteins to polysaccharides and smaller reducing sugars via the Maillard reaction has been shown to alter the functionality of proteins without requiring the addition of chemical reagents. Establishment of a technologically feasible method for preparing the conjugates and optimization of the processing conditions, however, is needed to promote their development as functional food ingredients. This paper provides a state-of-the-art contribution to the impact of the Maillard reaction on protein functionality. It presents a deeper understanding of the influence of processing conditions and reactant formulation on improving desirable properties of proteins. In particular attention is given to how potential improvements could be achieved in the emulsifying, textural, and solubility properties of proteins to add value to commodity food ingredients. Elements that are considered to be critical to the design of functional Maillard conjugates are highlighted and suggestions proposed to facilitate progress in this area.

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Reaction Chemistry of Lactose: Non-Enzymatic Degradation Pathways and Their Significance in Dairy Products

Cited by 24 publications

References 170 publications

Studies on the effect of preservatives on physico-chemical, microbiological and sensory quality of kunda

Studies on the effect of preservatives on physico-chemical, microbiological and sensory quality of kunda

Effect of storage on composition, physico-chemical, rheology, sensory and microbiological quality of Indian cookie Rava Burfi

Creating Proteins with Novel Functionality via the Maillard Reaction: A Review

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