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Título: | Analysis of heat-damage indices in breakfast cereals: Influence of composition |
Autor: | Rufián Henares, J. A. CSIC ORCID; Delgado Andrade, Cristina CSIC ORCID ; Morales, F. J. CSIC ORCID | Fecha de publicación: | 2006 | Editor: | Academic Press | Citación: | Journal of Cereal Science 43: 63- 69 (2006) | Resumen: | To evaluate heat damage caused by processing, the content of hydroxylmethylfurfural (HMF), furfural and glucosylisomaltol (GIM) in sixty commercial breakfast cereals was analysed by HPLC. The influence of different cereal compositions on HMF, furfural and GIM content and the correlation between the three indices was explored. Samples were grouped to perform the statistical comparisons between breakfast cereals made from different cereals, according to the presence of cocoa powder or honey, the percentage of dietary fibre and the consumer focus. A statistically significant effect of added-dietary fibre on the level of furfural present in the breakfast cereals and the existence of a significant relationship between HMF and GIM was found. Due to the exclusive origin of GIM from the Maillard reaction this compound is a suitable indicator for the extent of the treatments used by the breakfast cereal industry. © 2005 Elsevier Ltd. All rights reserved. | URI: | http://hdl.handle.net/10261/77342 | DOI: | 10.1016/j.jcs.2005.05.001 | Identificadores: | doi: 10.1016/j.jcs.2005.05.001 issn: 0733-5210 |
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