Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/149351
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Effect of different flours on the formation of hydroxymethylfurfural, furfural, and dicarbonyl compounds in heated glucose/flour systems |
Autor: | Mesías, Marta CSIC ORCID ; Morales, F. J. CSIC ORCID | Fecha de publicación: | 16-feb-2017 | Editor: | Multidisciplinary Digital Publishing Institute | Citación: | Foods 6(2): 14 (2017) | Resumen: | Traditional cereal-based foods usually include wheat flour in their formulations; however, the search for new products with new ingredients providing different properties to foods is widely pursued by food companies. Replacement of wheat by other flours can modify both nutritional properties and organoleptic characteristics of the final baked food, but can also impact the formation of potentially harmful compounds. The effect of the type of flour on the formation of furfurals and dicarbonyl compounds was studied in a dough model system during baking that contains water or glucose in order to promote the Maillard reaction and caramelization. The formation of methylglyoxal and glyoxal was significantly reduced in spelt and teff formulations compared to wheat flour formulations, respectively. In contrast, samples formulated with oat, teff, and rye showed a significant increase in the levels of 3-deoxyglucosone. Similarly, spelt and teff formulations presented significantly higher concentrations of hydroxymethylfurfural, and spelt, teff, and rye presented higher concentrations of furfural. Therefore, the formation of process contaminants and undesirable compounds in new food products formulated with different flours replacing the traditional wheat flour should be considered carefully in terms of food safety. | Versión del editor: | https://doi.org/10.3390/foods6020014 | URI: | http://hdl.handle.net/10261/149351 | DOI: | 10.3390/foods6020014 | Identificadores: | doi: 10.3390/foods6020014 |
Aparece en las colecciones: | (ICTAN) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
foods-06-00014.pdf | 656 kB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
PubMed Central
Citations
7
checked on 25-abr-2024
SCOPUSTM
Citations
26
checked on 17-abr-2024
WEB OF SCIENCETM
Citations
22
checked on 29-feb-2024
Page view(s)
287
checked on 24-abr-2024
Download(s)
302
checked on 24-abr-2024