المؤلفون: CHEN, Peng, CHENG, Fang, WEI, Lin, WANG, Shuo, ZHANG, Zhiming, HANG, Fangxue, LI, Kai, XIE, Caifeng

المصدر: Food Science and Technology. January 2022 42

مصطلحات موضوعية: M-NCS, Maillard reaction, browning indicators, storage

الوصف: The effect of Maillard reaction browning factors on the color enhancement of membrane clarification non-centrifugal cane sugar (M-NCS) in storage was explored. During storage, the color of M-NCS gradually browned and blackened. pH, the contents of glucose, fructose, protein, total amino acids and 5-hydroxymethylfurfural (5-HMF) decreased significantly. Meanwhile, the moisture content, relative percentages of volatile Maillard reaction products (MRPs) and the content of 3-deoxyglucosone (3-DG) increased during storage. The sucrose content remained stable. Correlation analysis shows all browning factors were significantly correlated with color. Multivariate data analysis results demonstrated that the compound effects of volatile MRPs, 3-DG, pH, glucose and total amino acids led to the color change of stored M-NCS. The order of effect on the color change of stored M-NCS was volatile MRPs > 3-DG > pH > glucose > total amino acids.

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101204

المؤلفون: Peng CHEN, Fang CHENG, Lin WEI, Shuo WANG, Zhiming ZHANG, Fangxue HANG, Kai LI, Caifeng XIE

المصدر: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

مصطلحات موضوعية: Maillard reaction, storage, M-NCS, browning indicators, Food Science, Biotechnology

الوصف: The effect of Maillard reaction browning factors on the color enhancement of membrane clarification non-centrifugal cane sugar (M-NCS) in storage was explored. During storage, the color of M-NCS gradually browned and blackened. pH, the contents of glucose, fructose, protein, total amino acids and 5-hydroxymethylfurfural (5-HMF) decreased significantly. Meanwhile, the moisture content, relative percentages of volatile Maillard reaction products (MRPs) and the content of 3-deoxyglucosone (3-DG) increased during storage. The sucrose content remained stable. Correlation analysis shows all browning factors were significantly correlated with color. Multivariate data analysis results demonstrated that the compound effects of volatile MRPs, 3-DG, pH, glucose and total amino acids led to the color change of stored M-NCS. The order of effect on the color change of stored M-NCS was volatile MRPs > 3-DG > pH > glucose > total amino acids.

وصف الملف: text/html

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c27c41ca16debc1a5fda7d7df1b432c2
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101204

المؤلفون: Pierre Giampaoli, Barbara Rega, Mathilde Courel, Souad Fehaili

المساهمون: Génie industriel alimentaire (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM), Université Polytechnique Hauts-de-France (UPHF), ANR (the French National Research Agency) [ANR-06-PNRA-023], ME-NESR, Université de Valenciennes et du Hainaut-Cambrésis (UVHC)

المصدر: Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2010, 101 (3), pp.253-263. ⟨10.1016/j.jfoodeng.2010.07.003⟩

مصطلحات موضوعية: Convection, [SDV]Life Sciences [q-bio], Analytical chemistry, Heat transfer coefficient, WATER ACTIVITY, 01 natural sciences, PARAMETERS, 0404 agricultural biotechnology, food, Convective oven, Mass transfer, Maillard reactions, HEAT-TRANSFER, Thermal, HS-SPME, BREAD, OPTIMIZATION, Water content, Chemistry, 010401 analytical chemistry, Humidity, 04 agricultural and veterinary sciences, Sponge cake, Thermal homogeneity, 040401 food science, food.food, 0104 chemical sciences, Baked cereal products, MODEL, DOUGH, Volatile compounds, BROWNING INDICATORS, Internal heating, MAILLARD REACTION, Food Science

الوصف: An electric convective oven was conceived and equipped to allow monitoring thermal reactions during the baking of sponge cake. High total heat fluxes of between 6000 and 9000W m(-2) were recorded under baking temperatures of 140-200 degrees C. The mapping of thermal conditions indicated satisfactory thermal homogeneity, with average temperature variations of 5 degrees C and maximum relative variations of the convective heat transfer coefficient of 15% on the thermal domain investigated. Internal heat and mass transfers, the extent of thermal reactions within the sponge cake and repeatability of the baking operation were all characterized by experimental measurements. Some of the main operating variables were monitored in the cake (core and surface temperatures, moisture content, levels of chemical reactants and products) and others in the baking atmosphere (temperature, humidity and concentrations of volatile compounds). Specific non-disruptive sampling devices were designed to extract data from cakes and the oven atmosphere in order to follow the kinetics of thermal reactions during the baking operation. Three phases could be identified during baking, corresponding to the relative importance of conductive and evaporative internal heat transfer regimes and to macroscopic changes in the cake structure with formation of a crust. The progress of thermal reactions was monitored with satisfactory precision in both the cake and the baking vapors: relative standard deviations of 2% and 8.7% were obtained respectively for the water content and hydroxymethylfurfural (HMF) content of three replicates during a baking operation. (c) 2010 Elsevier Ltd. All rights reserved.

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd672edf98f8ab5ae16fca15dd2d7b03
https://hal.archives-ouvertes.fr/hal-01173792

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