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Abstract
The complex dependence of non-enzymatic browning development on processing conditions was analyzed in the production of maize snacks. The influence of the amount of water added to maize flour, toasting time, and toasting temperature on final water contents, HMF formation and CIELAB color parameters was evaluated by Response Surface Methodology. While L* values decreased continuously with increasing toasting temperature, the variables a* and b* showed [ver mas...]
dc.contributor.authorRolandelli, Guido
dc.contributor.authorFavre, Leonardo Cristian
dc.contributor.authorMshicileli, Ndumiso
dc.contributor.authorVhangani, Lusani Norah
dc.contributor.authorFarroni, Abel Eduardo
dc.contributor.authorVan Wyk, Jessy
dc.contributor.authorBuera, María del Pilar
dc.date.accessioned2021-05-12T11:23:09Z
dc.date.available2021-05-12T11:23:09Z
dc.date.issued2021-04-30
dc.identifier.issn0023-6438
dc.identifier.otherhttps://doi.org/10.1016/j.lwt.2021.111636
dc.identifier.urihttp://hdl.handle.net/20.500.12123/9329
dc.identifier.urihttps://www.sciencedirect.com/science/article/abs/pii/S0023643821007891
dc.description.abstractThe complex dependence of non-enzymatic browning development on processing conditions was analyzed in the production of maize snacks. The influence of the amount of water added to maize flour, toasting time, and toasting temperature on final water contents, HMF formation and CIELAB color parameters was evaluated by Response Surface Methodology. While L* values decreased continuously with increasing toasting temperature, the variables a* and b* showed maximum values at intermediate studied ranges of temperature and water contents, which is related to the complex interactions of the variables water content and temperature. The formation of HMF, as a marker of non-enzymatic browning reactions, was favored by low water contents and its concentration correlated with lower L* and b* but higher a* values. The optimum levels of toasting time, toasting temperature, and water addition for minimizing HMF concentration at which the snacks presented adequate color characteristics were determined. Finally, correlations between L*, b* and HMF were mathematically established to predict heat damage using these fast and non-destructive indicators to assure adequate processing and storage conditions.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherElsevier
dc.relationinfo:eu-repograntAgreement/INTA/2019-PD-E7-I152-001/2019-PD-E7-I152-001/AR./Alimentos nutracéuticos, funcionales o para regímenes especiales.
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceFood Science and Technology 147 : 111636. (2021).es_AR
dc.subjectMaizeeng
dc.subjectMaízes_AR
dc.subjectSnack Foodseng
dc.subjectSnackes_AR
dc.subjectMaillard Reactioneng
dc.subjectReacción de Maillardes_AR
dc.subjectHMFeng
dc.subjectColoureng
dc.subjectColores_AR
dc.subject.otherMaize Snackseng
dc.subject.otherSnacks de Maízes_AR
dc.subject.otherNon-enzymatic Browning Reactionseng
dc.subject.otherReacciones de Pardeamiento no Enzimáticases_AR
dc.subject.otherResponse Surface Methodologyeng
dc.subject.otherMetodología de Superficie de Respuestaes_AR
dc.subject.other5-Hydroxymethyl-2-furfuraleng
dc.subject.other5-Hidroximetil-2-furfurales_AR
dc.titleThe complex dependence of non-enzymatic browning development on processing conditions in maize snackses_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenInstituto de Investigación de Tecnología de Alimentoses_AR
dc.description.filFil: Rolandelli, Guido. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamentos de Industrias y Química Orgánica; Argentina.es_AR
dc.description.filFil: Rolandelli, Guido. CONICET – UBA. Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ); Argentina.es_AR
dc.description.filFil: Favre, Leonardo Cristian. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.es_AR
dc.description.filFil: Favre, Leonardo Cristian. CONICET – INTA. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS); Argentina.es_AR
dc.description.filFil: Favre, Leonardo Cristian. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamentos de Industrias y Química Orgánica; Argentina.es_AR
dc.description.filFil: Mshicileli, Ndumiso. Universidad de Tecnología de la Península del Cabo. Departamento de Ciencia y Tecnología de los Alimentos; Sudáfrica.es_AR
dc.description.filFil: Mshicileli, Ndumiso. Universidad de Tecnología de la Península del Cabo. Estación de tecnología agroalimentaria. Departamento de Ciencia y Tecnología de los Alimentos; Sudáfrica.es_AR
dc.description.filFil: Vhangani, Lusani Norah. Universidad de Tecnología de la Península del Cabo. Departamento de Ciencia y Tecnología de los Alimentos; Sudáfrica.es_AR
dc.description.filFil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino; Argentina.es_AR
dc.description.filFil: Van Wyk, Jessy. Universidad de Tecnología de la Península del Cabo (CPUT). Departamento de Ciencia y Tecnología de los Alimentos; Sudáfrica.es_AR
dc.description.filFil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamentos de Industrias y Química Orgánica; Argentina.es_AR
dc.description.filFil: Buera, María del Pilar. CONICET – UBA. Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ); Argentina.es_AR
dc.subtypecientifico


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