Maillard Reaction Evaluation by Furosine Determination During Infant Cereal Processing |
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| Affiliation: | 1. Dipartimento di Scienze Biomediche per la Salute, Università degli Studi di Milano, LITA, via Fratelli Cervi 93, 20090 Segrate, Italy;2. Istituto di Scienze degli Alimenti e della Nutrizione, Facoltà di Scienze Agrarie, Alimentari e Ambientali, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy;3. Dipartimento di Scienze per gli Alimenti, la Nutrizione e l''Ambiente, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy;4. Centro Ricerca Metabolismi, IRCCS Policlinico San Donato, piazza E. Malan 1, 20097 San Donato Milanese, Italy |
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| Abstract: | The furosine content of infant cereals has been used to evaluate the thermal damage caused to those foods during their manufacture (toasting, amylolysis and drying steps). The mean furosine contents of raw and toasted flours were 13·7 and 13·8 mg/100 g of protein, respectively. The furosine content increased to 47·3 mg/100 g of protein after hydrolysis usingalpha-amylase. The amylolysis process raised the reducing sugar content from 0·5% for raw samples to 12·7%. The furosine content of infant cereals rose to average levels of 500 mg/100 g of protein after roller-drying. The infant cereals with the highest levels of reducing sugars, with or without soy flour, exhibited the highest furosine contents. Furosine is a useful indicator to evaluate the progress of the Maillard reaction during the amylolysis and roller-drying stages of infant cereals manufacture. |
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