Document Detail


FURAN OCCURRENCE IN STARCHY FOOD MODEL SYSTEMS PROCESSED AT HIGH TEMPERATURES: EFFECT OF ASCORBIC ACID AND HEATING CONDITIONS.
MedLine Citation:
PMID:  22985355     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
Furan, a potential carcinogen, has been detected in highly consumed starchy foods such as bread and snacks; however, research on furan generation in these food matrixes has not been undertaken, so far. The present study explored the effect of ascorbic acid addition and cooking methods (frying and baking) over furan occurrence and its relation with the non-enzymatic browning in wheat flour, starchy food model system. Results showed that furan generation significantly increased in the presence of ascorbic acid after 7 min heating (P <0.05). The strongest effect was observed for baked products. Additionally, furan content in fried products increased as oil uptake levels did. As for Maillard reactions in general, furan level in all samples linearly correlated with their degree of non-enzymatic browning, represented by L* and a* color parameters (e.g. wheat flour baked samples showed a R2 of 0.88 and 0.87 for L* and a*, respectively) when the sample moisture content decreased during heating.
Authors:
María Salomé Mariotti; Kit Granby; Arvid Frombeg; Jørgen Risum; Eduardo Agosin; Franco Pedreschi
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-9-17
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2012 Sep 
Date Detail:
Created Date:  2012-9-18     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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