Document Detail

Okara promoted acrylamide and carboxymethyl-lysine formation in bakery products.
MedLine Citation:
PMID:  22998601     Owner:  NLM     Status:  Publisher    
Soybean is widely used in bakery product because of technological advantages and recently, soybean-containing products are marketed as functional foods thanks to several health benefits. Okara is a soybean-based ingredient obtained after elimination of the water soluble component from ground soybeans. In this paper the effect of the okara addition to bakery products on the formation of some potentially harmful Maillard reaction products was evaluated. Cookies obtained by replacing 15% of wheat flour with okara showed a visible browning increase, and a more intense Maillard Reaction development as shown by higher concentration of 5-hydroxymethyl- 2-furaldehyde (HMF) (+100%), acrylamide (+60%) and carboxymethyllysine (CML) (+400%) respect to the control. This phenomenon could be related to the presence in okara of about 50% of insoluble dietary fiber: the fiber reduces water activity during cooking thus promoting Maillard Reaction. To confirm this hypothesis, cookies obtained by replacing 7% of wheat flour with three different types of dietary fiber (cellulose, chitosan and pea fiber) were prepared: these experimental biscuits showed higher Maillard reaction products concentration respect to the control and, in particular, HMF and CML values were directly related to the fiber water holding capacity (WHC). To extend the observation to the food market a sampling of soybean-containing commercial bakery products was analyzed comparing the concentrations of Maillard Reaction products with those of similar bakery products without soy. Soybean-containing samples showed higher concentration of acrylamide and CML than corresponding controls.
Mariantonella Palermo; Alberto Fiore; Vincenzo Fogliano
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-9-21
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:  2012-9-24     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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