Analysis of heat-damage indices in breakfast cereals:: Influence of composition

被引：64

作者：

Rufián-Henares, JA ^{[1
]}

Delgado-Andrade, C ^{[1
]}

Morales, FJ ^{[1
]}

机构：

[1] CSIC, Inst Frio, E-28040 Madrid, Spain

来源：

JOURNAL OF CEREAL SCIENCE | 2006年 / 43卷 / 01期

关键词：

breakfast cereals; hydroxymethylfurfural; glucosylisomaltol; furfural;

D O I：

10.1016/j.jcs.2005.05.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

To evaluate heat damage caused by processing, the content of hydroxyimethylfurfural (HMF), furfural and glucosylisomaltol (GIM) in sixty commercial breakfast cereals was analysed by HPLC. The influence of different cereal compositions on HMF, furfural and GIM content and the correlation between the three indices was explored. Samples were grouped to perform the statistical comparisons between breakfast cereals made from different cereals, according to the presence of cocoa powder or honey, the percentage of dietary fibre and the consumer focus. A statistically significant effect of added-dietary fibre on the level of furfural present in the breakfast cereals and the existence of a significant relationship between HMF and GIM was found. Due to the exclusive origin of GIM from the Maillard reaction this compound is a suitable indicator for the extent of the treatments used by the breakfast cereal industry. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：63 / 69

页数：7

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