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Browning indicators in model systems and baby cereals
P Fernández-Artigas1, E Guerra-Hernández, B García-Villanova
1Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, 18012 Granada, Spain.
Journal of Agricultural and Food Chemistry
|December 20, 1999
Summary
Heat processing, like toasting and drying, significantly increases hydroxymethylfurfural (HMF) and color changes in baby cereals. These compounds can also be present in added ingredients, impacting infant food quality.
Area of Science:
- Food Science
- Nutritional Chemistry
- Infant Nutrition
Background:
- Baby cereals are primary solid foods for infants (3-12 months).
- Traditional processing methods include toasting, hydrolysis, and drying.
- Understanding heat-induced changes is crucial for infant food safety.
Purpose of the Study:
- To evaluate heat effects on baby cereals during manufacture.
- To quantify changes in color and hydroxymethylfurfural (HMF) content.
- To assess the impact of processing and added ingredients on HMF formation.
Main Methods:
- Analysis of wheat, rice, oat, and mixed flour baby cereals.
- Color (DeltaE) and hydroxymethylfurfural (HMF) assays.
- Study of sugar-amino acid model systems under varying temperatures and moisture.
Main Results:
- Raw flours contained no detectable HMF.
- Toasting increased HMF by 1.1–4.53 mg/kg and color (DeltaE) by 2.51–9.34.
- Drying increased HMF by 1.14–19.60 mg/kg; high HMF correlated with added ingredients.
Conclusions:
- Processing methods like toasting and drying significantly impact baby cereal composition.
- HMF formation is temperature and moisture-dependent, exacerbated by added ingredients.
- Color and HMF levels serve as indicators of heat-induced changes in infant foods.