Unraveling the development of Maillard reaction indicators in popped cereal grains

Popped grains, subjected to high temperatures (180 to 310 °C), may undergo the Maillard reaction (MR). This study, for the first time, assessed MR indicators in popped sorghum and maize using two methods: traditional hot salt (310 °C) and the industrial hot air process (210 °C), at initial (furosine), intermediate (Hydroxymethylfurfural "HMF") and advanced stages (browning index), while monitoring changes in carbohydrates and color parameters (L*, a*, b*, ΔE). A browner color was observed in popped grains, with a higher ΔE in the hot salt treatments which showed the highest furosine (37.0 to 81.0 mg/100 g) and HMF (4.0 to 10.8 mg/100 g) contents. Both popping methods triggered the MR, with either the temperature difference and/or the salt potentially acting as catalysts. These findings highlight the importance of optimizing processing techniques and maximizing the potential contributions to food quality, paving an approach for higher-quality and healthier grain-based products.