Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production

► Maillard indicators development occurred mainly in the cooking step. ► During the toasting step the Maillard progress was mainly evidenced by HMF. ► Surface colour was affected by pigment development and by microstructural changes. ► Surface and microstructure effects can be avoided by milling and compressing the samples.