کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4516880 1322379 2006 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Analysis of heat-damage indices in breakfast cereals: Influence of composition
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
Analysis of heat-damage indices in breakfast cereals: Influence of composition
چکیده انگلیسی

To evaluate heat damage caused by processing, the content of hydroxylmethylfurfural (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.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 43, Issue 1, January 2006, Pages 63–69
نویسندگان
, , ,