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

The aim of this work was to study colour and surface fluorescence development in relation to the chemical markers for the Maillard reaction at the cooking, flaking and toasting stages of cornflake production process. Colour was measured by a calibrated computer vision system. Surface fluorescence wa...

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Autores principales:	Farroni, A., Buera, M.D.P.
Formato:	JOUR
Materias:	Color Cornflakes Fluorescence Maillard reaction Microstructure Absorbances Chemical markers Computer vision system Hydroxymethylfurfural Microstructure effects Pigment concentration Production process Structural change Surface colours Amino acids Chemical reactions Computer vision Glycosylation Scanning electron microscopy 6 n carboxymethyllysine biological marker hydroxymethyl 2 furaldehyde proteinase unclassified drug article chemical structure colour and surface fluorescence cooking fluorescence glycation scanning electron microscopy surface property Food Handling Hydrolysis Maillard Reaction Zea mays
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_03088146_v135_n3_p1685_Farroni
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_03088146_v135_n3_p1685_Farroni
record_format	dspace
spelling	todo:paper_03088146_v135_n3_p1685_Farroni2023-10-03T15:22:54Z Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production Farroni, A. Buera, M.D.P. Color Cornflakes Fluorescence Maillard reaction Microstructure Absorbances Chemical markers Computer vision system Cornflakes Hydroxymethylfurfural Maillard reaction Microstructure effects Pigment concentration Production process Structural change Surface colours Amino acids Chemical reactions Color Computer vision Glycosylation Microstructure Scanning electron microscopy Fluorescence 6 n carboxymethyllysine biological marker hydroxymethyl 2 furaldehyde proteinase unclassified drug article chemical structure colour and surface fluorescence cooking fluorescence glycation scanning electron microscopy surface property Color Fluorescence Food Handling Hydrolysis Maillard Reaction Zea mays The aim of this work was to study colour and surface fluorescence development in relation to the chemical markers for the Maillard reaction at the cooking, flaking and toasting stages of cornflake production process. Colour was measured by a calibrated computer vision system. Surface fluorescence was measured on compressed samples. Aqueous extracted Maillard reaction markers (hydroxymethylfurfural, carboxymethyl-lysine, absorbance at 420 nm and total fluorescence) were measured on protease hydrolyzed samples. Sample microstructure was observed by scanning electron microscopy. During cooking the colour coordinates L and b decreased and a increased. After flaking, the samples appeared lighter, while the pigment concentration, fluorescence and hydroxymethylfurfural did not change. Toasting generated bubbles in the matrix and L apparently increased, although brown pigment concentration increased. Pigment concentration did not correlate with surface colour due to the destruction or generation of interfaces. Surface and microstructure effects can be avoided by milling and compressing the samples. © 2012 Elsevier Ltd. All rights reserved. Fil:Farroni, A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Buera, M.D.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_03088146_v135_n3_p1685_Farroni
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Color Cornflakes Fluorescence Maillard reaction Microstructure Absorbances Chemical markers Computer vision system Cornflakes Hydroxymethylfurfural Maillard reaction Microstructure effects Pigment concentration Production process Structural change Surface colours Amino acids Chemical reactions Color Computer vision Glycosylation Microstructure Scanning electron microscopy Fluorescence 6 n carboxymethyllysine biological marker hydroxymethyl 2 furaldehyde proteinase unclassified drug article chemical structure colour and surface fluorescence cooking fluorescence glycation scanning electron microscopy surface property Color Fluorescence Food Handling Hydrolysis Maillard Reaction Zea mays
spellingShingle	Color Cornflakes Fluorescence Maillard reaction Microstructure Absorbances Chemical markers Computer vision system Cornflakes Hydroxymethylfurfural Maillard reaction Microstructure effects Pigment concentration Production process Structural change Surface colours Amino acids Chemical reactions Color Computer vision Glycosylation Microstructure Scanning electron microscopy Fluorescence 6 n carboxymethyllysine biological marker hydroxymethyl 2 furaldehyde proteinase unclassified drug article chemical structure colour and surface fluorescence cooking fluorescence glycation scanning electron microscopy surface property Color Fluorescence Food Handling Hydrolysis Maillard Reaction Zea mays Farroni, A. Buera, M.D.P. Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
topic_facet	Color Cornflakes Fluorescence Maillard reaction Microstructure Absorbances Chemical markers Computer vision system Cornflakes Hydroxymethylfurfural Maillard reaction Microstructure effects Pigment concentration Production process Structural change Surface colours Amino acids Chemical reactions Color Computer vision Glycosylation Microstructure Scanning electron microscopy Fluorescence 6 n carboxymethyllysine biological marker hydroxymethyl 2 furaldehyde proteinase unclassified drug article chemical structure colour and surface fluorescence cooking fluorescence glycation scanning electron microscopy surface property Color Fluorescence Food Handling Hydrolysis Maillard Reaction Zea mays
description	The aim of this work was to study colour and surface fluorescence development in relation to the chemical markers for the Maillard reaction at the cooking, flaking and toasting stages of cornflake production process. Colour was measured by a calibrated computer vision system. Surface fluorescence was measured on compressed samples. Aqueous extracted Maillard reaction markers (hydroxymethylfurfural, carboxymethyl-lysine, absorbance at 420 nm and total fluorescence) were measured on protease hydrolyzed samples. Sample microstructure was observed by scanning electron microscopy. During cooking the colour coordinates L and b decreased and a increased. After flaking, the samples appeared lighter, while the pigment concentration, fluorescence and hydroxymethylfurfural did not change. Toasting generated bubbles in the matrix and L apparently increased, although brown pigment concentration increased. Pigment concentration did not correlate with surface colour due to the destruction or generation of interfaces. Surface and microstructure effects can be avoided by milling and compressing the samples. © 2012 Elsevier Ltd. All rights reserved.
format	JOUR
author	Farroni, A. Buera, M.D.P.
author_facet	Farroni, A. Buera, M.D.P.
author_sort	Farroni, A.
title	Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
title_short	Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
title_full	Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
title_fullStr	Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
title_full_unstemmed	Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
title_sort	colour and surface fluorescence development and their relationship with maillard reaction markers as influenced by structural changes during cornflakes production
url	http://hdl.handle.net/20.500.12110/paper_03088146_v135_n3_p1685_Farroni
work_keys_str_mv	AT farronia colourandsurfacefluorescencedevelopmentandtheirrelationshipwithmaillardreactionmarkersasinfluencedbystructuralchangesduringcornflakesproduction AT bueramdp colourandsurfacefluorescencedevelopmentandtheirrelationshipwithmaillardreactionmarkersasinfluencedbystructuralchangesduringcornflakesproduction
_version_	1782030475328487424

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

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