Maltulose and furosine as indicators of quality of pasta products

Maltulose, an isomer of maltose, is detected for the first time in dried pasta samples. Variable amounts of this compound were observed in dried macaroni, noodle, spaghetti and vermicelli; however, fresh pasta samples had no maltulose content. These results could indicate that maltulose is formed during drying processes of pasta elaboration. Variations of maltulose in dried pasta samples (between 0 and 36.9 mg/100 g dry matter) could be due to the different conditions (time and temperature) applied during the drying process. Furosine contents of these samples were also determined. High values of furosine and maltulose in samples may be attributable to very high temperature processes (VHT-ST), whereas low values of furosine and absence of maltulose may indicate that samples were submitted to long processes at low temperatures (LT-LT). Low values of maltulose and high contents of furosine may correspond to low temperature treatments, followed by short time high temperature processes (HT-ST). (C) 2004 Elsevier Ltd. All rights reserved.