Evolution of non-enzymatic browning during storage of infant rice cereal

Non-enzymatic browning, during the storage of infant rice cereals, was assessed by determinations of furosine, hydroxymethylfurfural (HMF), colour, and available lysine. Cereal samples were stored at 32 or 55 degreesC for 1, 3, 6, or 12 months in air or nitrogen atmospheres. Samples were also stored at 25 or 55 degreesC under modified water activity (A(w) = 0.65) conditions for 1, 2, 3, or 4 weeks. Furosine, HMF and colour are useful indicators in accelerated storage (55 degreesC) under both normal and elevated A(w) conditions. Colour is also useful for controlling storage at 25 and 32 degreesC. After 1 year of storage, there was a loss in available lysine of 7.14% at 32 degreesC and 24.5% at 55 degreesC. Under high A(w) (0.65) conditions, this loss was 12.9% at 25 degreesC and 52.9% at 55 degreesC after 1 month of storage. Browning showed a slightly greater increase in nitrogen than in air atmosphere. (C) 2003 Elsevier Ltd. All rights reserved.