Study on nonenzymatic browning in cookies, crackers and breakfast cereals by maltulose and furosine determination

Nonenzymatic browning development has been investigated in commercial cookies, crackers and breakfast cereals by determination of maltulose and furosine. In addition, maltose, lactose, lactulose, fructose, glucose and 2-furoylmethyl-GABA were also determined in the samples studied. Maltulose and furosine were present in all samples of cookies, crackers and breakfast cereals. Differences found among samples may be attributed to variations in composition and processing conditions. The maltose/maltulose ratio showed a wide range in the samples studied and could probably be attributed to differences in heating intensity during processing. Thus, maltose/maltulose ratio might serve as indicator of the heat load during manufacture. Furosine and 2-furoylmethyl-GABA may arise from Maillard reactions in some of the ingredients before manufacture of the cereal products: this appears to be a major drawback for the use of these compounds as suitable indicators to differentiate between commercial cereal products. However, in the cereal industry, where exact ingredient composition is known, measurement of the maltulose and furosine formed might be used as indicators to monitor processing conditions during the manufacture of cereal products. (C) 2003 Elsevier Ltd. All rights reserved.