期刊
FOOD CHEMISTRY
卷 122, 期 1, 页码 145-153出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.02.031
关键词
Maillard reaction; Furosine; Hydroxymethylfurfural; Furfural; MRP intake; Cooked dishes
资金
- Consejeria de Innovacion, Ciencia y Empresa (junta de Andalucia)
Specific and non-specific Maillard reaction (MR) indices such as CIELab colour, browning measurement, furosine, hydroxymethylfurfural (HMF) and furfural, as well as the nutrient content, were analysed for commonly consumed dishes, to test the effects of different culinary treatment on dishes composed of the same ingredients. In addition, the consumption of early MR products (MRP), Amadori compounds, HMF and furfural from a normal serving of these dishes was calculated. As expected, recipes including frying, apart from their particular composition, led to significantly higher values of furosine and HMF, ranging from 4.40 to 175 and from 0.30 to 22.7 mg/kg, respectively; consequently they provided the highest levels of Amadori compounds and HMF intake (0.42-26.8 and 0.02-2.38 mg/serving, respectively). Even so, MRP intake/serving was not very high in comparison with levels reported in the bibliography on some individual foods typically studied in terms of MR development, suggesting that the culinary treatments used do not make a great contribution to the daily MRP consumption. (C) 2010 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据