Evolution of non-enzymatic browning during storage of infant rice cereal
Antonio Ramirez-Jimenez, Eduardo Guerra-Hernandez, and Belen Garcia-Villanova
Food Chemistry Volume 83, Issue 2 , November 2003, Pages 219-225
2003
บทคัดย่อ
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 °C for 1, 3, 6, or 12 months in air or nitrogen atmospheres. Samples were also stored at 25 or 55 °C under modified water activity (Aw =0.65) conditions for 1, 2, 3, or 4 weeks. Furosine, HMF and colour are useful indicators in accelerated storage (55 °C) under both normal and elevated Aw conditions. Colour is also useful for controlling storage at 25 and 32 °C. After 1 year of storage, there was a loss in available lysine of 7.14% at 32 °C and 24.5% at 55 °C. Under high Aw (0.65) conditions, this loss was 12.9% at 25 °C and 52.9% at 55 °C after 1 month of storage. Browning showed a slightly greater increase in nitrogen than in air atmosphere.