TY - JOUR
T1 - Furan occurrence in starchy food model systems processed at high temperatures
T2 - Effect of ascorbic acid and heating conditions
AU - Mariotti, María
AU - Granby, Kit
AU - Fromberg, Arvid
AU - Risum, Jørgen
AU - Agosin, Eduardo
AU - Pedreschi, Franco
PY - 2012/10/10
Y1 - 2012/10/10
N2 - Furan, a potential carcinogen, has been detected in highly consumed starchy foods, such as bread and snacks; however, research on furan generation in these food matrixes has not been undertaken, thus far. The present study explored the effect of ascorbic acid addition and cooking methods (frying and baking) over furan occurrence and its relation with the non-enzymatic browning in a wheat flour starchy food model system. Results showed that furan generation significantly increased in the presence of ascorbic acid after 7 min of heating (p < 0.05). The strongest effect was observed for baked products. Additionally, the furan content in fried products increased with the increase of the oil uptake levels. As for Maillard reactions, in general, the furan level in all samples linearly correlated with their degree of non-enzymatic browning, represented by L* and a* color parameters (e.g., wheat flour baked samples showed a R2 of 0.88 and 0.87 for L* and a*, respectively), when the sample moisture content decreased during heating.
AB - Furan, a potential carcinogen, has been detected in highly consumed starchy foods, such as bread and snacks; however, research on furan generation in these food matrixes has not been undertaken, thus far. The present study explored the effect of ascorbic acid addition and cooking methods (frying and baking) over furan occurrence and its relation with the non-enzymatic browning in a wheat flour starchy food model system. Results showed that furan generation significantly increased in the presence of ascorbic acid after 7 min of heating (p < 0.05). The strongest effect was observed for baked products. Additionally, the furan content in fried products increased with the increase of the oil uptake levels. As for Maillard reactions, in general, the furan level in all samples linearly correlated with their degree of non-enzymatic browning, represented by L* and a* color parameters (e.g., wheat flour baked samples showed a R2 of 0.88 and 0.87 for L* and a*, respectively), when the sample moisture content decreased during heating.
KW - ascorbic acid
KW - Furan
KW - moisture
KW - non-enzymatic browning
KW - oil uptake
KW - starchy food model system
UR - http://www.scopus.com/inward/record.url?scp=84867345604&partnerID=8YFLogxK
U2 - 10.1021/jf3022699
DO - 10.1021/jf3022699
M3 - Artículo
C2 - 22985355
AN - SCOPUS:84867345604
SN - 0021-8561
VL - 60
SP - 10162
EP - 10169
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 40
ER -