artículo
Furan Occurrence in Starchy Food Model Systems Processed at High Temperatures: Effect of Ascorbic Acid and Heating Conditions
Fecha
2012Registro en:
10.1021/jf3022699
1520-5118
0021-8561
MEDLINE:22985355
WOS:000309566100029
Autor
Mariotti, Maria
Granby, Kit
Fromberg, Arvid
Risum, Jorgen
Agosin, Eduardo
Pedreschi, Franco
Institución
Resumen
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 mm 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 Mallard 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 R-2 of 0.88 and 0.87 for L* and a*, respectively), when the sample moisture content decreased during heating.