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RESEARCH PRODUCT

Fluorescence and color as markers for the Maillard reaction in milk–cereal based infant foods during storage

Gonzalo ClementeAmparo AlegríaLourdes BoschRosaura Farré

subject

chemistry.chemical_classificationdigestive oral and skin physiologyFood preservationfood and beveragesFructoseGeneral MedicineFluorescenceAnalytical Chemistrychemistry.chemical_compoundMaillard reactionsymbols.namesakechemistrysymbolsMonosaccharideColor formationFood scienceFood Science

description

Abstract Free and total fluorescence compounds and color formation were measured in three different milk–cereal based infant foods stored at 25, 30 and 37 °C for 9 months to evaluate the advanced and final stages of the Maillard reaction. Milk–cereal infant foods containing honey (B) or fruits (C) had fluorescent values higher than sample (A) without them. This difference could be ascribed to the higher monosaccharide (fructose and/or glucose) content of (B) and (C), which could increase susceptibility to the Maillard reaction. However, for color increase (ΔE), no significant differences (p

yearjournalcountryeditionlanguage
2007-01-01Food Chemistry
https://doi.org/10.1016/j.foodchem.2007.02.016