Dynamics of 5-hydroxymethylfurfural formation in shortbreads during thermal processing

Stanisław Kowalski , Marcin Łukasiewicz , Lesław Juszczak , Edyta Maja Kutyła-Kupidura

Abstract

The analysis was carried out of 5-hydroxymethyl-2-furfural (HMF) formation during the baking of shortbreads. The investigation was done on three types of shortbread in which sucrose, glucose, or fructose were used as sweeteners. In all the samples the concentration of sugar was 20% (w/w). The cookies were baked in a laboratory oven at temperatures of 200, 215, 230, and 245°C. The samples for the HMF determination were taken at intervals from 5 to 18 min depending on the baking temperature. It was found that HMF formation can be described by exponential equation. The HMF formation was correlated with the colour changes of the cakes determined according to CIELab system. Different parameters of colour were investigated, however, only in the case of brightness difference may the correlation be treated as statistically important.
Author Stanisław Kowalski (FoFT / DoToC)
Stanisław Kowalski,,
- Department of Technology of Carbohydrates
, Marcin Łukasiewicz (FoFT / DoToC)
Marcin Łukasiewicz,,
- Department of Technology of Carbohydrates
, Lesław Juszczak (FoFT / DoAaEFQ)
Lesław Juszczak,,
- Department of Analysis and Evaluation Food Quality
, Edyta Maja Kutyła-Kupidura (FoFT / DoToC)
Edyta Maja Kutyła-Kupidura,,
- Department of Technology of Carbohydrates
Journal seriesCzech Journal of Food Sciences, ISSN 1212-1800, (A 20 pkt)
Issue year2013
Vol31
No1
Pages33-42
Publication size in sheets0.5
Keywords in EnglishHMF, sweeteners, cookies, colour changes
URL http://www.agriculturejournals.cz/publicFiles/82321.pdf
Internal identifierWTŻ/P/43/2013; WTŻ/4/10
Languageen angielski
Score (nominal)20
ScoreMinisterial score = 20.0, 17-06-2019, ArticleFromJournal
Ministerial score (2013-2016) = 20.0, 17-06-2019, ArticleFromJournal
Publication indicators WoS Citations = 5
Citation count*3 (2016-03-31)
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