Dynamics of 5-hydroxymethylfurfural formation in shortbreads during thermal processing
Stanisław Kowalski , Marcin Łukasiewicz , Lesław Juszczak , Edyta Maja Kutyła-Kupidura
AbstractThe 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 245Â°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.
|Journal series||Czech Journal of Food Sciences, ISSN 1212-1800, (A 20 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||HMF, sweeteners, cookies, colour changes|
|Internal identifier||WTŻ/P/43/2013; WTŻ/4/10|
|Score|| = 20.0, 17-06-2019, ArticleFromJournal|
= 20.0, 17-06-2019, ArticleFromJournal
|Publication indicators||= 5|
|Citation count*||3 (2016-03-31)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.