Effect of Steam Baking on Acrylamide Formation and Browning Kinetics of Cookies

Isleroglu, Hilal; Kemerli, Tansel; Sakin-Yilmazer, Melike; Güven, Gönül; Özdestan, Özgül; Üren, Ali; Kaymak‐Ertekin, Figen

doi:10.1111/j.1750-3841.2012.02912.x

Cited by 42 publications

(30 citation statements)

References 35 publications

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“…As can be observed, BI indicated first-order kinetics, as also shown by other authors [31][32][33]. BI increased with heating time, showing higher values for higher lactose content.…”

Section: Maillard Reaction Kineticssupporting

confidence: 78%

Effects of cross-linking in nanostructure and physicochemical properties of fish gelatins for bio-applications

Etxabide

Urdanpilleta

Caba

2015

Reactive and Functional Polymers

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“…As can be observed, BI indicated first-order kinetics, as also shown by other authors [31][32][33]. BI increased with heating time, showing higher values for higher lactose content.…”

Section: Maillard Reaction Kineticssupporting

confidence: 78%

Effects of cross-linking in nanostructure and physicochemical properties of fish gelatins for bio-applications

Etxabide

Urdanpilleta

Caba

2015

Reactive and Functional Polymers

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“…The highest value of BI was noticed for biscuits prepared from buckwheat fl our fermented by L. plantarum IB and the lowest one for the control sample (27.7 and 21.8, respectively). The browning index could be used to quantify the color change attributed to caramelization and Maillard reactions [Isleroglu et al, 2012]. The cited authors found a positive correlation between the browning index and acrylamide formation in cookies baked in different types of oven and at different temperatures.…”

Section: Resultsmentioning

confidence: 95%

Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria

Wronkowska¹,

Jeliński²,

Majkowska³

et al. 2018

Pol. J. Food Nutr. Sci.

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The growth of lactic acid bacteria during liquid-state fermentation of buckwheat fl our and changes in pH during the process were analyzed. Eight strains of Lactobacillus were selected as the most active strains used to obtain new fermented fl ours. Physical properties of buckwheat water biscuits formulated from these fermented fl ours were studied.The hardness of freshly prepared biscuits was affected by the lactic acid bacteria applied, with its highest value noted for the water biscuits made of buckwheat fl our fermented by L. plantarum IB. Signifi cantly greater differences in hardness values of water biscuits were noted after 24 h storage. Moreover, water biscuits made of the fermented fl ours were lighter and had a higher browning index as compared to the control biscuits prepared from unfermented buckwheat fl our. The obtained results demonstrate the feasibility of selecting lactic acid bacteria for the fermentation of buckwheat fl our focusing on some physical properties of the water biscuits.

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“…Its reaction mechanism and degradation pathways have been illustrated by using multiresponse kinetic modelling (Martins and others ; Martins and Van Boekel ). In addition, acrylamide is known as an intermediate product rather than an end product in the Maillard reaction, the kinetics of acrylamide formation has also been investigated frequently via multiresponse kinetic modelling (Claeys and others ; Knol and others ; De Vleeschouwer and others ; Isleroglu and others ). Admittedly, the changes in N‐(1‐deoxy‐ d ‐fructos‐1‐yl)‐glycine and acrylamide formation can be predicted by multiresponse kinetic modelling and explained by the corresponding proposed reaction network.…”

Section: Introductionmentioning

confidence: 99%

Kinetic Study on Peptide‐Bound Pyrraline Formation and Elimination in the Maillard Reaction Using Single‐ and Multiple‐Response Models

Liang

et al. 2016

Journal of Food Science

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Pyrraline, an advanced glycation end product (AGE), is related to some chronic diseases and can be employed as an indicator for heat damage in food processing. In this study, the impact of changing the reactant concentration and ratio on the kinetic parameters describing peptide-bound pyrraline (pep-pyr) formation and elimination was evaluated in the Lys-Gly/glucose model systems, with microwave heating treatment ranging from 120 to 200 °C. The maximum pep-pyr concentration increased as follows: 200 °C ˂ 180 °C ˂ 160 °C ˂ 120 °C ˂ 140 °C. First, the pep-pyr formation and elimination was modeled by using a single-response modelling. The formation rate constant (k ) of pep-pyr was independent of the initial concentration of the reactants and ratios. However, the elimination rate constant of pep-pyr (k ) increased with increasing reactant concentrations. Second, a multiresponse modelling was performed to illustrate the pathways of pep-pyr formation and elimination. Two adapted models can fit to the experimental data with the goodness-of-fit ranging from 0.663 to 0.920. Glucose-to-fructose isomerization rather than glucose-to-mannose epimerization was detected in an equimolar model system and the model system with an excess of any of the reactants. The caramelization reaction was negligible in the equimolar systems and the model systems with an excess of peptide. The reaction rate constant of glucose-to-fructose isomerization was independent of the initial reactant ratios. It was more difficult for pep-pyr elimination in the model system with an excess of peptide than that in the other 2 model systems (the equimolar system and the system with an excess of glucose), whereas a reverse result in pep-pyr formation was obtained.

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Effect of Steam Baking on Acrylamide Formation and Browning Kinetics of Cookies

Cited by 42 publications

References 35 publications

Effects of cross-linking in nanostructure and physicochemical properties of fish gelatins for bio-applications

Effects of cross-linking in nanostructure and physicochemical properties of fish gelatins for bio-applications

Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria

Kinetic Study on Peptide‐Bound Pyrraline Formation and Elimination in the Maillard Reaction Using Single‐ and Multiple‐Response Models

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