The complex dependence of non-enzymatic browning development on processing conditions in maize snacks

Rolandelli, Guido; Favre, Leonardo Cristian; Mshicileli, Ndumiso; Vhangani, Lusani Norah; Farroni, Abel Eduardo; Wyk, Jessy Van; Buera, María del Pilar

doi:10.1016/j.lwt.2021.111636

Cited by 7 publications

(3 citation statements)

References 32 publications

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“…The viscosity was significantly affected ( p < .05) by toasting temperature and time; decreasing over the toasting time, with a higher loss at 260°C (Figure 2a). This indicates that at higher temperature and toasting time greater starch dextrinization is caused (Rolandelli et al, 2021), inducing to higher rupture of starch structure, which decreases the viscosity (Neder‐Suárez et al, 2020). The latter can be observed in the micrographs of toasted blue maize, where a disruption of the starch granules and loss of their distribution and spherical form is shown with a greater effect at 260°C (Figure 2d), compared to unprocessed maize (Figure 2b).…”

Section: Resultsmentioning

confidence: 99%

Development of a blue maize pinole: Optimization of functional ingredients by a D‐optimal mixture design approach

Sánchez‐Madrigal

Quintero‐Ramos

Meléndez‐Pizarro

et al. 2022

Food Processing Preservation

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Maize (Zea mays L.) is consumed in various forms such as tortillas, tamales, chips, and snacks (Bello-Pérez et al., 2015;Chuck-Hernández et al., 2015). Diverse ethnic groups in regions of Mexico use it to produce fermented (Pozol, Atole agrio, Sendechó, Tesgüino, and Tejuino) and nonfermented beverages (atoles) (Carrera et al., 2015;Rubio-Castillo et al., 2021). Pinole, a type of atole prepared mainly from toasted and ground white maize, is consumed as a hot or cold drink after adding water or milk, and it is also used directly as a flour (Littaye, 2015). Pinole was a good source of energy in the traditional Aztec diet. It has been associated with good athletic performance (long-distance running) of the Tarahumara people (Littaye, 2015;Lozano-Aguilar et al., 2008). Some nutritional, physicochemical, structural, and functional characteristics of pinole may be due to the toasting of maize. This process is used to improve and to modify some physicochemical characteristics (color, flavor, rheological, among others) and at the same time contribute to subsequent treatments, during processing and cooking of foods. However, the beneficial

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Section: Resultsmentioning

confidence: 99%

Development of a blue maize pinole: Optimization of functional ingredients by a D‐optimal mixture design approach

Sánchez‐Madrigal

Quintero‐Ramos

Meléndez‐Pizarro

et al. 2022

Food Processing Preservation

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“…Also, the dissociation of complexes between phenolic compounds and carotenoids with proteins, as previously discussed, may explain these results. Simultaneously, the generation of antioxidant products through Maillard reaction (Rolandelli et al, 2021a) during the thermal treatment may have also favoured the increment of DPPH• and FRAP results.…”

Section: Antioxidant Propertiesmentioning

confidence: 99%

Physicochemical transformations of corn‐based snacks with underexploited grains addition during storage: multi‐analytical assessment

Rolandelli

Farroni²,

Buera

2022

Int J of Food Sci Tech

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Summary Corn‐based snacks were prepared with the addition of 25% of millet, sorghum, quinoa, and canary seed flours, which are scarcely used grains for human food and can grow in low‐fertility soils. Guggenheim‐Anderson‐de Boer (GAB) and D'arcy & Watt (GDW) sorption models provided information regarding water‐solids interactions and microstructural arrangements. After storage for 2, 4, and 6 months, several physicochemical properties of snacks were measured and compared with freshly prepared products and raw blends. Addition of quinoa and canary seed flours doubled phenolics content and antioxidant properties. Lipids oxidation kinetics was associated with water sorption, antioxidant properties, and carotenoids and phenolics stability. Starch gelatinisation and protein transformations were assessed through FTIR. Protein denaturation after thermal treatment reduced intermolecular associations with carotenoids and phenolic compounds, which enhanced their functionality as antioxidants. Addition of quinoa and canary seed flours showed promising results for the development of innovative snacks with improved functional properties.

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“…Te occurrence and degree of nonenzymatic browning is highly dependent on the amount and type of substrate available (sugars and proteins) and moisture content as well as time-temperature combinations of the heat treatment [6]. Te use of high temperature treatment for extended periods increases the degree of nonenzymatic browning by reducing the moisture content [73]. Te degree of Maillard browning is also infuenced by both the amount and types of reducing sugars and amino acids available for reaction [74].…”

Section: Factors Influencing Nonenzymatic Browningmentioning

confidence: 99%

Nonenzymatic Browning and Antioxidant Properties of Thermally Treated Cereal Grains and End Products

Schutte,

Hayward,

Manley

2024

Journal of Food Biochemistry

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Thermal treatment can be applied to cereal grains as a pretreatment or processing step in the form of either hydrothermal or dry thermal treatment. These heat treatments result in the occurrence of nonenzymatic browning reactions by means of the Maillard reaction and caramelisation. Nonenzymatic browning is influenced by the type and concentration of sugars and proteins, and the presence of bran. Aside from increasing nonenzymatic browning, thermal treatment increases the antioxidant capacity of cereals and baked goods through the release of bound phenolics. The degree of nonenzymatic browning and antioxidant content in cereal-based products depend on the thermal treatment intensity. Some studies found a decrease in total phenolic content after thermal treatment, due to loss of thermally labile compounds. High-intensity treatment has been shown to produce 5-hydroxymethylfurfural (HMF), furfural, and potentially carcinogenic acrylamide. Acrylamide formation can be mitigated by altering the ingredient composition and the degree of thermal treatment. This review discusses the chemistry of nonenzymatic browning reactions, factors influencing the degree of these reactions, and mitigation strategies for acrylamide. An overview of the effect of dry thermal treatment on nonenzymatic browning and antioxidants in wheat and wheat-based products as well as other cereals is provided. Before concluding with perspectives, a discussion of the relationship between nonenzymatic browning and antioxidant properties is presented. This review of the published literature was conducted using two electronic databases and varying combinations of search terms related to the scope of the review.

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The complex dependence of non-enzymatic browning development on processing conditions in maize snacks

Cited by 7 publications

References 32 publications

Development of a blue maize pinole: Optimization of functional ingredients by a D‐optimal mixture design approach

Development of a blue maize pinole: Optimization of functional ingredients by a D‐optimal mixture design approach

Physicochemical transformations of corn‐based snacks with underexploited grains addition during storage: multi‐analytical assessment

Nonenzymatic Browning and Antioxidant Properties of Thermally Treated Cereal Grains and End Products

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