Study of the Maillard reaction in model systems under conditions related to the industrial process of pasta thermal VHT treatment
✍ Scribed by Sensidoni, Alessandro; Peressini, Donatella; Pollini, Claudio M
- Publisher
- John Wiley and Sons
- Year
- 1999
- Tongue
- English
- Weight
- 178 KB
- Volume
- 79
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Non-enzymatic browning (NEB) due to the Maillard reaction (MR) was studied in a closed starch/glucose/lysine model system (20 g kg-1 glucose, 10 g kg-1 lysine) in order to analyse conditions favouring reactivity during an industrial process of pasta VHT (very high temperature) thermal treatment. The closed model pastes gave data on the NEB progress during the pasta drying cycle as a function of temperature, time and water activity Indicators such as headspace optical (a w ). CO 2 , density and colour showed an increase of MR as the initial increased from 0.50 to 0.91. During the a w initial stages of drying, a combination of high temperatures and high led to the most likely condi-a w tions for NEB.