Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile (PUC) , Box 306, 6904411 Santiago, Chile.
J Agric Food Chem. 2012 Oct 10;60(40):10162-9. doi: 10.1021/jf3022699. Epub 2012 Oct 1.
Furan, a potential carcinogen, has been detected in highly consumed starchy foods, such as bread and snacks; however, research on furan generation in these food matrixes has not been undertaken, thus far. The present study explored the effect of ascorbic acid addition and cooking methods (frying and baking) over furan occurrence and its relation with the non-enzymatic browning in a wheat flour starchy food model system. Results showed that furan generation significantly increased in the presence of ascorbic acid after 7 min of heating (p < 0.05). The strongest effect was observed for baked products. Additionally, the furan content in fried products increased with the increase of the oil uptake levels. As for Maillard reactions, in general, the furan level in all samples linearly correlated with their degree of non-enzymatic browning, represented by L* and a* color parameters (e.g., wheat flour baked samples showed a R(2) of 0.88 and 0.87 for L* and a*, respectively), when the sample moisture content decreased during heating.
糠醛是一种潜在的致癌物质，已在高消耗的淀粉类食品中被检测到，如面包和零食；然而，迄今为止，针对这些食品基质中糠醛生成的研究尚未开展。本研究探讨了抗坏血酸添加和烹饪方法（油炸和烘烤）对小麦粉淀粉类食品模型体系中糠醛生成及其与非酶褐变关系的影响。结果表明，加热 7 分钟后，抗坏血酸的存在会导致糠醛的生成显著增加（p<0.05）。在烘烤产品中观察到的效果最强。此外，油炸产品中的糠醛含量随油吸收水平的增加而增加。至于美拉德反应，总的来说，所有样品中的糠醛水平与非酶褐变程度（用 L和 a颜色参数表示）呈线性相关，当样品在加热过程中水分减少时，小麦粉烘烤样品的 L和 a分别呈现 0.88 和 0.87 的 R²值。
