UMR Ingénierie Procédés Aliments, AgroParisTech, Inra, Université Paris-Saclay, 91300 Massy, France.
UMR Ingénierie Procédés Aliments, AgroParisTech, Inra, Université Paris-Saclay, 91300 Massy, France.
Food Chem. 2019 Jul 1;285:94-103. doi: 10.1016/j.foodchem.2019.01.118. Epub 2019 Jan 26.
This work highlights the importance of considering reactivity into the quality-driven design of heat-treated foods, which should cover the mitigation of process-induced contaminants and the improvement of the sensory properties of the foodstuff. The joint effects of formulation and baking conditions on reactivity and several quality aspects (i.e. volatile generation, physical properties, sensory and consumer tests), followed by product optimization (i.e. consumer liking and furan mitigation) were studied. While key markers are affected by all factors and their interactions, the effect of sugar and whole egg are the clearest. Furan would be predominantly generated from glucose via caramelization and/or Maillard reaction, whereas the formation of Strecker aldehydes and lipid oxidation products would be favoured by precursors in whole egg. Formulations with a low glucose content, baked at low temperatures/short times lead to optimal products. Egg-based ingredient content may be set according to preference or by applying different optimization approaches.
这项工作强调了在热处理食品的质量驱动设计中考虑反应性的重要性，这应该包括减轻工艺诱导的污染物和改善食品的感官特性。研究了配方和烘焙条件对反应性和几个质量方面（即挥发物生成、物理性质、感官和消费者测试）的联合影响，然后进行了产品优化（即消费者喜好和糠醛缓解）。虽然关键标志物受所有因素及其相互作用的影响，但糖和全蛋的影响最为明显。糠醛主要是由葡萄糖通过焦糖化和/或美拉德反应生成的，而Strecker 醛和脂质氧化产物的形成则受到全蛋中前体的促进。低葡萄糖含量、低温/短时间烘焙的配方会导致最佳产品。基于鸡蛋的成分含量可以根据喜好进行设定，也可以应用不同的优化方法。
