Unraveling the development of Maillard reaction indicators in popped cereal grains

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-03-06 DOI:10.1016/j.foodchem.2025.143705

Ángel H. Cabrera-Ramírez, Ana Muñoz-Labrador, Eduardo Morales-Sánchez, Marcela Gaytán-Martínez, Antonia Montilla, Mar Villamiel

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Abstract

Popped grains, subjected to high temperatures (180 to 310 °C), may undergo the Maillard reaction (MR). This study, for the first time, assessed MR indicators in popped sorghum and maize using two methods: traditional hot salt (310 °C) and the industrial hot air process (210 °C), at initial (furosine), intermediate (Hydroxymethylfurfural “HMF”) and advanced stages (browning index), while monitoring changes in carbohydrates and color parameters (L*, a*, b*, ΔE). A browner color was observed in popped grains, with a higher ΔE in the hot salt treatments which showed the highest furosine (37.0 to 81.0 mg/100 g) and HMF (4.0 to 10.8 mg/100 g) contents. Both popping methods triggered the MR, with either the temperature difference and/or the salt potentially acting as catalysts. These findings highlight the importance of optimizing processing techniques and maximizing the potential contributions to food quality, paving an approach for higher-quality and healthier grain-based products.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.