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Journal of Food and Nutrition Research
Online First Articles

Nunes, L. – Martins, E. – Francisquini, J. A. – Stringheta, P. C. – Perrone, I. T. – de Carvalho, A. F.
Evaluation of the Maillard reaction in infant formulas after opening


Evandro Martins, Department of Food Technology, Federal University of Viçosa, Peter Henry Rolfs Avenue, n/n, 36570-900 Viçosa, Brazil. E-mail: evandrombi@yahoo.com.br

Received 12 February 2019; 1st revised 24 April 2019; accepted 28 May 2019; published online 8 August 2019

Súhrn: Infant formula is a substitute for or complement to breast milk. The composition of infant formulas makes them subject to the Maillard reaction, which may be initiated during heat treatment in the manufacturing process and continue during consumer handling or prolonged storage. The Maillard reaction propagation in opened infant formulas was investigated under common consumer storage conditions, at room temperature (24.4 ± 1.3 °C) and refrigerated temperature (3.8 ± 1.8 °C), for 60 days using physico-chemical analysis. In the opened formulas stored at room temperature, free 5-hydroxymethylfurfural (HMF) accumulation, colour changes, decrease in lactose, available lysine and pH, and increase in water activity and moisture were observed. The infant formulas stored at refrigeration temperature showed lower nutritional losses, as well as reduced HMF accumulation.

Kľúčové slová: 5-hydroxymethylfurfural; heat treatment; nutritional loss; storage; analysis

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