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Maillard Browning (maillard + browning)
Selected AbstractsKinetics of Potato Color and Texture Development during Baking, Frying, and Microwaving with the Addition of Liquid SmokeJOURNAL OF FOOD SCIENCE, Issue 9 2006M. Yost ABSTRACT:, The rate of color and texture development in par-fried French fries coated with liquid smoke and thermally processed was determined. Liquid smoke containing 8% to 11% carbonyls was diluted to 30% and applied to 1 side of French fries at 0%, 1%, 3%, or 5% by weight. The fries were immersion fried at 190.6 °C for 4 min, microwaved (900 watts) for 4 min, or baked at 190.6 °C for 20 min. Color and texture measurements were recorded at intervals during processing. Liquid smoke increased the rate of browning in French fries. Browning followed pseudo zero-order kinetics, with the a value, Browning index, and total change in color (,E) showing the best fit. When liquid smoke was added in high concentrations the reaction rate did not increase as more liquid smoke was added because the carbonyls were no longer limiting the rate of Maillard browning. The rate of color development in French fries was also affected by the thermal processing method. Frying developed color at the fastest rate, followed by microwaving and baking. Although liquid smoke increased the rate of color development in French fries, it did not affect French fry texture. Through sensory testing, it was determined that liquid smoke can be used to improve the color of microwaveable French fries without affecting French fry flavor or texture. [source] Evaluation of Antioxidant Effects of Raisin Paste in Cooked Ground Beef, Pork, and ChickenJOURNAL OF FOOD SCIENCE, Issue 4 2006M.N. Vasavada ABSTRACT:, The objective of this study was to evaluate the possible antioxidant activity of raisin paste added to raw ground beef, pork, or chicken before cooking to 163 °C. Samples were held at 2 °C for up to 14 d. TBA values were measured using a distillation method, to avoid yellow color interference found in "wet" TBA methods. Sample meat flavor intensity, rancid flavor intensity, and raisin flavor intensity were evaluated by a trained panel (n = 6). Addition of raisin paste lowered (p < 0.05) TBA values and decreased panel scores for rancid flavor scores of all meat samples in a concentration-dependent manner. Highest antioxidant effects were obtained with a minimum of 1.5%, 2.0%, or 2.0% raisin paste in cooked ground beef, pork, or chicken, respectively. There was a high correlation (0.93, 0.94, 0.94) between TBA values and sensory rancid flavor scores in beef, pork, and chicken samples respectively. Addition of a reducing sugar (glucose) was nearly as effective as raisins for maintenance of low TBA values and rancid flavor scores, probably due to antioxidant effects of Maillard browning products. There was no detectable raisin flavor in cooked ground beef samples with added raisins. However, all meats with added glucose had a higher raisin flavor intensity score than controls, indicating that panelists associated sweetness with raisin flavor. Maillard browning (sample darkening) was evident after cooking of ground chicken with either raisins or glucose. [source] Maillard Reaction Products as Encapsulants for Fish Oil PowdersJOURNAL OF FOOD SCIENCE, Issue 2 2006Mary Ann Augustin ABSTRACT The use of Maillard reaction products for encapsulation of fish oil was investigated. Fish oil was emulsified with heated aqueous mixtures comprising a protein source (Na caseinate, whey protein isolate, soy protein isolate, or skim milk powder) and carbohydrates (glucose, dried glucose syrup, oligosaccharide) and spray-dried for the production of 50% oil powders. The extent of the Maillard reaction was monitored using L*, a*, b* values and absorbance at 465 nm. Encapsulation efficiency was gauged by measurement of solvent-extractable fat and the oxidative stability of the fish oil powder, which was determined by assessment of headspace propanal after storage of powders at 35 °C for 4 wk. Increasing the heat treatment (60 °C to 100 °C for 30 to 90 min) of sodium caseinate-glucose-glucose syrup mixtures increased Maillard browning but did not change their encapsulation efficiency. The encapsulation efficiency of all heated sodium caseinate-glucose-glucose syrup mixtures was high, as indicated by the low solvent-extractable fat in powder (<2% powder, w/w). However, increasing the severity of the heat treatment of the sodium caseinate-glucose-glucose syrup mixtures reduced the susceptibility of the fish oil powder to oxidation. The increased protection afforded to fish oil in powders by increasing the temperature-time treatment of protein-carbohydrate mixtures before emulsification and drying was observed irrespective of the protein (sodium caseinate, whey protein isolate, soy protein isolate, or skim milk powder) and carbohydrate (glucose, glucose/dried glucose syrup, or oligosaccharide/dried glucose syrup) sources used in the formulation. Maillard reaction products produced by heat treatment of aqueous protein-carbohydrate mixtures were effective for protecting microencapsulated fish oil and other oils (evening primrose oil, milk fat) from oxidation. [source] CHANGES IN TEXTURAL CHARACTERISTICS OF PANEER IN READY-TO-EAT CANNED PANEER CURRY DURING STORAGEJOURNAL OF TEXTURE STUDIES, Issue 2 2006K. JAYARAJ RAO ABSTRACT Paneer is an Indian soft cheese obtained by coagulating hot milk using citric acid or vinegar, pressing the hot coagulum and cooling by dipping in chilled water. In this study, paneer curry with a water activity (Aw) of 0.95 and a pH of 5.0 was prepared using ingredients like tomatoes, onions, cream, milk powder, curds and different spices, then canned at an F value of 0.80 (lethality). The product was stored at 15, 30 and 45C, and change in textural characteristics during storage was studied. Cohesiveness and chewiness increased, but hardness decreased. These changes were attributed to continued changes in texture initiated by frying of paneer and canning process. These were also linked to Maillard browning which progressed during storage as measured by hydroxymethylfurfural content. These changes were found to be slower vis-à-vis those observed in the product, which was sterilized at conventional F value of 15.0 (control) (Aw = 0.98 and pH 5.2). [source] Browning reactions during storage of low-moisture Australian sultanas: Further evidence for arginine-mediated Maillard reactions during storage, and some effects of vine-shading and harvest dateAUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, Issue 3 2004DAMIAN FRANK Abstract Sultana grapevines (Vitis Vinifera L. cv. Sultana syn. Thompson Seedless) were subjected to four shading regimes: 50% shading (1), 25% shading (2), fully exposed-top of canopy (3) and beneath canopy (4) and harvested early (21 February) and late (13 March) in the 1996/1997 sultana season. Grapes from each of the eight field-treatment combinations represented a range of maturities (14.4 to 23.50oBrix). Grape samples from each of the treatments were dipped and dried to 18% moisture, with half of each of the sultana samples further reduced in moisture by sunfinishing on plastic sheets in direct sun. These field treatments resulted in sixteen unique dried sultana bulk samples with a range of initial chemico-physical properties; aw (0.481,0.691), skin-polyphenoloxidase (PPO) activity (4.40,9.05 ,mol O2/g.minute) free arginine in skin tissues (1.0,5.10 mg/g) and protein (16.40,27.18 mg/g). Sultanas were stored at 10oC and 30oC in either the presence or absence of oxygen for 10 months, and changes in CIE L*a*b* tristimulus values, hue-angle (hab*) and chroma (Cab*) were monitored. Significant changes in sultana colour occurred in samples stored at 30oC, especially in higher aw non-sunfinished sultanas. Although browning was more intense in the presence of oxygen, significant browning also occurred in the absence of oxygen. Lower concentrations of 5-hydroxy methylfurfural, a key marker of Maillard browning in samples stored at 30oC in the presence of oxygen, indicated that the non-enzymatic reactions were sensitive to oxygen. Changes in the concentration of trans -caftaric acid, the main substrate of grape PPO, were also measured during sultana drying. Storage browning (changes in L*, b*, hab*, Cab*)in dried sultanas could be predicted by regression models using pre-storage aw, free-skin arginine or Kjeldahl protein after 10 months' storage between 10oC and 30oC. Non-enzymatic and Maillard-type reactions (sensitive to both oxygen and aw), made an important contribution to sultana storage browning. We provide only weak evidence that either shaded (immature) or green fruit was more susceptible to storage browning. [source] | ||||||||||