Effects of drying processing on the Maillard reaction in pasta |
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| Affiliation: | 1. Istituto di Produzioni e Preparazioni Alimentari, University of Bari, Via Napoli 25, 71100, Foggia, Italy;2. Dipartimento di Scienze Ambientali Agrarie, e Biotecnologie AGRO-Alimentari, University of Sassari, Viale Italia 39, 07100 Sassari, Italy;3. Dipartimento di Scienze degli Alimenti, University of Udine, Via Marangoni 97, 33100, Udine, Italy;1. Bioresource Processing Research Institute of Australia (BioPRIA), Department of Chemical Engineering, Monash University, Clayton, VIC 3800, Australia;2. Tamworth Agricultural Institute, NSW Department of Primary Industries, Tamworth 2340, Australia;1. Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna Str.8, 20-704, Lublin, Poland;2. PZZ Lubella GMW Sp. z o.o. Sp.k. in Lublin, Wrotkowska Str. 1, 20-469, Lublin, Poland;3. Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka Str. 31, 20-612, Lublin, Poland;1. Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39/A, 07100 Sassari, Italy;2. Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero (SS), Italy |
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| Abstract: | The effect of low, high and very high drying temperatures on the development of the Maillard reaction in pasta was studied. In particular, an investigation was carried out into the influence of the different temperatures used on the development of colour, the formation of furosine and the changes in the chain breaking activity of pasta samples having different moisture contents as well as on the adsorption and desorption isotherms. Results showed that, depending on temperature, time and moisture conditions, pasta had antioxidant or pro-oxidant properties. The increase in the antioxidant potential was always associated with an increase in brown colour, while the pro-oxidant properties were observed in the early stages of the Maillard reaction. |
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