Accumulation of 5-hydroxymethyl-2-furfural in cookies during the backing process: Validation of an extraction method |
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| Authors: | Lamia Ait Ameur Gilles Trystram Ines Birlouez-Aragon |
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| Affiliation: | 1. INAPG-INRA, UMR IAQA, Laboratoire de Chimie Analytique, 16 Rue Claude Bernard, 75231, Paris Cedex 05, France;2. ENSIA-INRA, UMR GenIAL, 1 Avenue des Olympiades, 91744 Massy Cedex, France |
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| Abstract: | During baking, complex chemical reactions take place in the cookies, such as the Maillard reaction (MR) and caramelisation (CR). Both reactions involve glucose and fructose, generated from starch and sucrose hydrolysis during baking. Among the many products formed, HMF a possible mutagen, seems particularly interesting because of a rapid accumulation during the process. |
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| Keywords: | Hydroxymethylfurfural HPLC-UV Cookies Baking |
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