We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Impact of Starch Gelatinization on the Kinetics of Maillard Reaction in Freeze-Dried Potato Systems.
- Authors
Acevedo, Nuria; Schebor, Carolina; Buera, Pilar
- Abstract
The objective of the present work was to contribute to the understanding of the changes in water-distribution and water-solids interactions that take place after starch gelatinization and to elucidate their influence on the kinetics of Maillard reaction in low-moisture potato starch systems. Maillard reaction was studied in freeze-dried native (NS) and gelatinized (GS) potato starch systems at 70°C. Water sorption isotherms were studied in a wide range of relative humidities (RH) and Guggenheim-Anderson-de Boer (GAB) model was applied. Thermal transitions were studied by differential scanning calorimetry; molecular mobility was estimated through time-resolved H NMR, and Maillard reaction was followed photocolorimetrically. In NS systems, the Maillard reaction rate was inversely dependent with the increase of RH. These results are due to a heterogeneous distribution of water and reactants within the starch matrix. In GS systems, the rate coefficient of the Maillard reaction increased up to RHs between 75% and 84% and then decreased at higher RH values. In this case, Maillard reaction rate could be related to the physical properties of the matrix: T, water sorption, and water mobility can be relevant tools to predict the Maillard reaction rate-dependence on water content.
- Subjects
STARCH; GELATION; MAILLARD reaction; FREEZE-dried foods; POTATOES; SORPTION; WATER activity of food
- Publication
Food & Bioprocess Technology, 2012, Vol 5, Issue 6, p2428
- ISSN
1935-5130
- Publication type
Article
- DOI
10.1007/s11947-011-0541-7