The aim of this research was to evaluate the development of Maillard reaction in pasta dried by microwaves and hot air at different processing conditions. The Maillard reaction was more developed in samples dried by microwaves than in those treated by hot air as resulted from decrease of pH values (5.77 vs. 6.07) and increase of absorption at 294 nm (1.67 vs. 1.57) and 420 nm (0.77 vs. 0.11). Even if no remarkable colour change in samples differently dried was observed, the highest absorbance values indicate a greater potential degradation of product treated by microwaves during storage.

Development of maillard reaction in pasta dried by microwaves

DE PILLI, TERESA;DEROSSI, ANTONIO;SEVERINI, CARLA
2014-01-01

Abstract

The aim of this research was to evaluate the development of Maillard reaction in pasta dried by microwaves and hot air at different processing conditions. The Maillard reaction was more developed in samples dried by microwaves than in those treated by hot air as resulted from decrease of pH values (5.77 vs. 6.07) and increase of absorption at 294 nm (1.67 vs. 1.57) and 420 nm (0.77 vs. 0.11). Even if no remarkable colour change in samples differently dried was observed, the highest absorbance values indicate a greater potential degradation of product treated by microwaves during storage.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11369/331150
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