Abstract
The effect of storage during 9 months at 25, 30 and 37 °C on furosine formation in three milk–cereal based baby foods was studied to evaluate development of the Maillard reaction. Furosine was measured by HPLC-UV. Immediately after the manufacturing process, furosine contents were 310–340 mg/100 g protein and at the 9th storage month were 426–603 mg/100 g protein. Storage time and temperature have a significant increase ( p < 0.05) of furosine content during storage. Furosine contents were higher in sample containing honey than in those without honey. Interactions ( p < 0.05) between storage time and temperature or type of sample were found. A predictive model equation of the evolution of furosine during storage explaining 80% of the variability in furosine content was obtained. The blockage of lysine through storage calculated using the furosine and total lysine provided values ranged from 9.5% to 18.1% for analysed baby foods.
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