Relevance of glucosylisomaltol and galactosylisomaltol in commercial biscuits

Abstract

Currently, glucosylisomaltol (GIM) and galactosylisomaltol (GAI) are often applied as chemical markers of the extent of non-enzymatic browning reaction during different technological processes implying thermal treatment, such as baking or milk sterilisation. GIM and GAI content was evaluated in 62 commercial digestive and semi-sweet biscuits marketed in Spain. An average content of 4.12 and 7.42 mg/kg for GIM and GAI is reported in this food commodity, although a huge variability was observed among samples. The influence of dough composition on GIM and GAI level was also investigated. In the case of GIM, fibre decrease its generation, but on the contrary, GAI was favoured through the Maillard reaction in dietetic biscuits due to higher levels of protein related to the addition of fibre. Distribution in different zones (upper, lower, border and middle sides) of the biscuit was investigated, concluding that GIM and GAI are not homogenously formed and the levels increased from the lower side, middle and border to the upper side.