Abstract
In the last decade, several preventive strategies were considered to mitigate the chemical hazard accumulation in food products. This work aimed to study the effect of different sugars on the development of the main chemical hazard in cookies. For this purpose, model biscuits prepared using sucrose, fructose, and glucose were baked at different temperatures (150, 170, and 190 °C) and for different times (from 5 to 45 min), and the levels of α-dicarbonyl compounds, such as 3-deoxyglucosone (3-DG), glyoxal (GO) and methylglyoxal (MGO), 5-hydroxymethylfurfural (HMF), and furanic aromatic compounds were monitored. The replacement of sucrose in the cookie recipes with monosaccharides had as a consequence the highest accumulation of 3-DG (200–600 times higher), MGO, HMF, and furanic volatile compounds, while the use of sucrose allowed for maintaining the 3-DG, MGO, and HMF levels at less than 10 mg/kg dry matter in cookies for the estimated optimal baking time. Moreover, cookies with sucrose were characterised in terms of volatile compounds, mainly in terms of lipid oxidation products, while cookies with fructose or glucose baked at the highest temperature were characterised almost exclusively by Maillard reaction products, confirming a faster development of this reaction during baking at the studied temperatures.
Highlights
The Maillard reaction (MR) is an important and complex reaction that occurs in foods during thermal processing
Cookies with sucrose were characterised in terms of volatile compounds, mainly in terms of lipid oxidation products, while cookies with fructose or glucose baked at the highest temperature were characterised almost exclusively by Maillard reaction products, confirming a faster development of this reaction during baking at the studied temperatures
At 150 ◦C, the Estimated Optimal Baking Time (EOBT) was 21.3, 24.5, and 25 min for cookies prepared with glucose (GL), fructose (FR), and sucrose (SU), respectively
Summary
The Maillard reaction (MR) is an important and complex reaction that occurs in foods during thermal processing. It is responsible for the desirable aroma and colour development and the undesirable chemical hazard formation. In this regard, numerous studies have been undertaken about new chemical products that are formed during food processing due to safety concerns [1]. The formation and degradation of DCs are strongly related to the colour and aroma development in food, as they are important precursors of both brown and volatile aromatic compounds [8,11]. DCs play a role as reactive precursors of the advanced glycation end products (AGEs), and the accumulation of both DCs and AGEs was associated with several chronic degenerative diseases, such as diabetes mellitus, Alzheimer’s disease, cardiovascular disease, and atherosclerosis [18,19,20,21]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
