Journal of Food Processing & Technology

Analysis of maillard reaction products as markers of quality and safety of bakery products based on buckwheat

2^nd International Conference on Food Safety and Regulatory Measures

June 06-08, 2016 London,UK

Malgorzata Przygodzka

Institute of Animal Reproduction and Food Research-Polish Academy of Sciences, Poland

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

The maillard reaction (MR) is responsible for the development of color, taste and aroma of thermally treated food. Besides these positive, the negative aspects of maillard reaction has been investigated. The MR can limited the bioavalibility of some proteins and decrease the amount of Lys, Arg and His in final product. The group of undesirable compounds formed via MR contains furosine, fluorescence intermediary compounds (FIC), carboxymethyllysine (CML) and acrylamide (ACR). In addition, the accumulation of advanced glycation end products (AGEs) in human is believed to caused the development of chronic diseases. However, it is said that polyphenols from natural sources can reduced the progress of undesirable MR products formation. Whereas it was proved that buckwheat and its products can be a rich source of natural polyphenols (e.g. rutin). In this study, formation of undesirable compounds of MR was studied in innovative cakes formulated from common buckwheat flour (Fagopyrum esculentum). For the characterization of the Maillard reaction progress, markers as available lysine, furosine, CML, fluorescence of intermediary compounds and AGEs formation were analyzed. Moreover ACR analysis was conducted. The studies showed protective effect on lysine blockage, which was connected with increased polyphenols content in elaborated cakes. In the other hand, loss of nutritional quality of buckwheat-based cakes was noted due to the formation of CML and fluorescent intermediatory compounds at the advanced stage of MR. However, the inhibitory effects of AGEs formation by cakes extracts was confirmed. The AGEs inhibitory effect was highly correlated with rutin content in iv vitro models about 80%. Formation of a moderate level of ACR was found, but no relationship with polyphenols content was noted.

Biography :

MaÅ?gorzata Przygodzka is a Technologist in Sensory Laboratory at IAR&FR PAS in Olsztyn. She has completed MSc in Chemistry from Warsaw University and PhD in Food Science from IAR&FR PAS in Olsztyn. She is an author of 11 papers in peer-reviewed journals and has been a member of The Polish Chemical Society.

Email: m.przygodzka@pan.olsztyn.pl