Analysis of heat-damage indices in breakfast cereals: Influence of composition

• Published in: Journal of cereal science 2006, Vol.43 (1), p.63-69
• Main Authors: Rufián-Henares, J.A., Delgado-Andrade, C., Morales, F.J.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Breakfast cereals; Cereal and baking product industries; cocoa powder; fiber content; food composition; Food industries; food processing; Fundamental and applied biological sciences. Psychology; Furfural; Glucosylisomaltol; heat treatment; honey; Hydroxymethylfurfural; ingredients; Maillard reaction products
• ISSN: 0733-5210; 1095-9963
• DOI: 10.1016/j.jcs.2005.05.001

To evaluate heat damage caused by processing, the content of hydroxylmethylfurfural (HMF), furfural and glucosylisomaltol (GIM) in sixty commercial breakfast cereals was analysed by HPLC. The influence of different cereal compositions on HMF, furfural and GIM content and the correlation between the three indices was explored. Samples were grouped to perform the statistical comparisons between breakfast cereals made from different cereals, according to the presence of cocoa powder or honey, the percentage of dietary fibre and the consumer focus. A statistically significant effect of added-dietary fibre on the level of furfural present in the breakfast cereals and the existence of a significant relationship between HMF and GIM was found. Due to the exclusive origin of GIM from the Maillard reaction this compound is a suitable indicator for the extent of the treatments used by the breakfast cereal industry.