Abstract

The aim of this research was to evaluate the development of Maillard reaction in pasta dried by microwaves and hot air at different processing conditions. The Maillard reaction was more developed in samples dried by microwaves than in those treated by hot air as resulted from decrease of pH values (5.77 vs. 6.07) and increase of absorption at 294 nm (1.67 vs. 1.57) and 420 nm (0.77 vs. 0.11). Even if no remarkable colour change in samples differently dried was observed, the highest absorbance values indicate a greater potential degradation of product treated by microwaves during storage.

Autore Pugliese

• De Pilli Teresa

Tutti gli autori

• De Pilli T. , Giuliani R. , Derossi , A , Severini C.

Titolo volume/Rivista

ITALIAN JOURNAL OF FOOD SCIENCE

Anno di pubblicazione

2014

ISSN

1120-1770

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

2

Ultimo Aggiornamento Citazioni

Non Disponibile

Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile