Fluorescence and colour as markers for the Maillard reaction in milk-cereal based infants foods during storage

Abstract

[EN] Free and total fluorescence compounds and color formation were measured in three different milk-cereal based infant foods stored at 25, 30 and 37 degrees C for 9 months to evaluate the advanced and final stages of the Maillard reaction. Milk-cereal infant foods containing honey (13) or fruits (C) had fluorescent values higher than sample (A) without them. This difference could be ascribed to the higher monosaccharide (fructose and/or glucose) content of (B) and (C), which could increase susceptibility to the Maillard reaction. However, for color increase (Delta E), no significant differences (p < 0.05) among the three types of samples were found. During the storage period, a gradual increase in fluorescence and color was observed, and statistically significant differences among the three temperatures studied were detected, the values being greater at 37 degrees C than at 30 degrees C and 25 degrees C. (c) 2007 Elsevier Ltd. All rights reserved.