How ingredients influence furan and aroma generation in sponge cake

Low-calorie d-allulose as a sucrose alternative modulates the physicochemical properties and volatile profile of sponge cake

d-Allulose, a C-3 epimer of d-fructose, is a rare sugar with ∼70% of the sweetness of sucrose but a caloric content of only 0.4 kcal/g. Due to its low-calorie nature, d-allulose has garnered increasing interest in the food industry. This study was the first attempt to explore the effect of d-allulose as a sucrose replacer on the properties of sponge cake, a widely consumed high-sugar product. Substituting sucrose with d-allulose generated negligible impact on the batter system, while pronounced differences in physicochemical properties of cakes were detected, including specific volume, texture, microstructure, color, and antioxidant activity. In addition, sponge cake containing d-allulose displayed a distinctive aroma volatile profile, with more furans and pyrazines generation. Furthermore, correlations of physicochemical properties across all formulations were depicted, and the potential mechanism behind the property alterations modulated by d-allulose was revealed from the perspectives of starch gelatinization and browning reactions. Overall, this study provides insights into the application potential of d-allulose as a sucrose substitute in bakery product. PRACTICAL APPLICATION: This study elucidates the effect of d-allulose as a low-calorie sugar substitute on sponge cakes. This finding is valuable for the food industry, providing insights into a healthier alternative to traditional sugar in baked goods.

Analytical methods, risk assessment, and mitigation strategies for furan in processed foods in various countries

This article provides an overview of analytical methods for measuring furan levels in food. Given the potential carcinogenicity of furans in humans, several studies have focused on assessing furan levels in various food products. In this review, we specifically examine furan levels in foods that are central to regional culinary traditions and summarize the results of country-specific risk assessments. Consequently, we have identified foods that contribute significantly to dietary furan exposure in each region. Coffee and baby foods, regardless of region, emerged as the primary sources of furan intake among adults and infants, respectively. Several previous studies have been conducted to develop various mitigation strategies aimed at reducing exposure to furan through food intake. Therefore, in this paper, we categorize effective mitigation strategies into two main groups: alterations to processing conditions and the addition or removal of food additives and ingredients.

Unravelling caramelization and Maillard reactions in glucose and glucose + leucine model cakes: Formation and degradation kinetics of volatile markers extracted during baking

A large number of volatile compounds are formed during the baking of foods by reactions such as caramelization and Maillard reactions. Elucidating the reaction mechanisms may be useful to predict and control food quality. Ten reaction volatile markers were extracted during baking of solid model cakes implemented with known amounts of precursors (glucose with or without leucine) and then quantified by Thermal desorption-Gas chromatography-Mass spectrometry. The kinetic data showed that the level of air convection in the oven had no significant influence on the reaction rates. In contrast, increasing baking temperatures had a nonlinear accelerating impact on the generation of newly formed volatile compounds with a bell-shaped kinetic curve found for most of the markers at 200 °C. The presence of leucine triggered the activation of the Maillard and Strecker routes with a specific and very rapid formation of 3-Methylbutanal and pyrazines. A dynamic model was developed, combining evaporation flow rate and kinetic formation and consumption of reaction markers. It can be used to describe, for two furanic compounds of different volatilities, the vapor concentrations in the oven from the concentrations measured in the model cakes.

Comparison of Storage-Related Volatile Profiles and Sensory Properties of Cookies Containing Xylitol or Sucrose

Excessive consumption of simple sugars is responsible for non-communicable diseases such as obesity, cardiovascular diseases, and diabetes. Xylitol has anticarcinogenic, prebiotic-like characteristics and a lower glycaemic index and caloric value than sugars, which makes it a valuable alternative sweetener. The aim of this study was to examine the effects of storage of volatile compounds and sensory profiles of cookies containing xylitol as a sucrose alternative or sucrose by applying solid-phase microextraction gas chromatography/mass spectrometry and quantitative descriptive analysis. The volatile compound profiles of both kinds of cookies were similar, especially regarding markers of Maillard reactions (Strecker aldehydes, pyrazines) and unfavourable compounds (aldehydes, hydrocarbons, and organic acids). Throughout the period of storage lasting 0-9 months, the total content of hydrocarbons was stable and averaged 10.2% in xylitol cookies and 12.8% in sucrose cookies; their storage for 12 months significantly (p < 0.05) increased the contents to 58.2% and 60.35%, respectively. Unlike sucrose, xylitol improved the stability of the pH and water activity of cookies and sensory attributes such as buttery aroma and texture characteristics during 12 months of storage. The results indicated that 9 months of cookie storage was the maximum recommended period. The inclusion of xylitol in cookies might replace sucrose and high-fructose-corn syrup and synthetic additives commonly used in industrial production.

Aroma generation in sponge cakes: The influence of sucrose particle size and sucrose source

The influence of sucrose source and particle size was investigated in relation to the volatile and aromatic properties of sponge cakes. Six sponge cake formulations were studied using two sucrose sources (sugarbeet and sugarcane), at two particle sizes (large and small) with controls. Volatiles profiles and odour active compounds were identified by gas chromatography mass spectrometry and olfactometry. Sixty two volatile compounds were identified, incorporating twenty five odour active compounds/co-eluting compounds, with 5 odours perceived without any corresponding volatile. Particle size had the greatest impact on volatile abundance, with particle size especially influencing pyrazine abundance. Five odour active volatiles (methional, furfural, 2,3-dimethylpyrazine, heptanal and (E)-2-octenal) contributed most to the aroma of these sponge cakes. Small particle size particularly from sugarbeet yielded higher levels of some Maillard and caramelisation reaction compounds, such as furfural (spicy/ bready), where larger particle size supressed volatile abundance in comparison to the control.

How Different Are Industrial, Artisanal and Homemade Soft Breads?

Soft bread has a significant relevance in modern diets, and its nutritional impact on human health can be substantial. Within this product category, there is an extensive range of ingredients, formulations, and processing methods, which all contribute to the vast diversity found in the final products. This work compared the impact of three different processing methods (industrial, artisanal, and homemade preparation) on the technological (formulation and processing, as they are interconnected in real-life conditions), nutritional, and physicochemical properties of soft bread. In total, 24 types of soft bread were analyzed: 10 industrial, 6 artisanal, and 8 homemade. Although production diagrams were similar among the three methods, industrial recipes contained on average more ingredients and more additives. Industrial bread was lower in saturated fat compared to the other two groups, but contained more sugar than homemade bread. The physical properties of all loaves were comparable, with the exception of higher crumb elasticity in industrial bread compared to homemade. An analysis of volatile molecules revealed more lipid oxidation markers in industrial bread, more fermentation markers in artisanal bread, and fewer markers of Maillard reactions in homemade bread. Chemical reactions during processing seem to be the principal criterion making possible to discriminate the different processing methods. These results offer a quantitative assessment of the differences within a single product category, reflecting the real-world choices for consumers.

From flours to cakes: Reactivity potential of pulse ingredients to generate volatile compounds impacting the quality of processed foods

This study investigated the impact of substituting wheat with pulse flours (lentil, chickpea, lupin, green and yellow pea) on reactivity during different steps of sponge cake development. Pulses exhibited a greater ability to generate volatiles with probable odor activity. Batter beating initiated lipid oxidation which depended on lipoxygenase activity and the fatty acid profile of the flours. Among the pulses, pea batters were richest in oxidation markers whereas lupin was least reactive, probably due to thermal pre-treatment. Baking triggered caramelization and Maillard reactions, notably with the pulse products which were particularly enriched in pyrazines and furanic compounds. Principle component analysis revealed that pea cakes were associated with oxidation markers that typically possess green-beany flavors, while Maillard markers known to impart nutty, roasted notes were assigned to lentil and chickpea cakes. These findings highlight the importance of ingredient type and its pre-processing in the development of quality-related markers for gluten-free products.

Determination of furanic compounds in Mopane worms, corn, and peanuts using headspace solid-phase microextraction with gas chromatography-flame ionisation detector

A headspace-solid phase microextraction - gas chromatography-flame ionisation detector (HS-SPME-GC/FID) method was developed for the simultaneous determination of furan, 2-methylfuran and 2-furaldehyde in thermally processed Mopane worms, corn, and peanuts. The optimal HS-SPME conditions with polydimethylsiloxane/carboxen/divinylbenzene (PDMS/CAR/DVB) fiber were 30 °C, 40 min and 600 rpm stirring speed. The recoveries, detection and quantification limits for the analytes in food samples were 67-106%, 0.54-3.5 µg kg^-1, and 1.8-12 µg kg^-1, respectively. These results showed that the developed method was accurate, reproducible, and sensitive for the determination of furan, 2-methylfuran and 2-furaldehyde in complex food matrices with limited interference from other components. The optimised analytical method was applied for monitoring the presence of the furanic compounds in heat-processed South African foods. Although 2-furaldehyde was not detected in food samples, the maximum concentrations of 24 and 95 µg kg^-1 were found for furan and 2-methylfuran, respectively.

Unravelling caramelization and Maillard reactions in glucose and glucose + leucine model cakes: Formation and degradation kinetics of precursors, α-dicarbonyl intermediates and furanic compounds during baking

Understanding the mechanisms leading to the multitude of newly-formed compounds generated during the thermal processing of food is important for the reasoned construction of quality. Thanks to a solid food model with a structure and technological history comparable to that of a real sponge cake and containing only known amounts of precursors (glucose with or without leucine), an adapted reaction scheme unravelling Maillard and caramelization reactions was built and then compared to experimental kinetic data measured on numerous reaction markers (precursors, α-dicarbonyl intermediates and furanic compounds). For caramelization, this study showed that glucose mainly formed 1,2-enediol and then fructose rather than glucosone and glyoxal. 5-hydroxymethylfurfural started to form when there were sufficient quantities of fructose, and 3,4-dideoxyoglucosone was not generated until after this step. Furfural was mainly formed via 3-deoxyglucosone. The involvement of leucine tended to accelerate the breakdown of sugars as more degradation pathways (via enaminols) were added.

Custard apple puree, fructooligosaccharide and soy protein hydrolysate as alternative ingredients in low carb pound cake

The optimum formulation of a low carb pound cake was determined using alternative ingredients to replace the main sources of digestible carbohydrates in the standard formulation. Surface response methodology was a useful tool in the investigation of the use of custard apple puree (CAP), fructooligosaccharides (FOS) and soy protein hydrolysate (SPH) as partial or total replacers for wheat flour, sucrose, and powdered whole milk, respectively. The quality of pound cakes was assessed by measuring the batter and cake properties. The percentage of ingredients substitution affected the specific gravity of the batter, cakes specific volume, crumb firmness, instrumental color parameters (L*, a*, b*) and number and circularity of alveoli from pound cake slices. The model equations developed can be used for predicting the quality of the pound cake. The optimum formulation of low carb pound cake with 40.98% of CAP, 94.94% of FOS and 100% of SPH, in replacement of wheat flour, sucrose and powdered whole milk, respectively, has a 93.70% of desirability. A reduction of 60.67% in digestible carbohydrates was reached. The main reduction occurs in the starch content due to the wheat flour replacement and the non-reducing sugar content due to the sucrose partial substitution. The low carb pound cake had a moderate glycemic index (60.08%), a low glycemic load (4.69%) and accepted by the judges through sensory analysis, with an acceptability index of 72.08 ± 3.97%.

SUPPLEMENTARY INFORMATION

The online version contains supplementary material available at 10.1007/s13197-021-05155-9.

The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits

Salt is included in many foods which consumers do not regard as salty. This "hidden-salt" may offer functional benefits but is often overlooked in sodium reduction strategies. This study investigated its role in shortbread-like sweet biscuits (1.05 g NaCl/100 g). Sensory tests revealed significant flavour and texture differences after a salt reduction of 33% (0.86 g/ 100 g). This was explained by differences in the partitioning of hydrophobic aroma compounds into the headspace and a significant impact on structure. Texture analysis and X-ray-µCT measurements revealed a reduced hardness with larger and more air cells in salt-reduced biscuits. It is suggested that salt impacts on cereal proteins by altering their aggregation around flour particles and at bubble walls and that slower water loss occurs in salted matrices during baking. Hence, this study revealed the key properties significantly affected by salt reduction and proposes an explanation which will help to develop a targeted "hidden-salt" reduction strategy.

Formation of heterocyclic aromatic amines with the structure of aminoimidazoazarenes in food products

Thermal food processing has many beneficial consequences, although it also produces some unintentional undesired effects, such as the formation of potentially mutagenic and carcinogenic substances. Among them, the formation of heterocyclic aromatic amines (HAAs) has been related to the declared carcinogenicity of processed meats. In spite of this importance, HAA formation pathways remain mostly unknown, which avoids the design of targeted procedures to inhibit HAA appearance. The objective of this review is to collect information recently appeared that allow advancing in the understanding of how these compounds are produced. Particularly, the possibility that aminoimidazoazarenes are produced similarly to PhIP is discussed, including their formation by cyclizations and oligomerizations of aldehydes and creatinine under usual cooking conditions. Present data suggest that HAA formation might be related to the pool of carbonyl compounds existing in foods, the food carbonylome, which can be controlled by carbonyl-trapping agents, such as amine and phenolic compounds.

Furan formation from ingredient interactions and furan mitigation by sugar alcohols and antioxidants of bamboo leaves in milk beverage model systems

BACKGROUND

Furan is a potential carcinogen that can be formed in various heat-treated foods, including milk beverages. Studies on the formation and mitigation of furan in milk beverages are rare. In the present study, the effects of ingredients on furan formation and the reduction of furan by sugar alcohols and antioxidants of bamboo leaves (AOB) were investigated in a milk beverage model system.

RESULTS

The results obtained demonstrated that the Maillard reaction is the major pathway for furan formation in a milk beverage model system, and the type of sugar has a great influence on furan formation. High fructose corn syrup (HFCS 55) was more favorable for furan formation than sucrose. Thermal oxidation of ascorbic acid and lipids significantly enhanced furan generation. Xylitol, sorbitol and mannitol inhibited furan formation in model systems by replacing sucrose or HFCS. The maximum inhibition percentage of furan formation was observed when sucrose/HFCS was substituted completely by xylitol and the inhibition rate was 78.28% and 88.64% separately for the sucrose/HFCS-containing system. AOB significantly inhibited furan formation and the inhibition rate reached 32.13% and 28.52% separately for the sucrose/HFCS-containing system.

CONCLUSION

The present study demonstrates that the use of sugar alcohols and AOB could be a feasible way of reducing furan formation in thermally processed milk beverages. © 2019 Society of Chemical Industry.