Dynamics of 5-hydroxymethylfurfural formation in shortbreads during thermal processing

Stanisław Kowalski, Marcin Lukasiewicz, Lesław Juszczak and Edyta Maja Kutyła-Kupidura
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Stanisław Kowalski: Department of Carbohydrate Technology and
Marcin Lukasiewicz: Department of Carbohydrate Technology and
Lesław Juszczak: Department of Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Krakow, Poland
Edyta Maja Kutyła-Kupidura: Department of Carbohydrate Technology and

Czech Journal of Food Sciences, 2013, vol. 31, issue 1, 33-42

Abstract: The analysis was carried out of 5-hydroxymethyl-2-furfural (HMF) formation during the baking of shortbreads. The investigation was done on three types of shortbread in which sucrose, glucose, or fructose were used as sweeteners. In all the samples the concentration of sugar was 20% (w/w). The cookies were baked in a laboratory oven at temperatures of 200, 215, 230, and 245°C. The samples for the HMF determination were taken at intervals from 5 to 18 min depending on the baking temperature. It was found that HMF formation can be described by exponential equation. The HMF formation was correlated with the colour changes of the cakes determined according to CIELab system. Different parameters of colour were investigated, however, only in the case of brightness difference may the correlation be treated as statistically important.

Keywords: HMF; sweeteners; cookies; colour changes (search for similar items in EconPapers)
Date: 2013
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:31:y:2013:i:1:id:87-2012-cjfs

DOI: 10.17221/87/2012-CJFS

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