Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean

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Zilic S., Mogol B. A., Akillioglu G., Serpen A., Delic N., GÖKMEN V.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.94, no.1, pp.45-51, 2014 (SCI-Expanded)

• Publication Type: Article / Article
• Volume: 94 Issue: 1
• Publication Date: 2014
• Doi Number: 10.1002/jsfa.6210
• Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
• Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
• Page Numbers: pp.45-51
• Keywords: soybean, heat processing, Maillard reaction products, phenolic compounds, antioxidant capacity, ANTIOXIDANT ACTIVITY, ACRYLAMIDE FORMATION, LYSINE AVAILABILITY, MODEL SYSTEMS, FUROSINE, ISOFLAVONES, ACIDS
• Hacettepe University Affiliated: Yes

Abstract

BACKGROUNDThe Maillard reaction indicators furosine, hydroxymethylfurfural (HMF), acrylamide and color were determined to evaluate heat effects induced during extrusion, infrared and microwave heating of soybean. In addition, the present paper aimed to study changes in the phenolic compounds, as well as in the overall antioxidant properties of different soybean products in relation to heating at 45-140 degrees C during the processes.