Changes in sugars and lysine in baby foods during storage
1995
Alonso, M.L. | Zapico, J.
The effect of storage on sugar content (fructose, glucose, sucrose) and free lysine in vegetable, meat, fish and fruit baby foods for a period of two years and at temperatures of 5, 15 and 25C were studied. The results showed that under these storage conditions a decrease occurred in fructose, glucose and sucrose for vegetable, meat and fish foods. A drop in sucrose was found in the fruit sample, together with an increase in fructose and glucose. The increase of reducing sugars in this sample is attributed to the hydrolysis of sucrose, an effect which is favorable because of storage temperature. A drop in free lysine was found for the four types of samples; this decrease was dependent on storage temperature but mainly on the time of storage. After one year, the levels of lysine were decreased by half or more at all temperatures. Although infants can get lysine from other sources such as milk and cereals, the lysine loss can be important leading to negative nutritional consequences if infants mainly eat baby foods stored at least for one year. The loss of reducing sugars and of lysine showed that during storage of these products a Maillard browning reaction between reducing sugar and lysine occurred.
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