Hygroscopic stability of xylooligosaccharides and application on the corn flakes
2025
Ping-Hsiu Huang | Yu-Tsung Cheng | Wen-Chien Lu | Po-Yuan Chiang | Chiun-Chuang R. Wang | Po-Hsien Li
This study aimed to investigate changes in the physicochemical properties and kinetics of xylooligosaccharides (XOS) during non-enzymatic browning reactions. This study indicated that the initial caramelization rate of XSO heat-treated at 140–190 °C was 3.97× 10−4– 8.50× 10−3 h−1) and the activation energy (Ea) was 94.4 kJ/mol. The initial MR rates for XSO with amino acids exhibited an upward trend with increasing temperature, whereas the Ea for this process fell within the range of 27–113 kJ/mol. In addition, the MR products had a maximum thermogravimetric loss of approximately 36–56 % at pH 11, which occurred above 400 °C, compared to the caramelized products, and the MR products showed higher heat resistance. Overall, this study provides essential information on XOS in thermo-processed applications, which facilitates the potential explosion of XOS as a substitute sugar addition in thermally processed foods, namely, into a portion of functional food.
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