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Changsha University of Science and Technology
Advanced glycation end products; steamed cakes; maillard reaction ; glyoxal; methylglyoxal; flavonoids
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Full-Text Articles in Agriculture
Formation And Regulation Of 1,2-Dicarbonyl Compounds And Ages In Steamed Cakes, Lu Yongling, Lu Min, Wang Xi, Lv Lishuang
Formation And Regulation Of 1,2-Dicarbonyl Compounds And Ages In Steamed Cakes, Lu Yongling, Lu Min, Wang Xi, Lv Lishuang
Food and Machinery
In view of the formation of harmful products of Maillard reaction in baked foods, different recipes of steamed cakes (sugar type, oil type, cake acidity regulator and the ratio between egg white and yolk) were selected to analyze the changes of glyoxal (GO), methylglyoxal (MGO) and advanced glycation end products (AGEs) in cakes, and the inhibitory effects of natural flavonoids (geneistein and luteolin) were investigated. The results showed that fructose (hexacarbohydrate) produced the highest MGO, xylose (pentose) produced the highest GO, GO and MGO contents were the lowest in cakes produced by xylitol; The influence of oil on the production …