[Sensory and chemical changes of dried foods under the influence of extreme storage conditions. 3. Chemical changes (authors transl)].
The content of free amino acids and free fatty acids of dried infant foods is clearly decreasing during the storage under extreme conditions, whilst the percentage composition of the fatty acids in the triglycerides remains nearly unchanged. The content of hydroxymethylfurfural is connected with the sensory changes. For the single foods as well a high increase as a strong decrease of the HMF-content can be combined with distinct sensory changes. The vitamin C-content decreases during the storage, the permeability of the packing material for oxygen and water vapor has an unfavourable effect. Furthermore the pH-value of the investigated products is lowered during the storage period.
D000596:Amino Acids / Q000032:analysis; D001205:Ascorbic Acid / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis; D005504:Food Analysis; D005519:Food Preservation; D005662:Furaldehyde / Q000032:analysis; D007225:Infant Food; D013649:Taste; D013997:Time Factors
D000596:Amino Acids; D004041:Dietary Fats; D005662:Furaldehyde; D001205:Ascorbic Acid
Sensorische und chemische Veränderungen gestrockneter Lebensmittel unter dem Einfluss extremer Lagerungsbedingungen. 3. Chemische Veränderungen