title: A holistic approach towards defined product attributes by Maillard-type food processing.
abstract: A fractional factorial experimental design was used to quantify the impact of process and recipe parameters on selected product attributes of extruded products (colour, viscosity, acrylamide, and the flavour marker 4-hydroxy-2,5-dimethyl-3(2H)-furanone, HDMF). The study has shown that recipe parameters (lysine, phosphate) can be used to modulate the HDMF level without changing the specific mechanical energy (SME) and consequently the texture of the product, while processing parameters (temperature, moisture) impact both HDMF and SME in parallel. Similarly, several parameters, including phosphate level, temperature and moisture, simultaneously impact both HDMF and acrylamide formation, while pH and addition of lysine showed different trends. Therefore, the latter two options can be used to mitigate acrylamide without a negative impact on flavour. Such a holistic approach has been shown as a powerful tool to optimize various product attributes upon food processing.
authors.affiliation: Nestlé Product Technology Center Orbe, 1350 Orbe, Switzerland.
authors.forename: Tomas
authors.initials: T
authors.lastname: Davidek
authors.forename: Silke
authors.initials: S
authors.lastname: Illmann
authors.forename: Andreas
authors.initials: A
authors.lastname: Rytz
authors.forename: Imre
authors.initials: I
authors.lastname: Blank
mesh_terms: D020106:Acrylamide / Q000032:analysis; D003116:Color; D003296:Cooking; D005421:Flavoring Agents / Q000737:chemistry*; D005433:Flour / Q000032:analysis*; D005525:Food-Processing Industry / Q000379:methods*; D005663:Furans / Q000737:chemistry*; D006358:Hot Temperature; D015416:Maillard Reaction; D012275:Oryza / Q000737:chemistry*; D012210:Rhamnose / Q000737:chemistry*; D014783:Viscosity
chemical_list: D005421:Flavoring Agents; D005663:Furans; D020106:Acrylamide; C058427:furaneol; D012210:Rhamnose