title: Heat damage and in vitro starch digestibility of puffed wheat kernels.
abstract: The effect of processing conditions on heat damage, starch digestibility, release of advanced glycation end products (AGEs) and antioxidant capacity of puffed cereals was studied. The determination of several markers arising from Maillard reaction proved pyrraline (PYR) and hydroxymethylfurfural (HMF) as the most reliable indices of heat load applied during puffing. The considerable heat load was evidenced by the high levels of both PYR (57.6-153.4 mg kg(-1) dry matter) and HMF (13-51.2 mg kg(-1) dry matter). For cost and simplicity, HMF looked like the most appropriate index in puffed cereals. Puffing influenced starch in vitro digestibility, being most of the starch (81-93%) hydrolyzed to maltotriose, maltose and glucose whereas only limited amounts of AGEs were released. The relevant antioxidant capacity revealed by digested puffed kernels can be ascribed to both the new formed Maillard reaction products and the conditions adopted during in vitro digestion.
authors.affiliation: Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy. Electronic address: stefano.cattaneo@unimi.it.
authors.forename: Stefano
authors.initials: S
authors.lastname: Cattaneo
authors.affiliation: Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
authors.forename: Alyssa
authors.initials: A
authors.lastname: Hidalgo
authors.affiliation: Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
authors.forename: Fabio
authors.initials: F
authors.lastname: Masotti
authors.affiliation: Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
authors.forename: Milda
authors.initials: M
authors.lastname: Stuknytė
authors.affiliation: Consiglio per la Ricerca e la sperimentazione in Agricoltura - Unità di Ricerca per la Selezione dei Cereali e la Valorizzazione delle varietà vegetali (CRA-SCV), via Forlani 3, 26866 S. Angelo Lodigiano (LO), Italy.
authors.forename: Andrea
authors.initials: A
authors.lastname: Brandolini
authors.affiliation: Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
authors.forename: Ivano
authors.initials: I
authors.lastname: De Noni
mesh_terms: D000975:Antioxidants / Q000032:analysis; D055598:Chemical Phenomena; D002523:Edible Grain / Q000737:chemistry; D005511:Food Handling / Q000379:methods*; D005662:Furaldehyde / Q000031:analogs & derivatives / Q000032:analysis; D005947:Glucose / Q000737:chemistry; D006358:Hot Temperature; D006868:Hydrolysis; D015416:Maillard Reaction; D008320:Maltose / Q000737:chemistry; D008954:Models, Biological; D009646:Norleucine / Q000031:analogs & derivatives / Q000032:analysis; D011758:Pyrroles / Q000032:analysis; D013213:Starch / Q000737:chemistry*; D014312:Trisaccharides / Q000737:chemistry; D014908:Triticum / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D011758:Pyrroles; D014312:Trisaccharides; C008317:maltotriose; D008320:Maltose; C008046:5-hydroxymethylfurfural; C059571:2-formyl-5-(hydroxymethyl)pyrrole-1-norleucine; D009646:Norleucine; D013213:Starch; D005662:Furaldehyde; D005947:Glucose
keywords: Antioxidant capacity; Bread wheat; Einkorn; Glucose (PubChem CID: 5378269); Hydroxymethilfurfural (PubChem CID: 237332); Hydroxymethylfurfural; In vitro digestion; Maltose (PubChem CID: 6255); Maltotirose (PubChem CID: 439586); Pyrraline; Pyrraline (PubChem CID: 12228)