Journal of Food and Nutrition Sciences

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Kinetics of Color Development in Fortified Cookies

Received: 11 August 2015    Accepted: 20 August 2015    Published: 26 September 2015
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Abstract

The objective of this work was to study kinetics of color development in protein-fortified cookies systems at three heat-treatment temperature (190, 220, 250 ºC) and three water content (23, 26, 29 %). Response surface methodology was used to analyze the effect of heat treatment and water added on reaction rate constant obtained for L*, a*, b*, Cab*, hab* and were compared with Arrhenius equation. Color parameters evolutions follow a first-order kinetic. The linear coefficients corresponding to the water added variable were no significant for all color parameter, meaning rate constants values were only heat treatment temperature dependent. The goodness of the model prediction was assessed by the mean absolute relative error (%). Results showed that both correlation method were adequate to predict kinetic coefficients in the technological conditions studied.

DOI 10.11648/j.jfns.20150305.16
Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 5, September 2015)
Page(s) 196-202
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Kinetic, Color, Cookies

References
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[2] Pérez S, Matta E, Osella CA, de la Torre MA, Sánchez HD. “Effect of soy flour and whey protein concentrate on cookie color”. LWT-Food Sci Technol, 2013, 50(1):120-125.
[3] Piagentini A, Martín L, Bernardi C, Güemes D, Pirovani ME. “Color changes in fresh-cut fruits as affected by cultivar, chemical treatment, and storage time and temperature”. En Caivano JL, Buera MP, Eds. Color in food: technological and psychophysical aspects. CRC Press, 2012, 263-270.
[4] Delgado-Andrade C, Seiquer I, Haro A, Castellano R, Navarro MP. “Development of the Maillard reaction in foods cooked by different techniques. Intake of Maillard-derived compounds”. Food Chem, 2010, 122:145–153.
[5] Petisca C, Henriques AR, Pérez-Palacios T, Pinho O, Ferreira IM. “Study of hydroxymethylfurfural and furfural formation in cakes during baking in different ovens, using a validated multiple-stage extraction-based analytical method”. Food Chem, 2013, 141(4):3349-3356.
[6] Rozycki SD, Pauletti MS, Costa SC, Piagentini AM, Buera MP. “The kinetics of colour and fluorescence development in concentrated milk systems”. Int Dairy J, 2007, 17(8):907–915.
[7] Kim JS, Lee YS. “Study of Maillard reaction products derived from aqueous model systems with different peptide chain lengths”. Food Chem, 2009, 116(4):846-853.
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[9] Rozycki SD, Buera MP, Piagentini AM, Costa SC, Pauletti MS. “Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems”. J Food Eng, 2010, 101(1):59-66.
[10] Alasino MC, Andrich OD, Sabbag NG, Costa SC, de la Torre MA, Sánchez HD. “Inactivated pea flour (Pisum sativum) in bread making”. Arch Latinoam Nutr, 2008, 58(4):397-402.
[11] Baixauli R, Salvador A, Fiszman SM. “Textural and color changes during storage and sensory shelf life of muffins containing resistant starch”. Eur Food Res Technol, 2008, 226(3):523-530.
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[13] Ameur LA, Mathieu O, Lalanne V, Trystram G, Birlouez-Aragon I. “Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures”. Food Chem, 2007, 101(4):1407–1416.
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Author Information
  • Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química - Universidad Nacional del Litoral, Santa Fe, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Santa Fe, Argentina

  • Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química - Universidad Nacional del Litoral, Santa Fe, Argentina

  • Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química - Universidad Nacional del Litoral, Santa Fe, Argentina

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  • APA Style

    Melina Erben, Andrea Marcela Piagentini, Carlos Alberto Osella. (2015). Kinetics of Color Development in Fortified Cookies. Journal of Food and Nutrition Sciences, 3(5), 196-202. https://doi.org/10.11648/j.jfns.20150305.16

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    ACS Style

    Melina Erben; Andrea Marcela Piagentini; Carlos Alberto Osella. Kinetics of Color Development in Fortified Cookies. J. Food Nutr. Sci. 2015, 3(5), 196-202. doi: 10.11648/j.jfns.20150305.16

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    AMA Style

    Melina Erben, Andrea Marcela Piagentini, Carlos Alberto Osella. Kinetics of Color Development in Fortified Cookies. J Food Nutr Sci. 2015;3(5):196-202. doi: 10.11648/j.jfns.20150305.16

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  • @article{10.11648/j.jfns.20150305.16,
      author = {Melina Erben and Andrea Marcela Piagentini and Carlos Alberto Osella},
      title = {Kinetics of Color Development in Fortified Cookies},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {3},
      number = {5},
      pages = {196-202},
      doi = {10.11648/j.jfns.20150305.16},
      url = {https://doi.org/10.11648/j.jfns.20150305.16},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.jfns.20150305.16},
      abstract = {The objective of this work was to study kinetics of color development in protein-fortified cookies systems at three heat-treatment temperature (190, 220, 250 ºC) and three water content (23, 26, 29 %). Response surface methodology was used to analyze the effect of heat treatment and water added on reaction rate constant obtained for L*, a*, b*, Cab*, hab* and were compared with Arrhenius equation. Color parameters evolutions follow a first-order kinetic. The linear coefficients corresponding to the water added variable were no significant for all color parameter, meaning rate constants values were only heat treatment temperature dependent. The goodness of the model prediction was assessed by the mean absolute relative error (%). Results showed that both correlation method were adequate to predict kinetic coefficients in the technological conditions studied.},
     year = {2015}
    }
    

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    T1  - Kinetics of Color Development in Fortified Cookies
    AU  - Melina Erben
    AU  - Andrea Marcela Piagentini
    AU  - Carlos Alberto Osella
    Y1  - 2015/09/26
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    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 196
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    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20150305.16
    AB  - The objective of this work was to study kinetics of color development in protein-fortified cookies systems at three heat-treatment temperature (190, 220, 250 ºC) and three water content (23, 26, 29 %). Response surface methodology was used to analyze the effect of heat treatment and water added on reaction rate constant obtained for L*, a*, b*, Cab*, hab* and were compared with Arrhenius equation. Color parameters evolutions follow a first-order kinetic. The linear coefficients corresponding to the water added variable were no significant for all color parameter, meaning rate constants values were only heat treatment temperature dependent. The goodness of the model prediction was assessed by the mean absolute relative error (%). Results showed that both correlation method were adequate to predict kinetic coefficients in the technological conditions studied.
    VL  - 3
    IS  - 5
    ER  - 

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