Hydroxymethylfurfural in commercial biscuits marketed in Spain
Hydroxymethylfurfural (HMF) contents were evaluated in sixty-two commercial digestive and semi-sweet biscuits marketed in Spain. Values ranged from 3.1 mg per kg to 182.5 mg per kg, with an average of 14.4 mg per kg with a huge variability. Influence of dough composition on HMF level was also invest...
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| Veröffentlicht in: | Journal of food and nutrition research 2009, Vol.48 (1) |
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| creator | Delgado-Andrade, C., Consejo Superior de Investigaciones Científicas, Granada (Spain) Rufián-Henares, J. A., Consejo Superior de Investigaciones Científicas, Granada (Spain) Morales, F. J., Consejo Superior de Investigaciones Científicas, Granada (Spain) |
| description | Hydroxymethylfurfural (HMF) contents were evaluated in sixty-two commercial digestive and semi-sweet biscuits marketed in Spain. Values ranged from 3.1 mg per kg to 182.5 mg per kg, with an average of 14.4 mg per kg with a huge variability. Influence of dough composition on HMF level was also investigated. Replacing reducing saccharides by saccharide alcohols such as maltitol or lactitol will significantly reduce the formation of HMF during baking. Distribution of HMF in different zones through the biscuit was analysed and, as expected, HMF was heterogenously distributed, with the highest percentage of the compound located in the upper and border sides of the biscuits. This study establishes a dietary exposure of the Spanish population to HMF from biscuits as 2.3 micro g per kg of body weight per day. |
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Distribution of HMF in different zones through the biscuit was analysed and, as expected, HMF was heterogenously distributed, with the highest percentage of the compound located in the upper and border sides of the biscuits. This study establishes a dietary exposure of the Spanish population to HMF from biscuits as 2.3 micro g per kg of body weight per day.</description><identifier>ISSN: 1336-8672</identifier><language>eng</language><subject>BISCUIT ; BISCUITS ; ESPAGNE ; ESPANA ; FOOD INTAKE ; GALLETAS ; HMF ; http://www.fao.org/aos/agrovoc#c_15994 ; http://www.fao.org/aos/agrovoc#c_16475 ; http://www.fao.org/aos/agrovoc#c_3022 ; http://www.fao.org/aos/agrovoc#c_32481 ; http://www.fao.org/aos/agrovoc#c_7273 ; INGESTION DE ALIMENTOS ; MAILLARD REACTION ; PRISE ALIMENTAIRE (HOMME) ; REACCION DE MAILLARD ; REACTION DE MAILLARD ; SPAIN</subject><ispartof>Journal of food and nutrition research, 2009, Vol.48 (1)</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780</link.rule.ids></links><search><creatorcontrib>Delgado-Andrade, C., Consejo Superior de Investigaciones Científicas, Granada (Spain)</creatorcontrib><creatorcontrib>Rufián-Henares, J. A., Consejo Superior de Investigaciones Científicas, Granada (Spain)</creatorcontrib><creatorcontrib>Morales, F. J., Consejo Superior de Investigaciones Científicas, Granada (Spain)</creatorcontrib><title>Hydroxymethylfurfural in commercial biscuits marketed in Spain</title><title>Journal of food and nutrition research</title><description>Hydroxymethylfurfural (HMF) contents were evaluated in sixty-two commercial digestive and semi-sweet biscuits marketed in Spain. Values ranged from 3.1 mg per kg to 182.5 mg per kg, with an average of 14.4 mg per kg with a huge variability. Influence of dough composition on HMF level was also investigated. Replacing reducing saccharides by saccharide alcohols such as maltitol or lactitol will significantly reduce the formation of HMF during baking. Distribution of HMF in different zones through the biscuit was analysed and, as expected, HMF was heterogenously distributed, with the highest percentage of the compound located in the upper and border sides of the biscuits. This study establishes a dietary exposure of the Spanish population to HMF from biscuits as 2.3 micro g per kg of body weight per day.</description><subject>BISCUIT</subject><subject>BISCUITS</subject><subject>ESPAGNE</subject><subject>ESPANA</subject><subject>FOOD INTAKE</subject><subject>GALLETAS</subject><subject>HMF</subject><subject>http://www.fao.org/aos/agrovoc#c_15994</subject><subject>http://www.fao.org/aos/agrovoc#c_16475</subject><subject>http://www.fao.org/aos/agrovoc#c_3022</subject><subject>http://www.fao.org/aos/agrovoc#c_32481</subject><subject>http://www.fao.org/aos/agrovoc#c_7273</subject><subject>INGESTION DE ALIMENTOS</subject><subject>MAILLARD REACTION</subject><subject>PRISE ALIMENTAIRE (HOMME)</subject><subject>REACCION DE MAILLARD</subject><subject>REACTION DE MAILLARD</subject><subject>SPAIN</subject><issn>1336-8672</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><recordid>eNotjNtKAzEURfOgYG39BGF-YODk0lxehFLUigUf2j6Xk0mOxs50JJmC8_eOKGzYLPZiX7EZl1LXVhtxw25L-QTQSis5Yw-bMeT-e-zi8DG2dMlTsK3SuWr6rou5SRP5VJpLGkrVYT7FIYbfffeF6bxg14RtiXf_PWeHp8f9elNv355f1qttTdyYodZaucCdCNY7jga0IZB-KVBR48ijRIHGEnHliET0QXmrKFpu3CQHK-fs_u-XsD_ie07luHsVAA4AuLHyB5uqQa4</recordid><startdate>2009</startdate><enddate>2009</enddate><creator>Delgado-Andrade, C., Consejo Superior de Investigaciones Científicas, Granada (Spain)</creator><creator>Rufián-Henares, J. 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Distribution of HMF in different zones through the biscuit was analysed and, as expected, HMF was heterogenously distributed, with the highest percentage of the compound located in the upper and border sides of the biscuits. This study establishes a dietary exposure of the Spanish population to HMF from biscuits as 2.3 micro g per kg of body weight per day.</abstract></addata></record> |
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| identifier | ISSN: 1336-8672 |
| ispartof | Journal of food and nutrition research, 2009, Vol.48 (1) |
| issn | 1336-8672 |
| language | eng |
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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | BISCUIT BISCUITS ESPAGNE ESPANA FOOD INTAKE GALLETAS HMF http://www.fao.org/aos/agrovoc#c_15994 http://www.fao.org/aos/agrovoc#c_16475 http://www.fao.org/aos/agrovoc#c_3022 http://www.fao.org/aos/agrovoc#c_32481 http://www.fao.org/aos/agrovoc#c_7273 INGESTION DE ALIMENTOS MAILLARD REACTION PRISE ALIMENTAIRE (HOMME) REACCION DE MAILLARD REACTION DE MAILLARD SPAIN |
| title | Hydroxymethylfurfural in commercial biscuits marketed in Spain |
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