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Formation rates of selected Maillard reaction products in model gluten-free bread, with consideration of erythritol: A preliminary study

cris.lastimport.scopus2025-10-23T06:56:08Z
cris.virtual.author-orcid0000-0002-7450-5621
cris.virtual.author-orcid0000-0002-6319-5285
cris.virtual.author-orcid0000-0002-3438-4386
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcidd382c9a9-761f-47ff-b17c-86dcd70c09c6
cris.virtualsource.author-orcidebda8964-5c93-436f-82f5-00b315e5e07a
cris.virtualsource.author-orcid35b740c2-481e-4fc1-8ba0-0a5c4dab441e
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThis study investigates the formation of key Maillard reaction indicators—furosine, N-ε-(carboxymethyl)lysine (CML), and N-ε-(carboxyethyl)lysine (CEL)—during the baking of gluten-free bread with partial or full replacement of sucrose by erythritol. Substituting sucrose with erythritol (50 % and 100 %) significantly reduced browning index values by 23 % and 34 %, respectively, relative to the control sample after 30 minutes of baking. The regression coefficient for browning was the lowest in samples containing 100 % erythritol. Furosine levels decreased by up to 80 % in fully erythritol-formulated breads. CML and CEL can be detected in model gluten-free bread as early as the fifth minute of baking. At the end of baking, CML levels decreased by ∼15 % in the crust with erythritol substitution. In the crumb, levels increased by 19.7 % (50 % erythritol) and decreased by 9 % (100 % erythritol) compared to the control sample. Final CEL concentrations in the crust were reduced by 11 % (50 % erythritol) and 44 % (100 % erythritol), with a significant 43 % decrease in the crumb samples with 100 % erythritol compared to the control sample.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Zarządzania Jakością i Bezpieczeństwem Żywności
dc.contributor.authorRóżańska, Maria Barbara
dc.contributor.authorRychlewski, Paweł
dc.contributor.authorMildner-Szkudlarz, Sylwia
dc.contributor.authorMuzolf-Panek, Małgorzata
dc.date.access2025-08-28
dc.date.accessioned2025-08-28T06:51:25Z
dc.date.available2025-08-28T06:51:25Z
dc.date.copyright2025-08-11
dc.date.issued2025
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if6,6
dc.description.number15 August 2025
dc.description.points100
dc.description.versionfinal_published
dc.description.volume230
dc.identifier.doi10.1016/j.lwt.2025.118308
dc.identifier.eissn1096-1127
dc.identifier.issn0023-6438
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/4454
dc.identifier.weblinkhttp://www.sciencedirect.com/science/article/pii/S0023643825009922
dc.languageen
dc.relation.ispartofLWT - Food Science and Technology
dc.relation.pagesart. 118308
dc.rightsCC-BY-NC
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.engluten-free bread
dc.subject.enerythritol
dc.subject.enfurosine
dc.subject.enN-ε-(carboxymethyl) lysine
dc.titleFormation rates of selected Maillard reaction products in model gluten-free bread, with consideration of erythritol: A preliminary study
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume230