Monitoring of the hydroxymethylfurfural amount as an indicator of Maillard products in sweet whey and skim milk powder stored under different conditions.

摘要

Sweet whey powder (SWP) and skim milk powder (SMP) are used widely as food ingredients. These products are sensitive to the Maillard reaction because of their high sugar and protein contents. Furfural products of the Maillard reaction are used as specific indicators of the effects of heat treatments and storage conditions on SWP and SMP quality. In this study, hydroxymethylfurfural (HMF) levels were measured in samples of SWP or SMP stored for 8 months at 25, 35 or 45 degrees C and moisture conditions of 2.5, 5,0 or 7.5% for SWP and 5.5, 7.5 or 10% for SMP. HMF contents were analysed during storage using RP-HPLC with diode array detection. The HMF contents increased during storage from 4.25 to 128.56 mg/kg and from 2.07 to 98.23 mg/kg in SWP and SMP, respectively. HMF contents increased with increasing storage temp. Furthermore, the HMF content of the SWP increased with increasing moisture content of the storage environment; however, the HMF content of the SMP samples reached a max. with a moisture content of 7.5%.