000162494 001__ 162494
000162494 005__ 20251017144608.0
000162494 0247_ $$2doi$$a10.1016/j.foodchem.2025.145623
000162494 0248_ $$2sideral$$a145051
000162494 037__ $$aART-2025-145051
000162494 041__ $$aeng
000162494 100__ $$aTena, Jesús
000162494 245__ $$aSample preparation for sugar and melanoidin measurement during the Maillard reaction
000162494 260__ $$c2025
000162494 5060_ $$aAccess copy available to the general public$$fUnrestricted
000162494 5203_ $$aSpectrophotometry is widely used in scientific fields to quantify species concentrations. We hypothesise that fat-induced turbidity in baked goods, such as muffins, hampers accurate spectrophotometric measurement of reducing sugars, and that fat removal restores quantitative accuracy. This measurement is crucial for studying the Maillard reaction, which affects the sensorial quality of baked foods. To test this hypothesis, we compared cleaning strategies, including dilution, centrifugation, and Soxhlet extraction, to remove turbidity and restore DNS functionality. Results confirm that fats cause turbidity and interfere with the reaction between reducing sugars and the DNS reagent. We propose using Soxhlet extraction to remove fats, enabling the DNS assay for sugar quantification and spectrophotometry for melanoidins without damaging the sample. Fat removal improves measurement accuracy, allowing reliable monitoring of the Maillard reaction during baking. This work provides a reproducible protocol for accurate sugar quantification in real baked products, offering a practical alternative for food analysis.
000162494 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es
000162494 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000162494 700__ $$aDiaz, Elena
000162494 700__ $$ade Diego, Regina
000162494 700__ $$0(orcid)0000-0001-6205-5160$$aFueyo, Norberto$$uUniversidad de Zaragoza
000162494 7102_ $$15001$$2600$$aUniversidad de Zaragoza$$bDpto. Ciencia Tecnol.Mater.Fl.$$cÁrea Mecánica de Fluidos
000162494 773__ $$g493, Part. 3 (2025), 145623 [8 pp.]$$pFood chem.$$tFood Chemistry$$x0308-8146
000162494 8564_ $$s1033759$$uhttps://zaguan.unizar.es/record/162494/files/texto_completo.pdf$$yVersión publicada
000162494 8564_ $$s2767502$$uhttps://zaguan.unizar.es/record/162494/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000162494 909CO $$ooai:zaguan.unizar.es:162494$$particulos$$pdriver
000162494 951__ $$a2025-10-17-14:16:08
000162494 980__ $$aARTICLE