5-hydroxymethylfurfural content in selected gluten- and gluten-free cereal food products
dc.contributor.author | Mańkowska, Dorota | |
dc.contributor.author | Majak, Iwona | |
dc.contributor.author | Bartos, Adrian | |
dc.contributor.author | Słowianek, Marta | |
dc.contributor.author | Łącka, Agata | |
dc.contributor.author | Leszczyńska, Joanna | |
dc.date.accessioned | 2017-09-04T06:24:52Z | |
dc.date.available | 2017-09-04T06:24:52Z | |
dc.date.issued | 2017 | |
dc.description.abstract | 5-Hydroxymethylfurfural (HMF) was determined with HPLC method in forty one food samples, including gluten-free, breakfast cereals and bakery products. The highest concentration of HMF was found in wheat bread with cranberries (210 mg kg-1) and in breakfast cereals – honey wheat loops (85.099 mg kg-1). In contrast, wholegrain oatmeal and gluten-free sponge cakes had the lowest HMF level of all tested samples, below the detection limit and 0.485 mg kg-1, respectively. In most cases, lack of gluten coincided with the lowest HMF content readings (average 8.488 mg kg-1). The impact of the type of sugar, especially glucose, on the HMF concentration in food is apparent. Sweetened breakfast cereals, with the average content of HMF at 25.55 mg kg-1, took lead over dietary products (8.488 mg kg-1) and bakery products (18.395 mg kg-1), with the exception for wheat bread with cranberries. These cereals contained glucose or glucose-fructose syrup. | pl_PL |
dc.format | application/pdf | |
dc.identifier.citation | Biotechnology and Food Science 2017, Vol.81 No.1, p.11-21 | pl_PL |
dc.identifier.issn | 2084-0136 | |
dc.identifier.other | Brak expID | |
dc.identifier.uri | http://www.bfs.p.lodz.pl | |
dc.language.iso | pl | pl_PL |
dc.publisher | Lodz University of Technology Press | pl_PL |
dc.publisher | Wydawnictwo Politechniki Łódzkiej | pl_PL |
dc.relation.ispartofseries | Biotechnology and Food Science; | en_EN |
dc.relation.ispartofseries | Zeszyty Naukowe Politechniki Łódzkiej; | pl_PL |
dc.subject | hydroxymethylfurfuralL | en_EN |
dc.subject | gluten | en_EN |
dc.subject | gluten-free products | en_EN |
dc.subject | breakfast cereals | en_EN |
dc.subject | bakery products | en_EN |
dc.subject | produkty bezglutenowe | pl_PL |
dc.subject | płatki zbożowe | pl_PL |
dc.subject | pieczywo | pl_PL |
dc.title | 5-hydroxymethylfurfural content in selected gluten- and gluten-free cereal food products | en_EN |
dc.type | Artykuł | pl_PL |
dc.type | Article | en_EN |
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