Effects of drying processing on the Maillard reaction in pasta

The effect of low, high and very high drying temperatures on the development of the Maillard reaction in pasta was studied. In particular, an investigation was carried out into the influence of the different temperatures used on the development of colour, the formation of furosine and the changes in the chain breaking activity of pasta samples having different moisture contents as well as on the adsorption and desorption isotherms. Results showed that, depending on temperature, time and moisture conditions, pasta had antioxidant or pro-oxidant properties. The increase in the antioxidant potential was always associated with an increase in brown colour, while the prooxidant properties were observed in the early stages of the Maillard reaction. (C) 1999 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.