Effects of Reducing Sugars on the Structural and Flavor Properties of the Maillard Reaction Products of Lycium barbarum Seed Meal
Tao Chen, Chao-Kun Wei, Tong Li, Hui-Lin Zhang, Zhi-Jing Ni, Mohammad Rizwan Khan, Zhao-Jun Wei · 2023
Read Effects of Reducing Sugars on the Structural and Flavor Properties of the Maillard Reaction Products of Lycium barbarum Seed Meal by Tao Chen, Chao-Kun Wei, Tong Li, Hui-Lin Zhang, Zhi-Jing Ni, Mohammad Rizwan Khan, Zhao-Jun Wei (2023) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-10706057.txt.
Description
Tao Chen and six co-authors study how sugars shape the flavor of a seed meal product. Their 2023 paper works with meal from goji berry seeds. The meal holds useful compounds but rarely reaches food products. Cooking it with sugars triggers the Maillard reaction, which builds savory flavors.
Single sugars beat chain sugars for tasty results. Products made with them browned more and absorbed more light. Their sizes clustered in two small weight ranges. A xylose version carried the strongest meaty flavor. Single-sugar products also tasted mellower and longer-lasting. The savory, umami-rich results could seed new seasoning salts. A waste stream may become a flavor ingredient.
Catalog record
| CREATOR | Tao Chen, Chao-Kun Wei, Tong Li, Hui-Lin Zhang, Zhi-Jing Ni, Mohammad Rizwan Khan, Zhao-Jun Wei |
|---|---|
| YEAR | 2023 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 38 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |