Abstract

The Maillard reaction during the baking of bread forms (AGEs). The present research confirmed an inhibitory effect on the Maillard reaction for Medium-Chain Triacylglycerols (MCTs)-based fat sources, compared to those for Long-Chain Triacylglycerols (LCTs)-based fat sources. This phenomenon is thought to offer new evidence concerning the manufacture of bread. The C8 and C10 saturated medium-chain fatty acids, which are MCT constituent fatty acids, appeared to be involved in inducing the Maillard reaction during baking, and consequently led to confirmation of new evidence of their inhibitory effect on the Maillard reaction. Investigation of the changes in the physical properties of bread revealed the favorable effects of MCTs and MCT-based fat sources on the hardness and adhesion of bread.

Keywords:

Dough, fatty acids, long-chain triacylglycerols, maillard reaction, medium-chain triacylglycerols, physical properties,

References

1. Chanez, M., B. Bois-Joyeux, M.J. Arnaud and J. Peret, 1991. Metabolic effects in rats of a diet with a moderate level of medium-chain triglycerides. J. Nutr., 121(5): 585-594.
   CrossRef    PMid:2019868    
2. Geliebter, A., N. Torbay, E.F. Bracco, S.A. Hashim and T.B. Van Itallie, 1983. Overfeeding with medium-chain triglyceride diet results in diminished deposition of fat. Am. J. Clin. Nutr., 37(1): 1-4.
   CrossRef    PMid:6849272    
3. Kris-Etherton, P.M. and S. Yu, 1997. Individual fatty acid effects on plasma lipids and lipoproteins: Human studies. Am. J. Clin. Nutr., 65(5 Suppl): 1628S-1644S.
   CrossRef    PMid:9129503    Direct Link
4. Lavau, M.M. and S.A. Hashim, 1978. Effect of medium chain triglyceride on lipogenesis and body fat in the rat. J. Nutr., 108(4): 613-620.
   CrossRef    PMid:24679    
5. Leveille, G.A., R.S. Pardini and J.A. Tillotson, 1967. Influence of medium-chain triglycerides on lipid metabolism in the rat. Lipids, 2(4): 287-294.
   CrossRef    PMid:17805753    
6. Papamandjaris, A.A., D.E. Macdougall and P.J. Jones, 1998. Medium chain fatty acid metabolism and energy expenditure: Obesity treatment implications. Life Sci., 62(14): 1203-1215.
   CrossRef    
7. Seaton, T.B., S.L. Welle, M.K. Warenko and R.G. Campbell, 1986. Thermic effect of medium-chain and long-chain triglycerides in man. Am. J. Clin. Nutr., 44(5): 630-634.
   CrossRef    PMid:3532757    Direct Link
8. Toyosaki, T., Y. Sakane and M. Kasai, 2008. Oxidative stability, trans, trans-2,4-decadienals, and tocopherol contents during storage of dough fried in soybean oil with added medium-chain triacylglycerols (MCT). Food Res. Int., 41(3): 318-324.
   CrossRef    Direct Link
9. Toyosaki, T., Y. Sakane and M. Kasai, 2013. Effects of medium-chain triacylglycerols (MCT) on the maillard reaction. J. Food Process. Technol., 4(4): 224-228.
   CrossRef    Direct Link
10. Toyosaki, T., Y. Sakane and M. Kasai, 2015a. Stress relaxation behavior of gluten and bread dough with medium-chain triacylglycerols (MCT): Comparison with long-chain triacylglycerols (LCT) and butter. Adv. J. Food Sci. Technol., 7(9): 676-680.
    
11. Toyosaki, T., M. Kasai, Y. Konishi and Y. Sakane, 2015b. Microstructure formation and rheological properties of bread containing medium-chain triacylglycerols (MCT) and its comparison with long-chain triacylglycerols (LCT) and butter containing bread. Afr. J. Food Sci., 9(5): 342-346.
    CrossRef    Direct Link
12. Wu, C.H., S.M. Huang, J.A. Lin and G.C. Yen, 2011. Inhibition of advanced glycation endproduct formation by foodstuffs. Food Funct., 2(5): 224-234.
    CrossRef    PMid:21779560    Direct Link

Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.