Moisture determination in cereals and cereal products by microwave heating and analysis of hydroxymethylfurfural (HMF) formed
Fernández-Márquez, M.; García-Villanova, B.; Ruiz-López, M.D. y Montilla, J.
Departamento de Nutrición y Bromatología. Facultad de Farmacia. Universidad de Granada. 18071 Granada.España
Ars Pharm.36;(2);207-13, (1995)
Key words: Cereals, Microwave, HydroxymetylfurfuralAbstract
A study was conducted to evaluate the use and accuracy of domestic microwave oven for quick moisture determination of wheat and rice grains, wheat flour, sliced white bread and biscuits. The results were compared with the standard air-oven method. A decrease in drying time was achieved using the microwave oven. For wheat and rice grains the drying times were 40 and 60 min respectively, and 15 min for the cereal products, although coefficients of variation were lower in the air oven. Hydroxymethylfurfural (HMF) was determined in flour samples dried by both methods. The results were considerately higher by microwave oven.
Return to index