Assessing the impact of limited and extended oven heating exposure on the stable hydrogen and oxygen isotopic composition of wheat-processed products with varying formulations
文献类型： 外文期刊
第一作者： Yang, Jingjie
作者： Yang, Jingjie;Guo, Boli;Yang, Jingjie;Erasmus, Sara W.;Van Ruth, Saskia M.;Van Ruth, Saskia M.
作者机构：
关键词： Heating processing; Isotopic ratios; Wheat-processed noodles; delta H-2 and delta O-18 offset
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 470 卷
页码：
收录情况： SCI
摘要： This study aims to assess the effects of oven heating on the isotopic ratios of eight formulated wheat-processed products with different gluten-to-starch ratios. Two heating treatments were applied: limited heating in an oven with exposure to 100 degrees C for a specific time (cooking time-dependent) and extended heating in an oven with exposure to 100 degrees C, 180 degrees C and 260 degrees C for 6 min. Results showed limited heating exposure did not alter the delta H-2 and delta O-18 in the wheat-processed products. However, compared with unheated noodles, extended heating exposure caused a significant decrease (p<0.05) in the delta H-2. A - 3.8 %o offset should be applied to delta H-2 of wheat processed products heated between 100 and 260 degrees C (with 80 degrees C intervals). On the contrary, the offset of 1.3 %o for delta O-18 is only needed for temperatures between 180 and 260 degrees C. The results also indicate noodle formulation and heat treatment interact to influence the isotopic difference between heat-treated and untreated noodles.
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