The effect of low, high and very high drying temperatures on the developmen
t of the Maillard reaction in pasta was studied. In particular, an investig
ation 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 con
tents as well as on the adsorption and desorption isotherms. Results showed
that, depending on temperature, time and moisture conditions, pasta had an
tioxidant or pro-oxidant properties. The increase in the antioxidant potent
ial was always associated with an increase in brown colour, while the proox
idant properties were observed in the early stages of the Maillard reaction
. (C) 1999 Canadian Institute of Food Science and Technology. Published by
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