Antioxidant Properties, Acrylamide Content and Sensory Quality of Ginger Cakes with Different Formulations

Abstract

Key words: rye fl our, extraction rate, white wheat fl our, ginger cake, antioxidant capacity, phenolic acids profi le, acrylamide content, sensory qualityThe antioxidant capacity, phenolic acids profi le, acrylamide contents and sensory quality of ginger cakes formulated on dark and brown rye fl ours according to the traditional formula (type 1 and type 2), and on the mixed white wheat fl our with dark and brown rye fl ours due to the currently used formulation (type 3 and type 4), were studied. The antioxidant capacity of the ginger batters and cakes was investigated by cyclic voltammetry (CV) and against 2,2-diphenyl-1-picryhydrazyl radical (DPPH • ). Phenolic acids profi le was determined by HPLC whilst acrylamide by GC-MS method. The antioxidant capacity of traditional ginger cakes determined by CV and DPPH assays was higher when compared to those formulated on white wheat and rye mixed fl ours. All types of ginger cakes showed higher antioxidant capacity and phenolic acids content in relation to the respective batters. The higher content of acrylamide by 42 and 24% was noted in traditional ginger cakes of type 1 and type 2 as compared to that noted in ginger cakes of type 3 and type 4 (49±4 µg/kg ). The overall sensory quality of traditional ginger cakes formulated on dark and brown rye fl ours (type 1 and type 2) was higher than of those formulated on white wheat and rye mixed fl ours (type 3 and type 4). The results of this study indicate the possibility of modulating the sensory and antioxidant properties of ginger cakes by the type and quality of fl ours in the formulation as well as by batter preparation and baking process.

Evaluation of the In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs)

“…A similar increasing trend of antioxidant capacity vs. rutin addition was found for rye-buckwheat ginger cakes with dough fermentation step ( Table 2). The antioxidant capacity determined by DPPH test for rye-buckwheat ginger cakes was higher compared to ginger cakes from dark rye or brown rye flours [Zieliński et al, 2012].…”

“…It can be suggested that the application of buckwheat flours in ginger cake formula was more effective in antioxidant activity increase in comparison to ginger cakes from dark rye or brown rye flours [Zieliński et al, 2012].…”

Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-Rutinoside

“…A 6-member trained panel judged ginger cakes in a 10-point scale (0—for weak, 10—for very good) using Quantitative Descriptive Analysis (QDA) to determine differences between each type of biscuits. The description of sample preparation and standardized procedure of sensory evaluation were in details presented by Zieliński et al [ 37 ].…”

Physico-Chemical and Organoleptic Perspectives of Ginger Marmalade

“…However, there is a constant flow of new product initiators in food product development center which claim to be "functional foods" or "foods with additional strength welfares" but only a few of them proved to be successful [13]. Food industries are nowadays encrusting enormously challenges from which the most imperative is around the necessity to develop new products which can subsidize to the customer's aspiration for a health-defensive diet and the industries are successful to achieve this task because they mainly focused on the natural foods that have antioxidant potential [14].…”