Edible coating as factor of preserving freshness and increasing biological value of gingerbread cakes

Shulga, Oksana; Chorna, A.; Arsenieva, Larisa

doi:10.15673/fst.v10i4.247

Cited by 2 publications

(1 citation statement)

References 6 publications

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“…Edible films and coatings are recognized as an alternative to retard the processes of moisture evaporation and mold growth in bakery products. [ 5 , 6 ]. When they are applied to the food product, they become part of it, and they can be absorbed when they are consumed, which among other advantages, has also a marked ecological effect [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Development and Application of Edible Coatings with Malva sylvestris L. Extract to Extend Shelf-Life of Small Loaf

Alexieva

Baeva

Popova

et al. 2022

Foods

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Edible coatings that have a recognized ecological effect are an alternative to retard the processes of moisture evaporation and mold growth in bakery products. The aim of the present research was to study the influence of Malva sylvestris L. (mallow) flowers’ extract on the antimicrobial activity of edible coatings of three types of polysaccharides, pectin/P/, xanthan/X/ and carboxymethylcellulose/C/, as well as to analyze their effect on the freshness and microbiological status of coated small loaves during storage. It was found that the presence of a mallow extract had a positive effect on the fungicidal and yeasticidal activities of the X and C coatings. The loaves were evaluated for their physical (moisture, color), textural (firmness and crumb firming kinetics) and microbiological characteristics. The coatings (P, X and C) with mallow extract had the strongest moisture-retaining effect on the loaves’ crumb. The coatings with X and with P (with/without mallow extract) significantly slowed down the crumb firming process, and the value of the rate constant for the crumb firming (k) is the lowest for the X coating—0.1815 day−1. The smallest changes in the crust color were reported when mallow-based coatings were used. They have also been proven to have the lowest microbial load when they are stored for up to three days. This study shows that polysaccharide edible coatings with an active mallow component have significant potential to extend the shelf life of bakery products.

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Section: Introductionmentioning

confidence: 99%

Development and Application of Edible Coatings with Malva sylvestris L. Extract to Extend Shelf-Life of Small Loaf

Alexieva

Baeva

Popova

et al. 2022

Foods

View full text Add to dashboard Cite

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Effects of triticale flour on the quality of honey cookies

Кандроков¹

2023

Foods and Raw Materials

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Flour confectionery products are highly popular in Russia, especially honey cookies (pryanik). In order to increase their nutritional value, wheat flour can be replaced by triticale flour rich in essential amino acids and minerals. This study aimed to determine the effects of triticale flour on the quality of honey cookies. The control cookie sample was made from premium wheat flour, while the test samples were made from mixtures of wheat and triticale flours in various ratios (10–90%), as well as from 100% triticale flour of grade T-80. Standard methods were applied to determine the cookies’ sensory and physicochemical characteristics, as well as their nutritional value and contents of minerals, vitamins, and amino acids. All the samples with triticale flour showed good sensory characteristics. Adding up to 30% of triticale flour did not change the taste and aroma of honey cookies, whereas larger amounts of triticale flour made them sweeter and more aromatic. The test samples from 100% of triticale flour had higher contents of essential amino acids (arginine, valine, histidine, isoleucine, leucine, lysine, methionine, and threonine) than the control sample from premium wheat flour. The contents of micro- and macroelements also increased with larger amounts of triticale flour in the formulation. While adding triticale flour increased the protein content in the test honey cookies, it had no significant effect on their fat and carbohydrate contents, or the calorie content. The tests showed that 60:40% was the optimal ratio of wheat and triticale flours. Replacing wheat flour with 40% of triticale flour provided the finished product with good sensory properties and high contents of proteins, vitamins, essential amino acids, as well as micro- and macroelements. Thus, triticale flour proved to be a good replacement for wheat flour in the production of honey cookies.

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Edible coating as factor of preserving freshness and increasing biological value of gingerbread cakes

Cited by 2 publications

References 6 publications

Development and Application of Edible Coatings with Malva sylvestris L. Extract to Extend Shelf-Life of Small Loaf

Development and Application of Edible Coatings with Malva sylvestris L. Extract to Extend Shelf-Life of Small Loaf

Effects of triticale flour on the quality of honey cookies

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