Enrichment of shortcrust pastry cookies with bee products: polyphenol profile, in vitro bioactive potential, heat-induced compounds content, colour parameters and sensory changes

Jabłońska, Monika; Karpińska-Tymoszczyk, Mirosława; Surma, Magdalena; Narwojsz, Agnieszka; Reszka, Mateusz; Błaszczak, Wioletta; Sawicki, Tomasz

doi:10.1038/s41598-024-74811-9

Cited by 2 publications

References 48 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Development and evaluation of functional cookies developed from Amaranthus grain flour supplemented with bee bread

Reda,

Woldemariam

2024

Preprint

View full text Add to dashboard Cite

Amaranthus (AMA) is a nutrient-rich, easily-grown underutilized pseudo cereal but has the potential to be a significant weapon in the fight against malnutrition and hunger. In addition, Beebread (BB) is similarly underutilized despite being extremely beneficial to human health. The aim of this study was to evaluate the impact of BB integration (% OF BB), baking temperature (T), and baking time (t) on the functional cookie qualities. Optimum process conditions to produce functional cookies with maximized crude protein content (11.90 %), total antioxidant activity (136.23 µg/mL of IC50 of DPPH scavenging activity), and overall acceptability of 6.04 (7-point hedonic scale) were found to be 18.89 %, 84.36 ℃, and 12.08 min for % of BB, T, and t respectively. The findings demonstrated that as the percentage of BB in composite flour increased, so did the thickness (11.36 ± 0.08 mm), diameter (46.63 ± 0.21 mm), protein contents (12.03 ± 0.18 %), total antioxidant (IC50 concentration of DPPH and ABTS scavenging activity 136.62 ± 0.18 and 38.48 ± 0.83 µg/mL, respectively, and the FRAP scavenging of 134.17 ± 3.61 µg AAE/g), total phenolic 90.34 ± 1.56 mg GAE/g and flavonoid 120.55 ± 0.46 mg QE/g, and overall acceptability 6.07 ± 0.04 of the functional cookies. The phytic acid content 423.30 ± 1.66 µg/g of optimized cookies (OPC) was less than that of control cookies (COC). But for tannin 0.148 ± 0.000 mg CE/g and oxalates 0.276 ± 0.023 g/g, OPC had slightly more than that of COC. Even if these values show minimal increment, the antinutritional content in the optimized functional cookies remained at minimum. The improved protein, mineral, antioxidant, phenolics and flavonoid content of the functional cookies can contribute to health advantages in human diets.

show abstract

Development and evaluation of functional cookies developed from Amaranthus grain flour supplemented with bee bread

Reda,

Woldemariam

2024

Preprint

View full text Add to dashboard Cite

show abstract

The Effects of Enriching Shortbread Cookies with Dried Sea Buckthorn Fruit on the Physicochemical and Sensory Properties

Karpińska-Tymoszczyk,

Surma,

Danowska-Oziewicz

et al. 2024

Molecules

View full text Add to dashboard Cite

The present study evaluated the physicochemical parameters, polyphenolics content, levels of heat-induced compounds (acrylamide, furfural, 5-hydroxymethylfurfural), antioxidant properties, as well as sensory quality of shortbread cookies enriched with dried sea buckthorn fruit (SBF). The SBF-enriched cookies were prepared by replacing 1, 2, 3, or 5% of the flour with dried sea buckthorn fruit. Our results showed the presence of 12 phenolic acids and 5 flavonoids in the SBF, while two phenolic acids and two flavonoids were detected in the cookies. Most of the compounds were identified in the cookies enriched with 5% SBF. Among the phenolic acids, benzoic acid was the most abundant, while among the flavonoids, quercetin was the most abundant. 5-hydroxymethylofurfural was not detected in any cookies, and the addition of SBF contributed to the presence of furfural in baked products and increased the amount of acrylamide, and their content increased with the amount of SBF addition. The addition of sea buckthorn fruit at 5% distinctly exceeded the benchmark level of acrylamide in the cookies and worsened their sensory quality. It should also be noted that SBF significantly (p < 0.05) improved the antioxidant potential determined by two tests, ABTS and DPPH. The SBF-enriched cookies were characterized by significantly higher values of crispness and browning index compared to the control cookies. The results of the study indicate that SBF can be successfully used as a component of bakery products. In conclusion, the cookies with SBF can show improved technological and functional properties and constitute an added value bakery product that could provide health benefits.

show abstract

Enrichment of shortcrust pastry cookies with bee products: polyphenol profile, in vitro bioactive potential, heat-induced compounds content, colour parameters and sensory changes

Cited by 2 publications

References 48 publications

Development and evaluation of functional cookies developed from Amaranthus grain flour supplemented with bee bread

Development and evaluation of functional cookies developed from Amaranthus grain flour supplemented with bee bread

The Effects of Enriching Shortbread Cookies with Dried Sea Buckthorn Fruit on the Physicochemical and Sensory Properties

Contact Info

Product

Resources

About